Publications by authors named "Ruth Hamill"

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Effects of mixing disbudded and horned young bulls during rearing on the post-mortem Longissimus thoracis muscle proteome.
E M Claudia Terlouw, Rabiaa Ben Mbarek, Ruth M Hamill, Anna-Maria Reiche, Brigitte Picard

Meat Sci· November 2025

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Effect of Plant Protein Ingredients at a Range of Pre-Hydration Levels on Technological Properties of Hybrid Beef Patties.
Zuo Song, Joseph P Kerry, Rahel Suchintita Das, Brijesh K Tiwari, Antonia Santos, Ruth M Hamill

Foods· August 2025

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Modelling and numerical methods for identifying low-level adulteration in ground beef using near-infrared hyperspectral imaging (NIR-HSI).
Wenyang Jia, Alessandro Ferragina, Ruth Hamill, Anastasios Koidis

Talanta· August 2024

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Incorporation of Sea Spaghetti () in Low-Salt Beef Patties: Effect on Sensory Profile and Consumer Hedonic and Emotional Response.
Artur Głuchowski, Emily Crofton, Elena S Inguglia, Maurice G O'Sullivan, Joe P Kerry, Ruth M Hamill

Foods· April 2024

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Impact of sampling location and aging on the Longissimus thoracis et lumborum muscle proteome of dry-aged beef.
Sara Álvarez, Anne Maria Mullen, Carlos Álvarez, Ruth M Hamill, Eileen O'Neill

Meat Sci· November 2023

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Molecular mechanisms contributing to the development of beef sensory texture and flavour traits and related biomarkers: Insights from early post-mortem muscle using label-free proteomics.
Yao Zhu, Ruth M Hamill, Anne Maria Mullen, Alan L Kelly, Mohammed Gagaoua

J Proteomics· August 2023

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Addressing Clean Label Trends in Commercial Meat Processing: Strategies, Challenges and Insights from Consumer Perspectives.
Elena S Inguglia, Zuo Song, Joseph P Kerry, Maurice G O'Sullivan, Ruth M Hamill

Foods· May 2023

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DIGE Analysis of Animal Tissues.
Alessio Di Luca, Ruth Hamill, Anne Maria Mullen, Giuliano Elia

Methods Mol Biol· November 2022

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Acceptable Inclusion Levels for Selected Brown and Red Irish Seaweed Species in Pork Sausages.
Halimah O Mohammed, Michael N O'Grady, Maurice G O'Sullivan, Ruth M Hamill, Kieran N Kilcawley

Foods· May 2022

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Drying dynamics of meat highlighting areas of relevance to dry-aging of beef.
Sara Álvarez, Carlos Álvarez, Ruth Hamill, Anne Maria Mullen, Eileen O'Neill

Compr Rev Food Sci Food Saf· November 2021

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An Assessment of Selected Nutritional, Bioactive, Thermal and Technological Properties of Brown and Red Irish Seaweed Species.
Halimah O Mohammed, Michael N O'Grady, Maurice G O'Sullivan, Ruth M Hamill, Kieran N Kilcawley

Foods· November 2021

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Dry-aging of beef as a tool to improve meat quality. Impact of processing conditions on the technical and organoleptic meat properties.
Sara Álvarez, Anne Maria Mullen, Ruth Hamill, Eileen O'Neill, Carlos Álvarez

Adv Food Nutr Res· October 2021

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The influence of the interaction of sous-vide cooking time and papain concentration on tenderness and technological characteristics of meat products.
Cristina Botinestean, Mohammad Hossain, Anne Maria Mullen, Joe P Kerry, Ruth M Hamill

Meat Sci· July 2021

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Shotgun proteomics for the preliminary identification of biomarkers of beef sensory tenderness, juiciness and chewiness from plasma and muscle of young Limousin-sired bulls.
Yao Zhu, Mohammed Gagaoua, Anne Maria Mullen, Didier Viala, Dilip K Rai, Ruth M Hamill

Meat Sci· June 2021

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A Proteomic Study for the Discovery of Beef Tenderness Biomarkers and Prediction of Warner-Bratzler Shear Force Measured on Muscles of Young Limousin-Sired Bulls.
Yao Zhu, Mohammed Gagaoua, Anne Maria Mullen, Alan L Kelly, Torres Sweeney, Ruth M Hamill

Foods· April 2021

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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, Jean-François Hocquette, Ruth Hamill

Foods· January 2021

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Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics.
Raquel Cama-Moncunill, Jamie Cafferky, Caroline Augier, Torres Sweeney, Paul Allen, Ruth M Hamill

Meat Sci· September 2020

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Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers.
Cristina Botinestean, Mohammad Hossain, Anne M Mullen, Mark A E Auty, Joseph P Kerry, Ruth M Hamill

J Texture Stud· April 2020

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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, Ruth M Hamill

Meat Sci· March 2020

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Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef M. longissimus thoracis et lumborum.
Jamie Cafferky, Torres Sweeney, Paul Allen, Amna Sahar, Gerard Downey, Ruth M Hamill

Meat Sci· January 2020

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Optimising the acceptability of reduced-salt ham with flavourings using a mixture design.
Gonzalo Delgado-Pando, Paul Allen, Joe P Kerry, Maurice G O'Sullivan, Ruth M Hamill

Meat Sci· October 2019

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Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible-Near-Infrared Spectroscopy and Chemometrics.
Amna Sahar, Paul Allen, Torres Sweeney, Jamie Cafferky, Gerard Downey, Ruth M Hamill

Foods· October 2019

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Sensory optimisation of salt-reduced corned beef for different consumer segments.
Paula M Conroy, Maurice G O'Sullivan, Ruth M Hamill, Joseph P Kerry

Meat Sci· August 2019

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Effect of Breed and Gender on Meat Quality of Muscle from Crossbred Beef Bulls and Steers.
Jamie Cafferky, Ruth M Hamill, Paul Allen, John V O'Doherty, Andrew Cromie

Foods· May 2019

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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, Peadar G Lawlor

Front Genet· February 2019

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