J G Lyng

A survey of the dielectric properties of meats and ingredients used in meat product manufacture.

J. Lyng, N. Brunton, J G Lyng, 2005, Meat science.

A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distribution.

J. Lyng, D. Cronin, J G Lyng, 2008, Meat science.

The use of dielectric properties and other physical analyses for assessing protein denaturation in beef biceps femoris muscle during cooking from 5 to 85°C.

J. Jacquier, J. Lyng, N. Brunton, 2006, Meat science.

A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics.

J. Lyng, D. Cronin, J G Lyng, 2009, Meat science.

Effect of low temperatures (-18 to +5°C) on the texture of beef lean.

J. Lyng, D. Cronin, J G Lyng, 2009, Meat science.

Dielectric and thermophysical properties of meat batters over a temperature range of 5-85 °C.

J. Lyng, N. Brunton, D. Morgan, 2004, Meat science.