Browsing School of Agriculture & Food Science by Author "Allen, Paul"
Now showing items 1-4 of 4
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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 ... -
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 ... -
The use of pulsed electric fields for accelerating the salting of pork
McDonnell, Ciara K.; Allen, Paul; Chardonnereau, Fanny S.; Arimi, Joshua M.; Lyng, James G. (LWT - Food Science and Technology, 2014)The efficiency of PEF as a pre-treatment for accelerating the salting (175 kg/m3 NaCl) of pork was assessed through PEF treatments of varying energy densities (22.6–181.1 kJ/kg). This was achieved through a 2 × 2 × 2 ...