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Results:
1-16
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Results: 16
Authors:
Venel, C
Mullen, AM
Downey, G
Troy, DJ
Citation: C. Venel et al., Prediction of tenderness and other quality attributes of beef by near infrared reflectance spectroscopy between 750 and 1100 nm; further studies, J NEAR IN S, 9(3), 2001, pp. 185-198
Authors:
French, P
O'Riordan, EG
Monahan, FJ
Caffrey, PJ
Mooney, MT
Troy, DJ
Moloney, AP
Citation: P. French et al., The eating duality of meat of steers fed grass and/or concentrates, MEAT SCI, 57(4), 2001, pp. 379-386
Authors:
Moloney, AP
Mooney, MT
Kerry, JP
Troy, DJ
Citation: Ap. Moloney et al., Producing tender and flavoursome beef with enhanced nutritional characteristics, P NUTR SOC, 60(2), 2001, pp. 221-229
Authors:
Desmond, EM
Troy, DJ
Citation: Em. Desmond et Dj. Troy, Effect of lactic and citric acid on low-value beef used for emulsion-type meat products, LEBENSM-WIS, 34(6), 2001, pp. 374-379
Effects of oat fibre and carrageenan on the texture of frankfurters formulated with low and high fat
Authors:
Cofrades, S
Hughes, E
Troy, DJ
Citation: S. Cofrades et al., Effects of oat fibre and carrageenan on the texture of frankfurters formulated with low and high fat, EUR FOOD RE, 211(1), 2000, pp. 19-26
Analytical tools for rapid, sensitive, quantitative identification of potential meat quality markers
Authors:
Voelter, W
Stoeva, S
Echner, H
Beck, A
Schutz, J
Lehmann, R
Haring, HU
Schleicher, E
Mullen, AM
Casserly, U
Troy, DJ
Tsitsilonis, OE
Lymberi, P
Baxevanis, CN
Papamichail, M
Citation: W. Voelter et al., Analytical tools for rapid, sensitive, quantitative identification of potential meat quality markers, J PRAK CH C, 342(2), 2000, pp. 179-191
Authors:
French, P
O'Riordan, EG
Monahan, FJ
Caffrey, PJ
Vidal, M
Mooney, MT
Troy, DJ
Moloney, AP
Citation: P. French et al., Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets, MEAT SCI, 56(2), 2000, pp. 173-180
Authors:
Crehan, CM
Hughes, E
Troy, DJ
Buckley, DJ
Citation: Cm. Crehan et al., Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat, MEAT SCI, 55(4), 2000, pp. 463-469
Authors:
Crehan, CM
Troy, DJ
Buckley, DJ
Citation: Cm. Crehan et al., Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt, MEAT SCI, 55(1), 2000, pp. 123-130
Authors:
Byrne, CE
Troy, DJ
Buckely, DJ
Citation: Ce. Byrne et al., Postmortem changes in muscle electrical properties of bovine M-longissimusdorsi and their relationship to meat quality attributes and pH fall, MEAT SCI, 54(1), 2000, pp. 23-34
Authors:
Toldra, F
Troy, DJ
Citation: F. Toldra et Dj. Troy, New developments in guaranteeing the optimal sensory quality of meat - Foreword, FOOD CHEM, 69(4), 2000, pp. 355-355
Authors:
Stoeva, S
Byrne, CE
Mullen, AM
Troy, DJ
Voelter, W
Citation: S. Stoeva et al., Isolation and identification of proteolytic fragments from TCA soluble extracts of bovine M-longissimus dorsi, FOOD CHEM, 69(4), 2000, pp. 365-370
Authors:
Mullen, AM
Stoeva, S
Laib, K
Gruebler, G
Voelter, W
Troy, DJ
Citation: Am. Mullen et al., Preliminary analysis of amino acids at various locations along the M-longissimus dorsi in aged beef, FOOD CHEM, 69(4), 2000, pp. 461-465
Authors:
Chevance, FFV
Farmer, LJ
Desmond, EM
Novelli, E
Troy, DJ
Chizzolini, R
Citation: Ffv. Chevance et al., Effect of some fat replacers on the release of volatile aroma compounds from low-fat meat products, J AGR FOOD, 48(8), 2000, pp. 3476-3484
Authors:
Troy, DJ
Desmond, EM
Buckley, DJ
Citation: Dj. Troy et al., Eating quality of low-fat beef burgers containing fat-replacing functionalblends, J SCI FOOD, 79(4), 1999, pp. 507-516
Authors:
Desmond, EM
Troy, DJ
Buckley, DJ
Citation: Em. Desmond et al., The effects of tapioca starch, oat fibre and whey protein on the physical and sensory properties of low-fat beef burgers, FOOD SCIENC, 31(7-8), 1998, pp. 653-657
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1-16
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