Ciara K. McDonnell

The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study

Ciara K. McDonnell, Paul Allen, E. Duggan et al. · Meat Science · 2013 · 191 citations

Mechanobiology, Animal Physiology, Muscle Function +12

Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat

Karthikeyan Palanisamy Thangavelu, Joseph P. Kerry, Brijesh K. Tiwari et al. · Trends in Food Science & Technology · 2019 · 146 citations · Full text

Engineering, Environmental Engineering, Animal Nutrition +13

The effect of ultrasonic salting on protein and water–protein interactions in meat

Ciara K. McDonnell, Paul Allen, Charlotte Morin et al. · Food Chemistry · 2013 · 119 citations

Food Chemistry, Water–protein Interactions, Food Technology +5

The use of pulsed electric fields for accelerating the salting of pork

Ciara K. McDonnell, Paul Allen, Fanny S. Chardonnereau et al. · LWT · 2014 · 88 citations · Full text

Pef Treatments, Electrohydrodynamics, Cook Loss +16

The acceleration of pork curing by power ultrasound: A pilot-scale production

Ciara K. McDonnell, James G. Lyng, Joshua Arimi et al. · Innovative Food Science & Emerging Technologies · 2014 · 57 citations

Engineering, Pork Curing, Power Ultrasound +7