Ruth Hamill
0000-0002-7230-6709
Teagasc Food Research Centre Ashtown
68 papers found
Refreshing results…
Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters
Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef M. longissimus thoracis et lumborum
Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible—Near-Infrared Spectroscopy and Chemometrics
Optimising the acceptability of reduced-salt ham with flavourings using a mixture design
Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers
Sensory optimisation of salt-reduced corned beef for different consumer segments
In vitro digestion of protein-enriched restructured beef steaks with pea protein isolate, rice protein and lentil flour following sous vide processing
Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers
RNA-Seq of Liver From Pigs Divergent in Feed Efficiency Highlights Shifts in Macronutrient Metabolism, Hepatic Growth and Immune Response
Assessment of RNAlater® as a Potential Method to Preserve Bovine Muscle Proteins Compared with Dry Ice in a Proteomic Study
Transcriptome analysis of adipose tissue from pigs divergent in feed efficiency reveals alteration in gene networks related to adipose growth, lipid metabolism, extracellular matrix, and immune response
Interaction of salt content and processing conditions drives the quality response in streaky rashers
Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance
Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design
Salt content and minimum acceptable levels in whole-muscle cured meat products
Analysis of meat quality traits and gene expression profiling of pigs divergent in residual feed intake
Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming
Optimisation of protein-fortified beef patties targeted to the needs of older adults: a mixture design approach
Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes
DIGE Analysis of Animal Tissues
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