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BMC Genetics|December 17, 2010
Regulatory polymorphisms in the bovine Ankyrin 1 gene promoter are associated with tenderness and intramuscular fat contentOzlem Aslan, Torres Sweeney, Anne Maria Mullen, et al.Meat Science|August 6, 2017
Optimisation of protein-fortified beef patties targeted to the needs of older adults: a mixture design approachSephora Baugreet, Joseph P Kerry, Paul Allen, et al.Proteome Science|March 22, 2013
Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudateAlessio Di Luca, Giuliano Elia, Anne Maria Mullen, et al.Journal of Food Science|March 8, 2017
Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?Sephora Baugreet, Ruth M Hamill, Joseph P Kerry, et al.Meat Science|July 31, 2016
Development of novel fortified beef patties with added functional protein ingredients for the elderlySephora Baugreet, Joseph P Kerry, C Botineştean, et al.Meat Science|April 8, 2019
Sensory optimisation of salt-reduced corned beef for different consumer segmentsPaula M Conroy, Maurice G O'Sullivan, Ruth M Hamill, et al.Meat Science|June 29, 2010
Identification of suitable reference genes for gene expression analysis of pork meat quality and analysis of candidate genes associated with the trait drip lossJean McBryan, Ruth M Hamill, Grace Davey, et al.Meat Science|May 20, 2018
Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptancePaula M Conroy, Maurice G O'Sullivan, Ruth M Hamill, et al.Meat Science|March 27, 2012
Effect of varying salt and fat levels on the sensory quality of beef pattiesBrian D Tobin, Maurice G O'Sullivan, Ruth M Hamill, et al.Meat Science|December 24, 2013
Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approachDerek F Keenan, Virginia C Resconi, Joseph P Kerry, et al.Pageof 5