Kenny, TonyLennon, AnnWard, PatrickSullivan, PaulMcDonald, KarlDowney, GerardO'Neill, Eileen2012-10-032012-10-032008-11Adding value to beef forequarter muscles. The National Food Centre Research Report No. 98. Tony Kenny et al. Dublin; Teagasc, 2008. ISBN 18417053221841705322http://hdl.handle.net/11019/210End of Project ReportThe 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.enBeefBeef productionBeef carcassesForequarterTechnical Report4898