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Regulatory polymorphisms in the bovine Ankyrin 1 gene promoter are associated with tenderness and intramuscular fat contentGenome-wide association analysis and functional annotation of positional candidate genes for feed conversion efficiency and growth rate in pigs.SNP variation in the promoter of the PRKAG3 gene and association with meat quality traits in pig.Transcriptome analysis of porcine M. semimembranosus divergent in intramuscular fat as a consequence of dietary protein restriction.Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate.Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?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.Novel SNPs in the Ankyrin 1 gene and their association with beef quality traits.The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage.Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products.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.DIGE Analysis of Animal Tissues.Polymorphisms in the regulatory region of the porcine MYLPF gene are related to meat quality traits in the Large White breed.Novel variation in the FABP3 promoter and its association with fatness traits in pigs.Analysis of meat quality traits and gene expression profiling of pigs divergent in residual feed intake.Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes.Effect of varying salt and fat levels on the sensory quality of beef patties.Optimisation of protein-fortified beef patties targeted to the needs of older adults: a mixture design approach.Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture.Salt content and minimum acceptable levels in whole-muscle cured meat products.Compensatory growth in crossbred Aberdeen Angus and Belgian Blue steers: Effects on the colour, shear force and sensory characteristics of longissimus muscle.Development of novel fortified beef patties with added functional protein ingredients for the elderly.Sex and differentiation: population genetic divergence and sexual dimorphism in Mexican goodeid fish.Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design.Identification of suitable reference genes for gene expression analysis of pork meat quality and analysis of candidate genes associated with the trait drip loss.Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceability.Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacityRNA-seq of muscle from pigs divergent in feed efficiency and product quality identifies differences in immune response, growth, and macronutrient and connective tissue metabolismAssociation between promoter polymorphisms in a key cytoskeletal gene (Ankyrin 1) and intramuscular fat and water-holding capacity in porcine muscleFunctional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in porkVariation in the IGF2 gene promoter region is associated with intramuscular fat content in porcine skeletal muscleAssociation analysis of single nucleotide polymorphisms in DGAT1, TG and FABP4 genes and intramuscular fat in crossbred Bos taurus cattleLack of an association between single nucleotide polymorphisms in the bovine leptin gene and intramuscular fat in Bos taurus cattleRNA-Seq of Liver From Pigs Divergent in Feed Efficiency Highlights Shifts in Macronutrient Metabolism, Hepatic Growth and Immune ResponseAssessment of RNAlater as a Potential Method to Preserve Bovine Muscle Proteins Compared with Dry Ice in a Proteomic StudyEffect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers.Understanding meat quality through the application of genomic and proteomic approachesEffect of varying salt and fat levels on the sensory and physiochemical quality of frankfurtersEuropean consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredientThe impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages
P50
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P50
description
hulumtuese
@sq
researcher
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wetenschapper
@nl
հետազոտող
@hy
name
Ruth M Hamill
@ast
Ruth M Hamill
@en
Ruth M Hamill
@es
Ruth M Hamill
@nl
Ruth M Hamill
@sl
type
label
Ruth M Hamill
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Ruth M Hamill
@en
Ruth M Hamill
@es
Ruth M Hamill
@nl
Ruth M Hamill
@sl
prefLabel
Ruth M Hamill
@ast
Ruth M Hamill
@en
Ruth M Hamill
@es
Ruth M Hamill
@nl
Ruth M Hamill
@sl
P106
P21
P31
P496
0000-0002-7230-6709