Ruth M. Hamill

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

Brian D. Tobin, Maurice G. O’Sullivan, Ruth M. Hamill et al. · Meat Science · 2012 · 161 citations

Nutrition, Food Composition, Pork Breakfast Sausages +9

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

Derek F. Keenan, Virginia C. Resconi, Joseph P. Kerry et al. · Meat Science · 2013 · 123 citations

Fat Substitute, Nutrition, Comminuted Meat Products +8

The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers

Cristina Botineştean, Derek F. Keenan, Joe P. Kerry et al. · LWT · 2016 · 121 citations

Elderly Consumers, Nutrition, Meat Packaging +7

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

Brian D. Tobin, Maurice G. O’Sullivan, Ruth M. Hamill et al. · Meat Science · 2012 · 114 citations

Food Chemistry, Nutrition, Body Composition +8

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

William Reardon, Anne Maria Mullen, Torres Sweeney et al. · Meat Science · 2010 · 104 citations

Genetics, Genomics, Animal Genetics +16