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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.

Coordinator

TEAGASC
Address
Dunsinea, Castleknock
Dublin
Ireland

Participants (4)

C.S.I.C.
Spain
Address
Serrano 117
28006 Madrid
DAIRYGOLD CO-OPERATIVE SOCIETY LTD.
Ireland
Address
Fermoy Road
30 Mitchelstown
UNIVERSITY COLLEGE CORK
Ireland
Address

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