J. Cafferky

发表

Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef M. longissimus thoracis et lumborum.

G. Downey, P. Allen, R. Hamill, 2019, Meat science.

A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner–Bratzler Shear Force Measured on Longissimus thoracis Muscles of Young Limousin-Sired Bulls

A. Kelly, R. Hamill, A. Mullen, 2021, Foods.

Prediction of Trained Panel Sensory Scores for Beef with Non-Invasive Raman Spectroscopy

P. Allen, R. Hamill, T. Sweeney, 2021, Chemosensors.

Current research and emerging tools to improve fresh red meat quality

D. Troy, C. Álvarez, R. Hamill, 2022, Irish Journal of Agricultural and Food Research.

Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics.

P. Allen, R. Hamill, T. Sweeney, 2020, Meat science.

Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers

P. Allen, J. O’Doherty, R. Hamill, 2019, Foods.

Assessment of RNAlater® as a Potential Method to Preserve Bovine Muscle Proteins Compared with Dry Ice in a Proteomic Study

A. Kelly, R. Hamill, A. Mullen, 2019, Foods.

Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers

P. Allen, J. O’Doherty, R. Hamill, 2019, Foods.

Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible—Near-Infrared Spectroscopy and Chemometrics

G. Downey, P. Allen, R. Hamill, 2019, Foods.