T. Kenny

Effect of rapid and conventional cooling methods on the quality of cooked ham joints

Eoin Desmond, T. Kenny, Patrick S. Ward et al. · Meat Science · 2000 · 140 citations

Agriculture, Food Science, Food Preservation +13

Comparison of the Quality of Cooked Beef Products Cooled by Vacuum Cooling and by Conventional Cooling

Karl McDonald, Da‐Wen Sun, T. Kenny · LWT · 2000 · 140 citations

Agriculture, Animal Sciences, Food Science +16

The effect of injection level on the quality of a rapid vacuum cooled cooked beef product

Karl McDonald, Da‐Wen Sun, T. Kenny · Journal of Food Engineering · 2001 · 128 citations

Agriculture, Animal Sciences, Food Science +16

The effect of injection level and cooling method on the quality of cooked ham joints

Eoin Desmond, T. Kenny, Patrick S. Ward · Meat Science · 2002 · 45 citations

Agriculture, Food Science, Food Preservation +10

The effects of different cooking regimes on the cook yield and tenderness of non-injected and injection enhanced forequarter beef muscles

H. Walsh, Suzana Cláudia Silveira Martins, E.E. O’ Neill et al. · Meat Science · 2009 · 43 citations

Agriculture, Animal Sciences, Food Science +12