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 · 163 citations

Agriculture, Animal Sciences, Food Science +15

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 · 125 citations

Agriculture, Animal Sciences, Food Science +12

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 · 124 citations

Agriculture, Food Science, Nutritional Sciences +16

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

Agriculture, Food Science, Food Chemistry +13

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

Ruth M. Hamill, Jean McBryan, Chris McGee et al. · Meat Science · 2012 · 113 citations

Agriculture, Animal Sciences, Food Science +14