• An investigation of the effect of rapid slurry chilling on blown pack spoilage of vacuum-packaged beef primals 

  Reid, R.; Fanning, S.; Whyte, P.; Kerry, Joseph P.; Bolton, D. (Wiley, 2016-12-16)

  The aim of this study was to investigate if rapid slurry chilling would retard or prevent blown pack spoilage (BPS) of vacuum-packaged beef primals. Beef primals were inoculated with Clostridium estertheticum subspp. ...
• Composition, morphology and pasting properties of Orchis anatolica tuber gum 

  Bulut-Solak, Birsen; Alonso-Miravalles, Loreto; O'Mahony, James A. (Elsevier, 2016-12-26)

  Orchis anatolica (O. anatolica) tuber is commonly used in the production of Salep gum or O. anatolica tuber gum (OaG) for use as a thickener, flavouring agent, gelling agent, film former and emulsifier in the food industry. ...
• Influence of emulsifier type on the spray-drying properties of model infant formula emulsions 

  Drapala, Kamil P.; Auty, Mark A. E.; Mulvihill, Daniel M.; O'Mahony, James A. (Elsevier, 2016-12-26)

  The objective of this study was to compare the drying performance and physicochemical properties of model infant formula (IF) emulsions containing 43, 96 and 192 g L−1 protein, oil and maltodextrin (MD), respectively, ...
• Effect of a grazing period prior to finishing on a high concentrate diet on meat quality from bulls and steers 

  Moran, L.; O'Sullivan, Maurice G.; Kerry, Joseph P.; Picard, B.; McGee, M.; O'Riordan, E. G.; Moloney, A. P. (Elsevier, 2016-11-29)

  Bulls and steers (n = 60) were assigned to a pre-finishing grazing period and subsequently finished on concentrates or offered concentrates without grazing until slaughter (19 months). Colour and pH of longissimus thoracis ...
• Investigating the influence of ultrasound pre-treatment on drying kinetics and moisture migration measurement in Lactobacillus sakei cultured and uncultured beef jerky 

  Ojha, K. Shikha; Kerry, Joseph P.; Tiwari, Brijesh K. (Elsevier, 2017-03-08)

  Low Frequency-Nuclear Magnetic Resonance (LF-NMR) was employed to elucidate changes in water distribution in cultured (Lactobacillus sakei) and uncultured beef jerky samples subjected to ultrasound pre-treatment. Ultrasound ...

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