Display life of sheep meats retail packaged under atmospheres of various volumes and compositionsKENNEDY, C; BUCKLEY, D. J; KERRY, J. P et al.Meat science. 2004, Vol 68, Num 4, pp 649-658, issn 0309-1740, 10 p.Article

Assessment of the ability of seaweed extracts to protect against hydrogen peroxide and tert-butyl hydroperoxide induced cellular damage in Caco-2 cellsO'SULLIVAN, A. M; O'CALLAGHAN, Y. C; O'GRADY, M. N et al.Food chemistry. 2012, Vol 134, Num 2, pp 1137-1140, issn 0308-8146, 4 p.Article

Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seedsMOLONEY, A. P; KENNEDY, C; NOCI, F et al.Meat science. 2012, Vol 92, Num 1, pp 1-7, issn 0309-1740, 7 p.Article

Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausagesHAYES, J. E; STEPANYAN, V; ALLEN, P et al.Lebensmittel - Wissenschaft + Technologie. 2011, Vol 44, Num 1, pp 164-172, issn 0023-6438, 9 p.Article

Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef pattiesHAYES, J. E; STEPANYAN, V; ALLEN, P et al.Meat science. 2010, Vol 84, Num 4, pp 613-620, issn 0309-1740, 8 p.Article

The effect of hot-boning and reduced added phosphate on the processing and sensory properties of cured beef prepared from two forequarter musclesKEENAN, D. F; DESMOND, E. M; HAYES, J. E et al.Meat science. 2010, Vol 84, Num 4, pp 691-698, issn 0309-1740, 8 p.Article

The effect of sodium lactate, potassium lactate, carrageenan, whey protein concentrate, yeast extract and fungal proteinases on the cook yield and tenderness of bovine chuck musclesWALSH, H; MARTINS, S; O'NEILL, E. E et al.Meat science. 2010, Vol 85, Num 2, pp 230-234, issn 0309-1740, 5 p.Article

Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaksZAKRYS, P. I; O'SULLIVAN, M. G; ALLEN, P et al.Meat science. 2009, Vol 81, Num 4, pp 720-725, issn 0309-1740, 6 p.Article

THE INVESTIGATION OF GENDER-RELATED SENSITIVITY DIFFERENCES IN FOOD PERCEPTIONMICHON, C; O'SULLIVAN, M. G; DELAHUNTY, C. M et al.Journal of sensory studies. 2009, Vol 24, Num 6, pp 922-937, issn 0887-8250, 16 p.Article

Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked porkCARPENTER, R; O'GRADY, M. N; O'CALLAGHAN, Y. C et al.Meat science. 2007, Vol 76, Num 4, pp 604-610, issn 0309-1740, 7 p.Article

Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systemsWALSHE, B. E; SHEEHAN, E. M; DELAHUNTY, C. M et al.Meat science. 2006, Vol 73, Num 2, pp 319-325, issn 0309-1740, 7 p.Article

Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products : A reviewKERRY, J. P; O'GRADY, M. N; HOGAN, S. A et al.Meat science. 2006, Vol 74, Num 1, pp 113-130, issn 0309-1740, 18 p.Conference Paper

Colour, composition and eating quality of beef from the progeny of two Charolais siresMAHER, S. C; MULLEN, A. M; MOLONEY, A. P et al.Meat science. 2004, Vol 67, Num 1, pp 73-80, issn 0309-1740, 8 p.Article

Grass silage versus maize silage effects on retail packaged beef qualityO'SULLIVAN, A; O'SULLIVAN, K; GALVIN, K et al.Journal of animal science. 2002, Vol 80, Num 6, pp 1556-1563, issn 0021-8812Article

Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heartTANG, S. Z; KERRY, J. P; SHEEHAN, D et al.Meat science. 2000, Vol 56, Num 3, pp 285-290, issn 0309-1740Article

A note on the relationship between initial vitamin E content of four beef muscles and drip loss during refrigerated storageLAWLOR, J. B. P; SHEEHY, P. J. A; KERRY, J. P et al.Irish journal of agricultural and food research. 1999, Vol 38, Num 2, pp 261-266, issn 0791-6833Conference Paper

Use of oxygen sensors for the non-destructive measurement of the oxygen content in modified atmosphere and vacuum packs of cooked chicken patties; impact of oxygen content on lipid oxidation = Utilisation de capteurs d'oxygène pour la mesure non destructive de la teneur en oxygène dans des emballages sous atmosphère modifiée et sous vide de bouchées de poulet cuites; impact de la teneur en oxygène sur l'oxydation lipidiqueSMIDDY, M; PAPKOVSKAIA, N; PAPKOVSKY, D. B et al.Food research international. 2002, Vol 35, Num 6, pp 577-584, issn 0963-9969Article

Use of optical oxygen sensors to monitor residual oxygen in pre- and post-pasteurised bottled beer and its effect on sensory attributes and product acceptability during simulated commercial storageHEMPEL, A; O'SULLIVAN, M. G; PAPKOVSKY, D. B et al.Lebensmittel - Wissenschaft + Technologie. 2012, Vol 50, Num 1, pp 226-231, issn 0023-6438, 6 p.Article

Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acidHAYES, J. E; ALLEN, P; BRUNTON, N et al.Food chemistry. 2011, Vol 126, Num 3, pp 948-955, issn 0308-8146, 8 p.Article

Development of a modified dry curing process for beefHAYES, J. E; KENNY, T. A; WARD, P et al.Meat science. 2007, Vol 77, Num 3, pp 314-323, issn 0309-1740, 10 p.Article

Geographical and seasonal differences in lipid composition and relative weight of by-products from gadiform speciesFALCH, E; RUSTAD, T; JONSDOTTIR, R et al.Journal of food composition and analysis (Print). 2006, Vol 19, Num 6-7, pp 727-736, issn 0889-1575, 10 p.Article

Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodologyMURPHY, S. C; GILROY, D; KERRY, J. F et al.Meat science. 2004, Vol 66, Num 3, pp 689-701, issn 0309-1740, 13 p.Article

Use of oxygen sensors to non-destructively measure the oxygen content in modified atmosphere and vacuum packed beef: impact of oxygen content on lipid oxidation = Utilisation de capteurs d'oxygène pour la mesure non destructive de la teneur en oxygène dans la viande de boeuf emballée sous vide et sous atmosphère modifiée: impact de la teneur en oxygène sur l'oxydation des lipidesSMIDDY, M; FITZGERALD, M; KERRY, J. P et al.Meat science. 2002, Vol 61, Num 3, pp 285-290, issn 0309-1740Article

Nondestructive measurement of oxygen in modified atmosphere packaged hams using a phase-fluorimetric sensor systemPAPKOVSKY, D. B; SMIDDY, M. A; PAPKOVSKAIA, N. Y et al.Journal of food science. 2002, Vol 67, Num 8, pp 3164-3169, issn 0022-1147, 6 p.Article

Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork pattiesMCCARTHY, T. L; KERRY, J. P; KERRY, J. F et al.Meat science. 2001, Vol 57, Num 2, pp 177-184, issn 0309-1740Article