Physicochemical Characteristics of Protein-Enriched Restructured Beef Steaks with Phosphates, Transglutaminase, and Elasticised Package Forming by Sephora Baugreet, Joseph P. Kerry, Paul Allen, Eimear Gallagher, Ruth M. Hamill

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Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate. by Alessio Di Luca, Ruth M Hamill, Anne Maria Mullen, Nikolai Slavov, Giuliano Elia

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Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives by Elena S. Inguglia, Zuo Song, Joseph P. Kerry, Maurice G. O’Sullivan, Ruth M. Hamill

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Prediction of Trained Panel Sensory Scores for Beef with Non-Invasive Raman Spectroscopy by Jamie Cafferky, Raquel Cama-Moncunill, Torres Sweeney, Paul Allen, Andrew Cromie, Ruth M. Hamill

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The Development of Optical Sensing Techniques as Digital Tools to Predict the Sensory Quality of Red Meat: A Review by Georgios Anagnostou, Alessandro Ferragina, Emily C. Crofton, Jesus Maria Frias Celayeta, Ruth M. Hamill

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Effect of Breed and Gender on Meat Quality of <i>M. longissimus thoracis et lumborum</i> Muscle from Crossbred Beef Bulls and Steers by Jamie Cafferky, Ruth M. Hamill, Paul Allen, John V. O’Doherty, Andrew Cromie, Torres Sweeney

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Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible—Near-Infrared Spectroscopy and Chemometrics by Amna Sahar, Paul Allen, Torres Sweeney, Jamie Cafferky, Gerard Downey, Andrew Cromie, Ruth M. Hamill

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Incorporation of Sea Spaghetti (<i>Himanthalia elongata</i>) in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response by Artur Głuchowski, Emily Crofton, Elena S. Inguglia, Maurice G. O’Sullivan, Joe P. Kerry, Ruth M. Hamill

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RNA-seq of muscle from pigs divergent in feed efficiency and product quality identifies differences in immune response, growth, and macronutrient and connective tissue metabolism by Justyna Horodyska, Klaus Wimmers, Henry Reyer, Nares Trakooljul, Anne Maria Mullen, Peadar G. Lawlor, Ruth M. Hamill

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Influence of Heterogeneity of Salt Content in Food Structure on the Sensory Profile and Consumer Perception of Beef Burgers by Artur Głuchowski, Emily Crofton, Limin M. Baby, Maurice G. O’Sullivan, Joe P. Kerry, Ruth M. Hamill

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Assessment of RNAlater^® as a Potential Method to Preserve Bovine Muscle Proteins Compared with Dry Ice in a Proteomic Study by Yao Zhu, Anne Maria Mullen, Dilip K. Rai, Alan L. Kelly, David Sheehan, Jamie Cafferky, Ruth M. Hamill

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A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner–Bratzler Shear Force Measured on <i>Longissimus thoracis</i> Muscles of Young Limousin-Si... by Yao Zhu, Mohammed Gagaoua, Anne Maria Mullen, Alan L. Kelly, Torres Sweeney, Jamie Cafferky, Didier Viala, Ruth M. Hamill

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Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages by Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry

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An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species by Halimah O. Mohammed, Michael N. O’Grady, Maurice G. O’Sullivan, Ruth M. Hamill, Kieran N. Kilcawley, Joseph P. Kerry

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RNA-Seq of Liver From Pigs Divergent in Feed Efficiency Highlights Shifts in Macronutrient Metabolism, Hepatic Growth and Immune Response by Justyna Horodyska, Justyna Horodyska, Ruth M. Hamill, Henry Reyer, Nares Trakooljul, Peadar G. Lawlor, Ursula M. McCormack, Klaus Wimmers, Klaus Wimmers

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