Browsing REDP End of Project Reports by Author "Butler, Francis"
Commercial systems for ultra-rapid chilling of lambRedmond, Grainne; McGeehin, Brian; Henchion, Maeve; Sheridan, James J.; Troy, Declan J.; Cowan, Cathal; Butler, Francis (Teagasc, 2001-08)The overall objective was to devise a rapid chilling system for the Irish lamb processing industry. The objective of the first trial was to assess the effect of ultra-rapid chilling in air at - 4ºC, -10ºC and -20ºC and subsequent ageing on the appearance and tenderness of lamb carcasses. The objective of the next trial was to investigate the effect of carcass splitting, which produces faster chilling rates and reduces skeletal constraint of muscles, on the tenderness of rapidly and conventionally chilled lamb. The next task was to compare the effects of immersion chilling and conventional air chilling on meat tenderness and evaporative weight loss in lamb carcasses. The next task was to assess the level of interest in industry. This required costings of the process and a survey of several lamb processors focusing on their perceptions of rapid chilling in general, its advantages and disadvantages, and the implications of adopting the new system. The final objective was to introduce the ultra-rapid chilling process to industry via a factory trial. Lambs were ultra-rapidly chilled and then exported to France for assessment.
A quantitative risk assessment of E.coli 0157:H7 in Irish minced beefDuffy, Geraldine; O'Brien, Stephen; Carney, Eimear; Butler, Francis; Cummins, Enda; Nally, Padraig; Mahon, Denise; Henchion, Maeve; Cowan, Cathal (Teagasc, 2005-02)A national quantitative risk assessment was undertaken for minced beef in the Republic of Ireland. The objective was to estimate the probability of E. coli O157:H7 infection from consumption of Irish beef and to investigate the parts of the beef chain contributing most to the risk posed by this pathogen.The quantitative risk assessment was broken into 3 main modules: 1) production of boxed beef trimmings; 2) processing of trimmings and burger formation and 3) retail/domestic consumption phase. Key points in each module (beef hide, beef trimmings and beef products at retail) were validated using data derived from microbiology sampling at beef abattoirs, supermarkets and butchers’ shops in Ireland.