Search Results - "Kerry, J. P."

Consumer perception and the role of science in the meat industry by Troy, D.J., Kerry, J.P.

“…The relationship between consumer perception of quality and the food industry's drive to satisfy consumer needs is complex and involves many different…”
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Antimicrobial activity of chitosan, organic acids and nano-sized solubilisates for potential use in smart antimicrobially-active packaging for potential food applications by Cruz-Romero, M.C., Murphy, T., Morris, M., Cummins, E., Kerry, J.P.

“…Antimicrobial activity of low- and medium-molecular weight chitosan and organic acids (Benzoic acid and Sorbic acid and commercially-available nano-sized…”
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Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: A review by Kerry, J.P., O’Grady, M.N., Hogan, S.A.

“…Interest in the use of active and intelligent packaging systems for meat and meat products has increased in recent years. Active packaging refers to the…”
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Extrusion of soy protein with gelatin and sugars at low moisture content by Guerrero, P., Beatty, E., Kerry, J.P., de la Caba, K.

“…► The water content was the most important factor on the extrusion parameters. ► The incorporation of gelatin increased friction in the extruder barrel. ► The…”
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In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland by O’Sullivan, A.M., O’Callaghan, Y.C., O’Grady, M.N., Queguineur, B., Hanniffy, D., Troy, D.J., Kerry, J.P., O’Brien, N.M.

“…► Seaweed extracts reduced hydrogen peroxide-induced cell DNA damage. ► Seaweed extracts reduced H2O2-induced superoxide dismutase depletion. ► Seaweed…”
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Monitoring the effects of high pressure processing and temperature on selected beef quality attributes by McArdle, R., Marcos, B., Kerry, J.P., Mullen, A.

“…The combined effects of high pressure processing (HPP) and temperature on meat quality attributes were assessed in bovine M. pectoralis profundus, with…”
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Characterization of soy protein-based films prepared with acids and oils by compression by Guerrero, P., Nur Hanani, Z.A., Kerry, J.P., de la Caba, K.

“…► Lactic acid improves hydrophobic character of SPI-based films. ► Lactic acid decreases yellowish of SPI-based films. ► SPI-based films modified with lactic…”
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Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties by Hayes, J.E., Stepanyan, V., Allen, P., O’Grady, M.N., Kerry, J.P.

“…The effects of lutein (100 and 200 μg/g muscle), sesamol (250 and 500 μg/g muscle), ellagic acid (300 and 600 μg/g muscle) and olive leaf extract (100 and 200…”
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Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere by Zakrys, P.I., Hogan, S.A., O’Sullivan, M.G., Allen, P., Kerry, J.P.

“…Beef steaks are commonly displayed under high oxygen concentrations in modified atmosphere packs (MAP) in order to promote colour stability. Such conditions,…”
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Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork by Carpenter, R., O’Grady, M.N., O’Callaghan, Y.C., O’Brien, N.M., Kerry, J.P.

“…The effect of grape seed extract (GSE) and bearberry (BB), on lipid oxidation (TBARS, mg malondialdehyde (MDA)/kg muscle), colour (CIE ‘ a’ redness value), pH,…”
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Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants by Valencia, I., O’Grady, M.N., Ansorena, D., Astiasarán, I., Kerry, J.P.

“…Fresh pork sausages (pork shoulder, pork back fat, water, rusk and seasoning) were manufactured where 15% of the pork back fat was substituted with linseed oil…”
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Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: Influence on the quality and shelf-life of fresh pork by Moroney, N.C., O'Grady, M.N., O'Doherty, J.V., Kerry, J.P.

“…A seaweed extract containing laminarin (L) and fucoidan (F) (L/F) was manufactured from brown seaweed (Laminaria digitata) in spray-dried (L/F-SD) and wet…”
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Lipid and colour stability of M. longissimus muscle from lambs fed camelina or linseed as oil or seeds by Moloney, A.P., Kennedy, C., Noci, F., Monahan, F.J., Kerry, J.P.

“…Colour and lipid stability of M. longissimus dorsi (LD) from sheep fed diets containing different lipid sources (Megalac (MG), camelina oil (CO), linseed oil…”
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Manufacture and characterization of gelatin films derived from beef, pork and fish sources using twin screw extrusion by Nur Hanani, Z.A., Beatty, E., Roos, Y.H., Morris, M.A., Kerry, J.P.

“…► Gelatin films were manufactured by twin-screw co-rotating extrusion. ► Effects of extrusion parameters on the properties of the films were studied. ► Higher…”
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The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems by Hayes, J.E., Stepanyan, V., Allen, P., O’Grady, M.N., O’Brien, N.M., Kerry, J.P.

“…The effect of lutein (100, 200, 300 μg/ml), sesamol (500, 1000, 2000 μg/ml), ellagic acid (300, 600, 900 μg/ml) and olive leaf extract (100, 200, 300 μg/ml) on…”
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Characterization of proteolysis during the ripening of semi-dry fermented sausages by Hughes, M.C, Kerry, J.P, Arendt, E.K, Kenneally, P.M, McSweeney, P.L.H, O'Neill, E.E

“…The respective contribution of indigenous enzymes and enzymes from starter bacteria to proteolysis in fermented sausages were determined by comparing the…”
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Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks by Zakrys, P.I., O’Sullivan, M.G., Allen, P., Kerry, J.P.

“…The objective of this study was to investigate the physiochemical changes of beef steaks packed under various combinations of gasses and the relationship…”
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Sensory comparison of commercial low and high oxygen modified atmosphere packed sirloin beef steaks by Zakrys-Waliwander, P.I., O'Sullivan, M.G., Walsh, H., Allen, P., Kerry, J.P.

“…The objectives of this study were to investigate the effects of using commercially low and high modified atmosphere packaging (MAP) on quality characteristics…”
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Carbon dioxide flavour taint in modified atmosphere packed beef steaks by O’Sullivan, M.G., Cruz-Romero, M., Kerry, J.P.

“…The objective of this study was to investigate the effects of carbon dioxide (CO2) concentration (100mlCO2/100 ml pack gas, 50mlO2:20mlCO2:30mlN2/100 ml pack…”
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Nondestructive and Continuous Monitoring of Oxygen Levels in Modified Atmosphere Packaged Ready-to-Eat Mixed Salad Products Using Optical Oxygen Sensors, and Its Effects on Sensory and Microbiological Counts during Storage by Hempel, A., O'Sullivan, M. G., Papkovsky, D. B., Kerry, J. P.

“…The objective of this study was to determine the percentage oxygen consumption of fresh, respiring ready‐to‐eat (RTE) mixed leaf salad products (Iceberg salad…”
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