Skip to main content

NEW TECHNOLOGIES IN THE MANUFACTURE OF LOW FAT MEAT PRODUCTS

Objective



The problems associated with low fat meat product manufacturing will be examined in a comprehensive way, ranging from molecular interactions, ultrastructural characteristics, model meat systems, process parameters to consumer acceptability.

Five targets will be met by the end of the project:

1. better understanding of the molecular transformations and associations in meat products on reducing fat;
2. flavour release, perception and identification of essential flavour components and interactions in reduced fat products;
3. characterisation of the ultrastructural and rheological properties of low fat meat products;
4. new processing technologies and optimisation of existing technologies;
5. limitations on processing of reducing fat in products - safety and consumer concerns reported.

Call for proposal

Data not available

Coordinator

TEAGASC
Address
Dunsinea, Castleknock
Dublin
Ireland

See on map

Links

Participants (4)

C.S.I.C.
Spain
Address
Serrano 117
28006 Madrid

See on map

Links
DAIRYGOLD CO-OPERATIVE SOCIETY LTD.
Ireland
Address
Fermoy Road
30 Mitchelstown

See on map

Links
UNIVERSITY COLLEGE CORK
Ireland
Address

30 Cork

See on map

Links
Università degli Studi di Parma
Italy
Address
Via Del Taglio 8
43100 Parma

See on map

Links