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Meat Science|June 17, 2016
The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured hamVirginia C Resconi, Derek F Keenan, Elisa García, et al.
Journal of Texture Studies|October 26, 2017
Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymesCristina Botinestean, Carolina Gomez, Yingqun Nian, et al.
Foods (Basel, Switzerland)|April 27, 2024
Incorporation of Sea Spaghetti (Himanthalia elongata) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional ResponseArtur Głuchowski, Emily Crofton, Elena S Inguglia, et al.
Journal of Texture Studies|July 12, 2019
Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumersCristina Botinestean, Mohammad Hossain, Anne M Mullen, et al.
Frontiers in Genetics|March 7, 2019
RNA-Seq of Liver From Pigs Divergent in Feed Efficiency Highlights Shifts in Macronutrient Metabolism, Hepatic Growth and Immune ResponseJustyna Horodyska, Ruth M Hamill, Henry Reyer, et al.
BMC Genomics|November 3, 2018
RNA-seq of muscle from pigs divergent in feed efficiency and product quality identifies differences in immune response, growth, and macronutrient and connective tissue metabolismJustyna Horodyska, Klaus Wimmers, Henry Reyer, et al.
Meat Science|December 17, 2017
Analysis of meat quality traits and gene expression profiling of pigs divergent in residual feed intakeJustyna Horodyska, Michael Oster, Henry Reyer, et al.
BMC Genomics|July 9, 2013
Transcriptome analysis of porcine M. semimembranosus divergent in intramuscular fat as a consequence of dietary protein restrictionRuth M Hamill, Ozlem Aslan, Anne M Mullen, et al.
Foods (Basel, Switzerland)|May 28, 2022
Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork SausagesHalimah O Mohammed, Michael N O'Grady, Maurice G O'Sullivan, et al.
Foods (Basel, Switzerland)|February 16, 2019
Assessment of RNAlater® as a Potential Method to Preserve Bovine Muscle Proteins Compared with Dry Ice in a Proteomic StudyYao Zhu, Anne Maria Mullen, Dilip K Rai, et al.
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