List of works - Ruth M Hamill

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.

scientific article published on May 2013

Analysis of meat quality traits and gene expression profiling of pigs divergent in residual feed intake

scientific article published on 20 November 2017

Assessment of RNAlater as a Potential Method to Preserve Bovine Muscle Proteins Compared with Dry Ice in a Proteomic Study

scientific article published on 05 February 2019

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

article

Association between promoter polymorphisms in a key cytoskeletal gene (Ankyrin 1) and intramuscular fat and water-holding capacity in porcine muscle

article

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

scientific article published on 29 December 2010

Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate

scientific article

Compensatory growth in crossbred Aberdeen Angus and Belgian Blue steers: Effects on the colour, shear force and sensory characteristics of longissimus muscle

scientific article published on 2 December 2016

DIGE Analysis of Animal Tissues.

scientific article published in January 2018

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

scientific article published on 9 July 2016

Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers.

scientific article published on 21 May 2019

Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products.

scientific article published on 5 November 2013

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

scientific article published on 06 November 2019

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

scientific article published on 24 June 2012

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

scientific article published on 6 March 2012

European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient

scientific article published on 25 January 2014

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

article

Genome-wide association analysis and functional annotation of positional candidate genes for feed conversion efficiency and growth rate in pigs

scientific article

Identification of suitable reference genes for gene expression analysis of pork meat quality and analysis of candidate genes associated with the trait drip loss.

scientific article

Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance

scientific article published on 02 May 2018

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

scientific article

Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef M. longissimus thoracis et lumborum

scientific article published on 16 August 2019

Lack of an association between single nucleotide polymorphisms in the bovine leptin gene and intramuscular fat in Bos taurus cattle

article

Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?

scientific article published on 7 March 2017

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.

scientific article published in December 2013

Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudate ⬇️

scientific article published on March 20, 2013

Novel SNPs in the Ankyrin 1 gene and their association with beef quality traits.

scientific article published on 9 May 2015

Novel variation in the FABP3 promoter and its association with fatness traits in pigs

scientific article published on 28 September 2014

Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible-Near-Infrared Spectroscopy and Chemometrics

scientific article published on 23 October 2019

Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design.

scientific article published on 29 March 2018

Optimisation of protein-fortified beef patties targeted to the needs of older adults: a mixture design approach

scientific article published on 29 July 2017

Optimising the acceptability of reduced-salt ham with flavourings using a mixture design

scientific article published on 13 May 2019

Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers

scientific article published on 05 August 2019

Polymorphisms in the regulatory region of the porcine MYLPF gene are related to meat quality traits in the Large White breed.

scientific article published on 27 November 2015

Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes.

scientific article

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

scientific article published on 19 February 2019

RNA-seq of muscle from pigs divergent in feed efficiency and product quality identifies differences in immune response, growth, and macronutrient and connective tissue metabolism

scientific article published on 01 November 2018

Regulatory polymorphisms in the bovine Ankyrin 1 gene promoter are associated with tenderness and intramuscular fat content

scientific article

SNP variation in the promoter of the PRKAG3 gene and association with meat quality traits in pig.

scientific article

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

scientific article published in February 2018

Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture.

scientific article published on 28 May 2017

Sensory optimisation of salt-reduced corned beef for different consumer segments

scientific article published on 21 March 2019

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

scientific article published in September 2007

The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage.

scientific article published on 30 April 2015

The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham

scientific article published on 26 May 2016

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

scientific article published on 24 August 2012

Transcriptome analysis of adipose tissue from pigs divergent in feed efficiency reveals alteration in gene networks related to adipose growth, lipid metabolism, extracellular matrix, and immune response

scientific article published on 27 November 2018

Transcriptome analysis of porcine M. semimembranosus divergent in intramuscular fat as a consequence of dietary protein restriction

scientific article

Understanding meat quality through the application of genomic and proteomic approaches

scientific article published on 05 May 2006

Variation in the IGF2 gene promoter region is associated with intramuscular fat content in porcine skeletal muscle

article

List of works by Ruth M Hamill

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.

