Ruth M. Hamill

Best Publications

• The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages

  Brian D. Tobin;Maurice G. O'Sullivan;Ruth M. Hamill;Joseph P. Kerry

  192
  Citations

• Modelling the influence of inulin as a fat substitute in comminuted meat products on their physico-chemical characteristics and eating quality using a mixture design approach

  Derek F. Keenan;Virginia C. Resconi;Joseph P. Kerry;Ruth M. Hamill

  148
  Citations

• The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers

  Cristina Botinestean;Derek F. Keenan;Joe P. Kerry;Ruth M. Hamill

  145
  Citations

• Association analysis of single nucleotide polymorphisms in DGAT1, TG and FABP4 genes and intramuscular fat in crossbred Bos taurus cattle

  L. Pannier;A.M. Mullen;R.M. Hamill;P.C. Stapleton

  139
  Citations

• Association of polymorphisms in candidate genes with colour, water-holding capacity, and composition traits in bovine M. longissimus and M. semimembranosus.

  W. Reardon;A.M. Mullen;T. Sweeney;R.M. Hamill

  138
  Citations

• Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters.

  Brian D. Tobin;Maurice G. O'Sullivan;Ruth M. Hamill;Joseph P. Kerry

  138
  Citations

• Understanding meat quality through the application of genomic and proteomic approaches

  Unknown

  125
  Citations

• Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork.

  Ruth M. Hamill;Jean McBryan;Chris McGee;Anne Maria Mullen

  119
  Citations

• Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity

  Unknown

  118
  Citations

• Effect of varying salt and fat levels on the sensory quality of beef patties

  Brian D. Tobin;Maurice G. O'Sullivan;Ruth M. Hamill;Joseph P. Kerry

  107
  Citations

• Understanding the Determination of Meat Quality Using Biochemical Characteristics of the Muscle: Stress at Slaughter and Other Missing Keys.

  E. M. Claudia Terlouw;Brigitte Picard;Véronique Deiss;Cécile Berri

  103
  Citations

• Salt content and minimum acceptable levels in whole-muscle cured meat products.

  Gonzalo Delgado-Pando;Estelle Fischer;Paul Allen;Joe P. Kerry

  93
  Citations

• Effect of salt reduction and inclusion of 1% edible seaweeds on the chemical, sensory and volatile component profile of reformulated frankfurters

  Elena Garicano Vilar;Hao Ouyang;Maurice G. O'Sullivan;Joseph P. Kerry

  90
  Citations

• Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives

  Unknown

  86
  Citations

• Spatial patterns of genetic diversity across European subspecies of the mountain hare, Lepus timidus L.

  Unknown

  82
  Citations

• 2D DIGE proteomic analysis of early post mortem muscle exudate highlights the importance of the stress response for improved water-holding capacity of fresh pork meat

  Unknown

  80
  Citations

• RNA-Seq of Liver From Pigs Divergent in Feed Efficiency Highlights Shifts in Macronutrient Metabolism, Hepatic Growth and Immune Response.

  Justyna Horodyska;Ruth M Hamill;Henry Reyer;Nares Trakooljul

  79
  Citations

• Development of novel fortified beef patties with added functional protein ingredients for the elderly

  Sephora Baugreet;Joseph P. Kerry;C. Botineştean;Paul Allen

  79
  Citations

• Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceability.

  Ö. Aslan;R. M. Hamill;T. Sweeney;W. Reardon

  68
  Citations

• Sex and differentiation: population genetic divergence and sexual dimorphism in Mexican goodeid fish

  M. G. Ritchie;R. M. Hamill;J. A. Graves;A. E. Magurran

  66
  Citations