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

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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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Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat von Hughes, E., Cofrades, S., Troy, D.J.

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An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef von O’Grady, M.N., Maher, M., Troy, D.J., Moloney, A.P., Kerry, J.P.

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Assessment of the ability of seaweed extracts to protect against hydrogen peroxide and tert-butyl hydroperoxide induced cellular damage in Caco-2 cells 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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Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat von Crehan, C.M, Hughes, E, Troy, D.J, Buckley, D.J

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Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets von French, P, O'Riordan, E.G, Monahan, F.J, Caffrey, P.J, Vidal, M, Mooney, M.T, Troy, D.J, Moloney, A.P

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Effects of electrical stimulation, chilling temperature and hot-boning on the tenderness of bovine muscles von White, A., O’Sullivan, A., Troy, D.J., O’Neill, E.E.

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The effect of enhancement with salt, phosphate and milk proteins on the physical and sensory properties of pork loin von Hayes, J.E., Desmond, E.M., Troy, D.J., Buckley, D.J., Mehra, R.

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Cooking effect on fatty acid profile of pork breakfast sausages enriched in conjugated linoleic acid by dietary supplementation or direct addition von Juárez, M., Marco, A., Brunton, N., Lynch, B., Troy, D.J., Mullen, A.M.

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The eating quality of meat of steers fed grass and/or concentrates von French, P, O'Riordan, E.G, Monahan, F.J, Caffrey, P.J, Mooney, M.T, Troy, D.J, Moloney, A.P

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The effect of whey protein-enriched fractions on the physical and sensory properties of frankfurters von Hayes, J.E., Desmond, E.M., Troy, D.J., Buckley, D.J., Mehra, R.

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Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt von Crehan, C.M., Troy, D.J., Buckley, D.J.

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Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall von Byrne, C.E., Troy, D.J., Buckley, D.J.

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The application of high-pressure treatment in the reduction of phosphate levels in breakfast sausages von O'Flynn, C.C., Cruz-Romero, M.C., Troy, D.J., Mullen, A.M., Kerry, J.P.

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Influence of the time of year on the incidence of PSE and DFD in Irish pigmeat von O’Neill, D.J, Lynch, P.B, Troy, D.J, Buckley, D.J, Kerry, J.P

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Manipulation of the pre-rigor glycolytic behaviour of bovine M. longissimus dorsi in order to identify causes of inconsistencies in tenderness von White, A., O’Sullivan, A., Troy, D.J., O’Neill, E.E.

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Effect of concentrate feeding pattern in a grass silage/concentrate beef finishing system on performance, selected carcass and meat quality characteristics von Moloney, A.P., Keane, M.G., Dunne, P.G., Mooney, M.T., Troy, D.J.

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Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm von Byrne, C.E., Downey, G., Troy, D.J., Buckley, D.J.

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Effect of pre-slaughter rations of forage and/or concentrates on the composition and quality of retail packaged beef von O’Sullivan, A, Galvin, K, Moloney, A.P, Troy, D.J, O'Sullivan, K, Kerry, J.P

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