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dc.contributor.authorKenny, Tony
dc.contributor.authorLennon, Ann
dc.contributor.authorWard, Patrick
dc.contributor.authorSullivan, Paul
dc.contributor.authorMcDonald, Karl
dc.contributor.authorO’Neill, Eileen
dc.contributor.editorDowney, Gerard
dc.date.accessioned2015-09-08T11:44:16Z
dc.date.available2015-09-08T11:44:16Z
dc.date.issued01/11/2008
dc.identifier.citationKenny, T., Lennon, A., Ward, P., Sullivan, P., McDonald, K., O’Neill, E., Adding value to Beef Forequarter Muscles, Ashtown Food Research Centre Research Report No. 98, Teagasc, 2008.en_GB
dc.identifier.isbn1841705322
dc.identifier.urihttp://hdl.handle.net/11019/860
dc.descriptionEnd of project reporten_GB
dc.description.abstractThe forequarter constitutes 50% of the weight of a beef carcase but only about 25% of its value.To fulfill the objectives of this project, the work was organised into 4 parts as follows: 1.Characterisation of the available raw material, in terms of properties of individual muscles seamed out from carcasses of representative types of animals produced in Ireland. 2.Comparison of yields and operator time for seaming and conventional boning. 3.Utilisation of separated muscles in added-value products using appropriate tenderising, bonding and forming technology. 4.Transfer of the knowledge and technology to the industry.en_GB
dc.description.sponsorshipNational Development Planen_GB
dc.language.isoenen_GB
dc.publisherTeagascen_GB
dc.relation.ispartofseriesAshtown Food Research Centre Research Report;98
dc.subjectBeef forequarteren_GB
dc.subjectMuscle propertiesen_GB
dc.subjectTendernessen_GB
dc.subjectFat contenten_GB
dc.subjectBonding agentsen_GB
dc.subjectre-formed jointsen_GB
dc.subjectAdded-value meat productsen_GB
dc.titleAdding value to Beef Forequarter Musclesen_GB
dc.typeTechnical Reporten_GB
dc.identifier.rmis4898
refterms.dateFOA2018-01-12T08:13:10Z


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