Consumer perception and the role of science in the meat industry von Troy, D.J., Kerry, J.P.

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Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications von Cruz-Romero, M.C., Murphy, T., Morris, M., Cummins, E., Kerry, J.P.

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Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review von Kerry, J.P., O’Grady, M.N., Hogan, S.A.

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Extrusion of soy protein with gelatin and sugars at low moisture content von Guerrero, P., Beatty, E., Kerry, J.P., de la Caba, K.

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In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland von O’Sullivan, A.M., O’Callaghan, Y.C., O’Grady, M.N., Queguineur, B., Hanniffy, D., Troy, D.J., Kerry, J.P., O’Brien, N.M.

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Monitoring the effects of high pressure processing and temperature on selected beef quality attributes von McArdle, R., Marcos, B., Kerry, J.P., Mullen, A.

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Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties von Hayes, J.E., Stepanyan, V., Allen, P., O’Grady, M.N., Kerry, J.P.

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Characterization of soy protein-based films prepared with acids and oils by compression von Guerrero, P., Nur Hanani, Z.A., Kerry, J.P., de la Caba, K.

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Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere von Zakrys, P.I., Hogan, S.A., O’Sullivan, M.G., Allen, P., Kerry, J.P.

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Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork von Carpenter, R., O’Grady, M.N., O’Callaghan, Y.C., O’Brien, N.M., Kerry, J.P.

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Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants von Valencia, I., O’Grady, M.N., Ansorena, D., Astiasarán, I., Kerry, J.P.

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Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: Influence on the quality and shelf-life of fresh pork von Moroney, N.C., O'Grady, M.N., O'Doherty, J.V., Kerry, J.P.

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Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds von Moloney, A.P., Kennedy, C., Noci, F., Monahan, F.J., Kerry, J.P.

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Use and application of gelatin as potential biodegradable packaging materials for food products von Nur Hanani, Z.A., Roos, Y.H., Kerry, J.P.

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Manufacture and characterization of gelatin films derived from beef, pork and fish sources using twin screw extrusion von Nur Hanani, Z.A., Beatty, E., Roos, Y.H., Morris, M.A., Kerry, J.P.

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Characterization of proteolysis during the ripening of semi-dry fermented sausages von Hughes, M.C, Kerry, J.P, Arendt, E.K, Kenneally, P.M, McSweeney, P.L.H, O'Neill, E.E

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The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems von Hayes, J.E., Stepanyan, V., Allen, P., O’Grady, M.N., O’Brien, N.M., Kerry, J.P.

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Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties von M cCarthy, T.L, Kerry, J.P., Kerry, J.F., Lynch, P.B., Buckley, D.J.

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Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks von Zakrys, P.I., O’Sullivan, M.G., Allen, P., Kerry, J.P.

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Lipid stability in meat and meat products von Morrissey, P.A., Sheehy, P.J.A., Galvin, K., Kerry, J.P., Buckley, D.J.

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