Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Ciara K. McDonnell"'
Publikováno v:
Trends in Food Science & Technology. 111:771-782
Background Carcass evaluation is a key process to ascertain the value and the quality characteristics of the animal at slaughter. In addition to being the base for monetary transactions between livestock producers and meat processors, in some countri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::efd7561d7a3109333c02b15bf7792bff
https://doi.org/10.1016/j.tifs.2020.12.016
https://doi.org/10.1016/j.tifs.2020.12.016
Autor:
Karthikeyan Palanisamy Thangavelu, Brijesh Tiwari, Joseph P. Kerry, Ciara K. McDonnell, Carlos Álvarez
Publikováno v:
Meat Science. 185:108722
The ability of apple pomace (AP) and coffee silver skin (CSS) powders to replace the techno-functional properties of synthetic phosphates used in Irish breakfast sausages was evaluated using a specialised response surface-mixture design approach. Sau
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c3d1377f95a2f575202a766cbb4a262b
https://doi.org/10.1016/j.meatsci.2021.108722
https://doi.org/10.1016/j.meatsci.2021.108722
Publikováno v:
Ultrasonics Sonochemistry. 40:206-212
A one-directional modelling method for the assessment of the influence of power ultrasound (US) (4–19 W cm−2, 25–40 min) on NaCl diffusion in pork is presented. In doing so, the mechanistic actions of US salting in meat are elucidated. Temperat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e26ecafbb1ced9ddb50cb9adb6ea814d
https://doi.org/10.1016/j.ultsonch.2017.06.025
https://doi.org/10.1016/j.ultsonch.2017.06.025
Autor:
Robyn D. Warner, Ciara K. McDonnell, A.E.D. Bekhit, Rozita Vaskoska, James R. Claus, Anita L. Sikes, Frank R. Dunshea, Minh Ha
Publikováno v:
Meat Science. 132:72-89
Consumers are the final step in the meat supply chain and meeting consumer expectations of quality and tenderness are important for satisfaction and repeat purchase. High pressure processing, shockwaves, ultrasound, pulsed electric field and muscle s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a01fe3981eaba62f830c84a7bb5cd615
https://doi.org/10.1016/j.meatsci.2017.04.241
https://doi.org/10.1016/j.meatsci.2017.04.241
Background Phosphate additives are used in many processed foods as stabilisers and emulsifiers. They are present in up to 65% of processed meat products. However, consumer preferences for more natural and less processed foods has resulted in the grow
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d59174db419947eb49b1b9c243a8df9
https://hdl.handle.net/10468/13784
https://hdl.handle.net/10468/13784
Autor:
Anita L. Sikes, Aarti B. Tobin, Glen E. Mellor, Joanne Hughes, Robert S. Barlow, Paul Burt, Yutao Li, Ciara K. McDonnell, Adam G. Fitzgerald
Publikováno v:
Innovative Food Science & Emerging Technologies. 68:102627
Shockwaves generate instantaneous high pressures, which could affect meat shelf-life or quality. This study assessed microbiological counts, pH, drip, cook and moisture loss and texture of striploin (longissimus lumborum) and brisket (pectoralis prof
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3db7e570c3d2e7b0becd0239e6225511
https://doi.org/10.1016/j.ifset.2021.102627
https://doi.org/10.1016/j.ifset.2021.102627
Publikováno v:
Innovative Food Science & Emerging Technologies. 26:191-198
Power ultrasound (US) has been proven to accelerate mass transfer in meat demonstrating a potential to reduce processing times. However, there is a lack of pilot-scale studies which assess the potential scale up of the technology and also possible de
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bdc1ee51abd3d333343c7264f486dd4c
https://doi.org/10.1016/j.ifset.2014.05.004
https://doi.org/10.1016/j.ifset.2014.05.004
Publikováno v:
LWT - Food Science and Technology. 59:1054-1060
The efficiency of PEF as a pre-treatment for accelerating the salting (175 kg/m3 NaCl) of pork was assessed through PEF treatments of varying energy densities (22.6–181.1 kJ/kg). This was achieved through a 2 × 2 × 2 factorial design of field str
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c8be860bc9a604fcfea61e433861f13
https://doi.org/10.1016/j.lwt.2014.05.053
https://doi.org/10.1016/j.lwt.2014.05.053
Publikováno v:
Meat Science. 98:142-149
Power ultrasound (10, 25 or 40 min at US intensities of 4.2, 11 or 19 W cm− 2) was assessed for accelerating brine transfer into meat. Sample analysis included NaCl content, water content, water-binding capacity, colour and texture. Water content (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::859e210da2eb35e7d6173514a74a5b1f
https://doi.org/10.1016/j.meatsci.2014.04.008
https://doi.org/10.1016/j.meatsci.2014.04.008