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Meat Science|November 9, 2011
Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nmC E Byrne, G Downey, D J Troy, et al.Meat Science|November 9, 2011
Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fatC M Crehan, E Hughes, D J Troy, et al.Meat Science|November 9, 2011
The role of endogenous proteases in the tenderisation of fast glycolysing muscleG R O'Halloran, D J Troy, D J Buckley, et al.The Proceedings of the Nutrition Society|October 30, 2001
Producing tender and flavoursome beef with enhanced nutritional characteristicsA P Moloney, M T Mooney, J P Kerry, et al.Meat Science|November 9, 2011
The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loinJ E Hayes, E M Desmond, D J Troy, et al.Meat Science|November 9, 2011
The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurtersJ E Hayes, E M Desmond, D J Troy, et al.Meat Science|November 9, 2011
An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beefM N O'Grady, M Maher, D J Troy, et al.Meat Science|November 9, 2011
Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beefA O'Sullivan, K Galvin, A P Moloney, et al.Journal of Animal Science|June 25, 2002
Grass silage versus maize silage effects on retail packaged beef qualityA O'Sullivan, K O'Sullivan, K Galvin, et al.Journal of Animal Science|August 21, 2004
Influence of concentrate composition and forage type on retail packaged beef qualityA O'Sullivan, K O'Sullivan, K Galvin, et al.Pageof 4