Browsing School of Agriculture & Food Science by Author "Lyng, James G"
Now showing items 1-6 of 6
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The accelerated curing of pork using power ultrasound: A pilot-scale production trial
McDonnell, Ciara K; Lyng, James G; Arimi, Joshua; Allen, Paul (International Congress of Meat Science and Technology, 2013)Lab-scale studies show that power ultrasound (US) accelerates meat curing and produces superior quality hams through cavitation. This study aims to optimize pilot-scale production of US hams for quality ... -
The accelerated curing of pork using power ultrasound: A pilot-scale production trial
McDonnell, Ciara K; Lyng, James G; Arimi, Joshua; Allen, Paul (International Congress of Meat Science and Technology, 2013)Lab-scale studies show that power ultrasound (US) accelerates meat curing and produces superior quality hams through cavitation. This study aims to optimize pilot-scale production of US hams for quality ... -
An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle
O'Dowd, Louise P; Arimi, Joshua M; Noci, Francesco; Cronin, Denis A; Lyng, James G (Elsevier, 2013)The effect of conventional and PEF treatment (electric field strength: 1.1–2.8 kV cm− 1; energy density: 12.7–226 kJ/kg), frequency (5–200 Hz) and pulse number (152–300) on selected quality attributes of beef Semitendinosus ... -
An assessment of the effect of pulsed electrical fields on tenderness and selected quality attributes of post rigour beef muscle
O'Dowd, Louise P; Arimi, Joshua M; Noci, Francesco; Cronin, Denis A; Lyng, James G (Elsevier, 2013)The effect of conventional and PEF treatment (electric field strength: 1.1–2.8 kV cm− 1; energy density: 12.7–226 kJ/kg), frequency (5–200 Hz) and pulse number (152–300) on selected quality attributes of beef Semitendinosus ... -
An assessment of the impact of pulsed electric fields processing factors on oxidation, color, texture, and sensory attributes of turkey breast meat
Arroyo, Cristina; Eslami, Sara; Brunton, Nigel P; Arimi, Joshua M; Noci, Francesco; Lyng, James G (Poultry Science Association, Inc., 2015)Pulsed electric fields (PEF) is a novel nonthermal technology that has the potential to cause physical disruption to muscle tissue which in turn could alter the sensorial aspects of meat in both a positive (e.g., enhanced ... -
The effect of salt and fibre direction on water dynamics, distribution and mobility in pork muscle: A low field NMR study
McDonnell, Ciara K; Allen, Paul; Duggan, Elaine; Arimi, Joshua M; Casey, Eoin; Duane, Gearoid; Lyng, James G (Elsevier, 2013)The effect of salt concentration and fibre orientation on water within the meat matrix was investigated by low-field nuclear magnetic resonance (LF-NMR), water-binding capacity (WBC), diffusion studies and histologyi-cal ...