P.A. Morrissey

Lipid stability in meat and meat products

P.A. Morrissey, P. J. A. Sheehy, Karen Galvin et al. · Meat Science · 1998 · 689 citations

Agriculture, Biochemistry, Food Science +14

Influence of dietary fat and α-tocopherol supplementation on lipid oxidation in pork

Frank J. Monahan, D.J. Buckley, P.A. Morrissey et al. · Meat Science · 1992 · 168 citations

Agriculture, Food Science, Nutritional Sciences +16

Metmyoglobin and inorganic metals as pro-oxidants in raw and cooked muscle systems

J. Z. Tichivangana, P.A. Morrissey · Meat Science · 1985 · 164 citations

Life Sciences, Biochemistry, Physiology +11

Addition of synthetic and natural antioxidants to α-tocopheryl acetate supplemented beef patties: effects of antioxidants and packaging on lipid oxidation

Z Formanek, Joe P. Kerry, F. M. HIGGINS et al. · Meat Science · 2001 · 151 citations

Agriculture, Food Science, Nutritional Sciences +17

Consumption of thermally-oxidized sunflower oil by chicks reduces α-tocopherol status and increases susceptibility of tissues to lipid oxidation

P. J. A. Sheehy, P.A. Morrissey, Albert Flynn · British Journal Of Nutrition · 1994 · 142 citations · Full text

Agriculture, Nutritional Sciences, Poultry Science +17