Analysis of meat quality traits and gene expression profiling of pigs divergent in residual feed intake

Assessment of RNAlater as a Potential Method to Preserve Bovine Muscle Proteins Compared with Dry Ice in a Proteomic Study

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

Association between promoter polymorphisms in a key cytoskeletal gene (Ankyrin 1) and intramuscular fat and water-holding capacity in porcine muscle

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

Comparative Proteomic Profiling of Divergent Phenotypes for Water Holding Capacity across the Post Mortem Ageing Period in Porcine Muscle Exudate

Compensatory growth in crossbred Aberdeen Angus and Belgian Blue steers: Effects on the colour, shear force and sensory characteristics of longissimus muscle

DIGE Analysis of Animal Tissues.

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

Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers.

Effect of cooking and in vitro digestion on the stability of co-enzyme Q10 in processed meat products.

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

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

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

European consumer attitudes on the associated health benefits of neutraceutical-containing processed meats using Co-enzyme Q10 as a sample functional ingredient

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

Genome-wide association analysis and functional annotation of positional candidate genes for feed conversion efficiency and growth rate in pigs

Identification of suitable reference genes for gene expression analysis of pork meat quality and analysis of candidate genes associated with the trait drip loss.

Impact on the physical and sensory properties of salt-and fat-reduced traditional Irish breakfast sausages on various age cohorts acceptance

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

Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef M. longissimus thoracis et lumborum

Lack of an association between single nucleotide polymorphisms in the bovine leptin gene and intramuscular fat in Bos taurus cattle

Mitigating Nutrition and Health Deficiencies in Older Adults: A Role for Food Innovation?

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.

Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudate ⬇️

Novel SNPs in the Ankyrin 1 gene and their association with beef quality traits.

Novel variation in the FABP3 promoter and its association with fatness traits in pigs

Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible-Near-Infrared Spectroscopy and Chemometrics

Optimisation of plant protein and transglutaminase content in novel beef restructured steaks for older adults by central composite design.

Optimisation of protein-fortified beef patties targeted to the needs of older adults: a mixture design approach

Optimising the acceptability of reduced-salt ham with flavourings using a mixture design

Optimization of textural and technological parameters using response surface methodology for the development of beef products for older consumers

Polymorphisms in the regulatory region of the porcine MYLPF gene are related to meat quality traits in the Large White breed.

Possibilities for developing texture-modified beef steaks suitable for older consumers using fruit-derived proteolytic enzymes.

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

RNA-seq of muscle from pigs divergent in feed efficiency and product quality identifies differences in immune response, growth, and macronutrient and connective tissue metabolism

Regulatory polymorphisms in the bovine Ankyrin 1 gene promoter are associated with tenderness and intramuscular fat content

SNP variation in the promoter of the PRKAG3 gene and association with meat quality traits in pig.

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

Sensory capability of young, middle-aged and elderly Irish assessors to identify beef steaks of varying texture.

Sensory optimisation of salt-reduced corned beef for different consumer segments

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

The effect of partial-fat substitutions with encapsulated and unencapsulated fish oils on the technological and eating quality of beef burgers over storage.

The effects of potato and rice starch as substitutes for phosphate in and degree of comminution on the technological, instrumental and sensory characteristics of restructured ham

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

Transcriptome analysis of adipose tissue from pigs divergent in feed efficiency reveals alteration in gene networks related to adipose growth, lipid metabolism, extracellular matrix, and immune response

Transcriptome analysis of porcine M. semimembranosus divergent in intramuscular fat as a consequence of dietary protein restriction

Understanding meat quality through the application of genomic and proteomic approaches

Variation in the IGF2 gene promoter region is associated with intramuscular fat content in porcine skeletal muscle

Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef M. longissimus thoracis et lumborum