Declan J. Troy

Best Publications

• Effects of fat level, oat fibre and carrageenan on frankfurters formulated with 5, 12 and 30% fat.

  Unknown

  871
  Citations

• Consumer perception and the role of science in the meat industry.

  D.J. Troy;J.P. Kerry

  725
  Citations

• Meat consumption: trends and quality matters.

  Maeve Henchion;Mary McCarthy;Virginia C. Resconi;Declan J. Troy

  616
  Citations

• Effects of fat level and maltodextrin on the functional properties of frankfurters formulated with 5, 12 and 30% fat.

  C.M Crehan;E Hughes;D.J Troy;D.J Buckley

  308
  Citations

• Meat quality of steers finished on autumn grass, grass silage or concentrate-based diets.

  P French;E.G O'Riordan;F.J Monahan;P.J Caffrey

  303
  Citations

• The eating quality of meat of steers fed grass and/or concentrates

  P French;E.G O'Riordan;F.J Monahan;P.J Caffrey

  302
  Citations

• Effects of fat level, tapioca starch and whey protein on frankfurters formulated with 5% and 12% fat

  Unknown

  220
  Citations

• Effects of salt level and high hydrostatic pressure processing on frankfurters formulated with 1.5 and 2.5% salt

  C.M. Crehan;D.J. Troy;D.J. Buckley

  209
  Citations

• The role of endogenous proteases in the tenderisation of fast glycolysing muscle.

  G.R. O'Halloran;D.J. Troy;D.J. Buckley;W.J. Reville

  206
  Citations

• Postmortem changes in muscle electrical properties of bovine M. longissimus dorsi and their relationship to meat quality attributes and pH fall.

  C.E. Byrne;D.J. Troy;D.J. Buckley

  202
  Citations

• The relationship between early post-mortem pH and the tenderisation of beef muscles

  G.R. O'Halloran;D.J. Troy;D.J. Buckley

  184
  Citations

• Producing tender and flavoursome beef with enhanced nutritional characteristics.

  A. P. Moloney;M. T. Mooney;J. P. Kerry;D. J. Troy

  180
  Citations

• Non-destructive prediction of selected quality attributes of beef by near-infrared reflectance spectroscopy between 750 and 1098 nm.

  C.E. Byrne;G. Downey;D.J. Troy;D.J. Buckley

  167
  Citations

• Derivatization of fatty acids and its application for conjugated linoleic acid studies in ruminant meat lipids

  Noelia Aldai;Brendan E Murray;Ana I Nájera;Declan J Troy

  152
  Citations

• Eating quality of low‐fat beef burgers containing fat‐replacing functional blends

  Declan J Troy;Eoin M Desmond;D J Buckley

  148
  Citations

• An assessment of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef

  M.N. O’Grady;M. Maher;D.J. Troy;A.P. Moloney

  136
  Citations

• Molecular signatures of beef tenderness: Underlying mechanisms based on integromics of protein biomarkers from multi-platform proteomics studies.

  Mohammed Gagaoua;E.M. Claudia Terlouw;Anne Maria Mullen;Daniel Franco

  134
  Citations

• The application of high-pressure treatment in the reduction of salt levels in reduced-phosphate breakfast sausages

  Claire C. O'Flynn;Malco C. Cruz-Romero;Declan Troy;Anne M. Mullen

  132
  Citations

• Sustainable and consumer-friendly emerging technologies for application within the meat industry: An overview

  Declan J. Troy;Kumari Shikha Ojha;Joseph P. Kerry;Brijesh K. Tiwari

  129
  Citations

• The Effects of Tapioca Starch, Oat Fibre and Whey Protein on the Physical and Sensory Properties of Low-fat Beef Burgers

  E.M. Desmond;D.J. Troy;D.J. Buckley

  122
  Citations