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Carcass characteristics, colour and eating quality of beef from late maturing suckler bulls finished at pasture with or without concentrate supplementation or indoors on a high concentrate ration

Autor: A. P. Moloney, E. G. O’Riordan, M. McGee, M. G. O’Sullivan, J. P. Kerry, S. S. Wilson, F. J. Monahan, A. K. Kelly, K. McMenamin, L. Moran

Publikováno v: Animal Production Science. 62:590-600

Context Their growth and feed efficiency advantages make bull beef production systems attractive alternatives for producers of beef from steers. Finishing bulls from pasture is less costly and would allow bull beef to be marketed as ‘grass-fed’.

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dc3eb8a6288fb44c336f9eb94bcda998
https://doi.org/10.1071/an21426

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A comparison of meat composition, tenderness and the fatty acid profile of three muscles from Holstein-Friesian bulls from production system resulting in final ages of either <16 or 19 months

Autor: Y. Nian, A. P. Moloney, C. Li, P. Allen, S. M. Harrison, R. Prendiville, J. P. Kerry, G. Zhou

Publikováno v: Animal Production Science. 62:368-380

Context The increased number of male dairy origin calves in Ireland due to the abolition of European Union milk quotas is a potential resource for the beef industry. Rearing these animals as bulls rather than steers is more efficient from a productio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1cdd4c8eccffa42cf059144142c8070f
https://doi.org/10.1071/an20697

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Crop-based biodegradable packaging and its environmental implications

Autor: M. Cruz-Romero, J. P. Kerry

Publikováno v: CABI Reviews. 2008:1-25

With the sharp rise in global prices for petroleum, growing concerns about the depletion of non-renewable raw materials and the worldwide interest in sustainability, responsible packaging production and an effective management of waste has created a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d1893e6943fc62966d5b24b65c7f484c
https://doi.org/10.1079/pavsnnr20083074

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Extraction of collagen from fish skins and its use in manufacture of biopolymer films

Autor: A. O'Sullivan, N. B. Shaw, S. C. Murphy, J. W. van de Vis, H. van Pelt-Heerschap, J. P. Kerry

Publikováno v: Journal of Aquatic Food Product Technology, 15(3), 21-32
Journal of Aquatic Food Product Technology 15 (2006) 3

The aim of this study was to extract collagen from fish skins and investigate the physical properties of the biodegradable films formed from the extracted fish collagen. Extraction of collagen using hydrogen peroxide or enzymatic methods proved to be

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c399d357c286d5aac97feefa369cfb31
https://doi.org/10.1300/j030v15n03_03

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Nondestructive and continuous monitoring of oxygen levels in modified atmosphere packaged ready-to-eat mixed salad products using optical oxygen sensors, and its effects on sensory and microbiological counts during storage

Autor: A, Hempel, M G, O'Sullivan, D B, Papkovsky, J P, Kerry

Publikováno v: Journal of food science. 78(7)

The objective of this study was to determine the percentage oxygen consumption of fresh, respiring ready-to-eat (RTE) mixed leaf salad products (Iceberg salad leaf, Caesar salad leaf, and Italian salad leaf). These were held under different modified

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::21593211259b30d3c1f7d58b04945af5
https://pubmed.ncbi.nlm.nih.gov/23772800

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Lipid stability in meat and meat products

Autor: P A, Morrissey, P J, Sheehy, K, Galvin, J P, Kerry, D J, Buckley

Publikováno v: Meat science.

Lipid oxidation is one of the main factors limiting the quality and acceptability of meats and meat products. Oxidative damage to lipids occurs in the living animal because of an imbalance between the production of reactive oxygen species and the ani

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=pmid________::78357ab1fd6d21cd7ab0dae0c44b20eb
https://pubmed.ncbi.nlm.nih.gov/22060722

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Effects of alpha-tocopheryl acetate supplementation and salt addition on the oxidative stability (TBARS) and warmed-over flavour (WOF) of cooked turkey meat

Autor: Patrick A. Morrissey, F.M. Higgins, D.J. Buckley, J P Kerry

Publikováno v: British poultry science. 40(1)

1. Day-old turkey poults (n = 14) were randomly divided into 2 groups (n = 7) and fed diets containing 20 (E20) and 600 (E600) mg all-rac-alpha-tocopheryl acetate/kg food for 21 weeks prior to slaughter. Following slaughter, breast and leg meat was r

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e4bb65f4764ad349509e003cd25fdeaf
https://pubmed.ncbi.nlm.nih.gov/10405037

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