Paul Allen

Consumer acceptability and physiochemical characteristics of modified atmosphere packed beef steaks.

M. O’Sullivan, P. I. Zakrys, Paul Allen, 2009, Meat science.

Effects of oxygen concentration on the sensory evaluation and quality indicators of beef muscle packed under modified atmosphere.

J. Kerry, P. Allen, S. Hogan, 2008, Meat science.

Evaluation of beef eating quality by Irish consumers.

P. Allen, M. Henchion, A. White, 2017, Meat science.

The eating quality of beef from young dairy bulls derived from two breed types at three ages from two different production systems

J. Kerry, P. Allen, Y. Nian, 2017 .

Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties.

J. Kerry, P. Allen, M. O’Grady, 2010, Meat science.

Determination of the lean meat percentage of pig carcasses using magnetic resonance imaging.

A. Davenel, G. Collewet, P. Bogner, 2005, Meat science.