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Items: 1 to 20 of 27

1.

The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham.

Resconi VC, Keenan DF, GarcĂ­a E, Allen P, Kerry JP, Hamill RM.

Meat Sci. 2016 May 26;121:127-134. doi: 10.1016/j.meatsci.2016.05.017. [Epub ahead of print]

PMID:
27310601
2.

Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate.

Di Luca A, Hamill RM, Mullen AM, Slavov N, Elia G.

PLoS One. 2016 Mar 7;11(3):e0150605. doi: 10.1371/journal.pone.0150605. eCollection 2016.

3.

Polymorphisms in the regulatory region of the porcine MYLPF gene are related to meat quality traits in the Large White breed.

Ryan MT, O'Halloran AM, Hamill RM, Davey GC, Gil M, Southwood OI, Sweeney T.

Meat Sci. 2016 Mar;113:104-6. doi: 10.1016/j.meatsci.2015.11.016. Epub 2015 Nov 28.

PMID:
26638021
4.

Novel SNPs in the Ankyrin 1 gene and their association with beef quality traits.

Horodyska J, Sweeney T, Ryan M, Hamill RM.

Meat Sci. 2015 Oct;108:88-96. doi: 10.1016/j.meatsci.2015.04.019. Epub 2015 May 9.

PMID:
26051041
5.

The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage.

Keenan DF, Resconi VC, Smyth TJ, Botinestean C, Lefranc C, Kerry JP, Hamill RM.

Meat Sci. 2015 Sep;107:75-85. doi: 10.1016/j.meatsci.2015.04.013. Epub 2015 Apr 30.

PMID:
25965966
6.

Novel variation in the FABP3 promoter and its association with fatness traits in pigs.

Sweeney T, O'Halloran AM, Hamill RM, Davey GC, Gil M, Southwood OI, Ryan MT.

Meat Sci. 2015 Feb;100:32-40. doi: 10.1016/j.meatsci.2014.09.014. Epub 2014 Sep 28.

PMID:
25306509
7.

Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach.

Keenan DF, Resconi VC, Kerry JP, Hamill RM.

Meat Sci. 2014 Mar;96(3):1384-94. doi: 10.1016/j.meatsci.2013.11.025. Epub 2013 Dec 1.

PMID:
24361558
8.

Transcriptome analysis of porcine M. semimembranosus divergent in intramuscular fat as a consequence of dietary protein restriction.

Hamill RM, Aslan O, Mullen AM, O'Doherty JV, McBryan J, Morris DG, Sweeney T.

BMC Genomics. 2013 Jul 6;14:453. doi: 10.1186/1471-2164-14-453.

9.

Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudate.

Di Luca A, Elia G, Mullen AM, Hamill RM.

Proteome Sci. 2013 Mar 20;11(1):9. doi: 10.1186/1477-5956-11-9.

10.

The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages.

Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP.

Meat Sci. 2013 Feb;93(2):145-52. doi: 10.1016/j.meatsci.2012.08.008. Epub 2012 Aug 24.

PMID:
23022579
11.

SNP variation in the promoter of the PRKAG3 gene and association with meat quality traits in pig.

Ryan MT, Hamill RM, O'Halloran AM, Davey GC, McBryan J, Mullen AM, McGee C, Gispert M, Southwood OI, Sweeney T.

BMC Genet. 2012 Jul 25;13:66. doi: 10.1186/1471-2156-13-66.

12.

Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters.

Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP.

Meat Sci. 2012 Dec;92(4):659-66. doi: 10.1016/j.meatsci.2012.06.017. Epub 2012 Jun 24.

PMID:
22784420
13.

Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork.

Hamill RM, McBryan J, McGee C, Mullen AM, Sweeney T, Talbot A, Cairns MT, Davey GC.

Meat Sci. 2012 Dec;92(4):440-50. doi: 10.1016/j.meatsci.2012.05.007. Epub 2012 May 23.

PMID:
22688437
14.

Effect of varying salt and fat levels on the sensory quality of beef patties.

Tobin BD, O'Sullivan MG, Hamill RM, Kerry JP.

Meat Sci. 2012 Aug;91(4):460-5. doi: 10.1016/j.meatsci.2012.02.032. Epub 2012 Mar 6.

PMID:
22445488
15.

Variation in the IGF2 gene promoter region is associated with intramuscular fat content in porcine skeletal muscle.

Aslan O, Hamill RM, Davey G, McBryan J, Mullen AM, Gispert M, Sweeney T.

Mol Biol Rep. 2012 Apr;39(4):4101-10. doi: 10.1007/s11033-011-1192-5. Epub 2011 Jul 21.

PMID:
21779802
16.

Association between promoter polymorphisms in a key cytoskeletal gene (Ankyrin 1) and intramuscular fat and water-holding capacity in porcine muscle.

Aslan O, Hamill RM, Mullen AM, Davey GC, Gil M, Gladney CD, Sweeney T.

Mol Biol Rep. 2012 Apr;39(4):3903-14. doi: 10.1007/s11033-011-1169-4. Epub 2011 Jul 17.

PMID:
21769482
17.

Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity.

Di Luca A, Mullen AM, Elia G, Davey G, Hamill RM.

Meat Sci. 2011 Jun;88(2):261-70. doi: 10.1016/j.meatsci.2010.12.033. Epub 2010 Dec 29.

PMID:
21292408
18.

Regulatory polymorphisms in the bovine Ankyrin 1 gene promoter are associated with tenderness and intramuscular fat content.

Aslan O, Sweeney T, Mullen AM, Hamill RM.

BMC Genet. 2010 Dec 15;11:111. doi: 10.1186/1471-2156-11-111.

19.

Identification of suitable reference genes for gene expression analysis of pork meat quality and analysis of candidate genes associated with the trait drip loss.

McBryan J, Hamill RM, Davey G, Lawlor P, Mullen AM.

Meat Sci. 2010 Oct;86(2):436-9. doi: 10.1016/j.meatsci.2010.05.030. Epub 2010 May 24.

PMID:
20579813
20.

Association of polymorphisms in candidate genes with colour, water-holding capacity, and composition traits in bovine M. longissimus and M. semimembranosus.

Reardon W, Mullen AM, Sweeney T, Hamill RM.

Meat Sci. 2010 Oct;86(2):270-5. doi: 10.1016/j.meatsci.2010.04.013. Epub 2010 Apr 28.

PMID:
20510534
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