• Producing food ingredients by extrusion cooking

      Byrne, Briege; O'Neill, Gary; Troy, Declan J.; Lyng, James G. (Teagasc, 2001-04)
      The objective of the project was to improve the quality and acceptability of convenience foods produced by extrusion cooking. A range of acceptable, quality ingredients and food products was produced by extrusion cooking. These products had acceptable textural properties and were received favourably in consumer pre-test studies. However, a trade and consumer market analysis suggests that it would be difficult to develop a market for extruded meat products.