Up-grading of low value meats and by-products for use in consumer foods
| dc.contributor.author | Kenny, Tony | * |
| dc.contributor.author | Desmond, Eoin | * |
| dc.contributor.author | Ward, Patrick | * |
| dc.date.accessioned | 2012-08-24T14:00:01Z | |
| dc.date.available | 2012-08-24T14:00:01Z | |
| dc.date.issued | 1999-02 | |
| dc.identifier.citation | Up-grading of low value meats and by-products for use in consumer foods. The National Food Centre Research Report No. 12. Tony Kenny et al. Dublin; Teagasc, 1999. ISBN 1841700112 | en_GB |
| dc.identifier.isbn | 1841700112 | |
| dc.identifier.uri | http://hdl.handle.net/11019/97 | |
| dc.description | End of Project Report | en_GB |
| dc.description.abstract | Animal offals can be divided into (1) edible offals and by-products including fats, blood, and low-grade trimmings such as poultry skin and pork hock meat; (2) extracts from edible offals for use as ingredients in food products; (3) inedible offals; (4) hides and skins; (5) raw materials for extraction of pharmaceuticals or chemicals; (6) raw materials for sundry by-products. | en_GB |
| dc.language.iso | en | en_GB |
| dc.publisher | Teagasc | en_GB |
| dc.relation.ispartofseries | The National Food Centre Research Report;No. 12 | |
| dc.subject | Offal | en_GB |
| dc.subject | Meat by-products | en_GB |
| dc.subject | Low-grade meat | en_GB |
| dc.subject | Edible offals | en_GB |
| dc.subject | Extrusion processing | en_GB |
| dc.subject | Meat processing | en_GB |
| dc.title | Up-grading of low value meats and by-products for use in consumer foods | en_GB |
| dc.type | Technical Report | en_GB |
| dc.identifier.rmis | 4199 | |
| refterms.dateFOA | 2018-01-12T07:27:04Z |
