Ruth Hamill
Ruth Hamill
Verified email at teagasc.ie
TitleCited byYear
Understanding meat quality through the application of genomic and proteomic approaches
AM Mullen, PC Stapleton, D Corcoran, RM Hamill, A White
Meat science 74 (1), 3-16, 2006
1052006
The impact of salt and fat level variation on the physiochemical properties and sensory quality of pork breakfast sausages
BD Tobin, MG O'Sullivan, RM Hamill, JP Kerry
Meat Science 93 (2), 145-152, 2013
962013
Association of polymorphisms in candidate genes with colour, water-holding capacity, and composition traits in bovine M. longissimus and M. semimembranosus
W Reardon, AM Mullen, T Sweeney, RM Hamill
Meat science 86 (2), 270-275, 2010
892010
Association analysis of single nucleotide polymorphisms in DGAT1, TG and FABP4 genes and intramuscular fat in crossbred Bos taurus cattle
L Pannier, AM Mullen, RM Hamill, PC Stapleton, T Sweeney
Meat science 85 (3), 515-518, 2010
852010
Effect of varying salt and fat levels on the sensory and physiochemical quality of frankfurters
BD Tobin, MG O'Sullivan, RM Hamill, JP Kerry
Meat science 92 (4), 659-666, 2012
772012
Centrifugal drip is an accessible source for protein indicators of pork ageing and water-holding capacity
A Di Luca, AM Mullen, G Elia, G Davey, RM Hamill
Meat science 88 (2), 261-270, 2011
762011
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
DF Keenan, VC Resconi, JP Kerry, RM Hamill
Meat science 96 (3), 1384-1394, 2014
582014
Spatial patterns of genetic diversity across European subspecies of the mountain hare, Lepus timidus L.
RM Hamill, D Doyle, EJ Duke
Heredity 97 (5), 355, 2006
572006
Functional analysis of muscle gene expression profiles associated with tenderness and intramuscular fat content in pork
RM Hamill, J McBryan, C McGee, AM Mullen, T Sweeney, A Talbot, ...
Meat science 92 (4), 440-450, 2012
542012
Effect of varying salt and fat levels on the sensory quality of beef patties
BD Tobin, MG O'Sullivan, RM Hamill, JP Kerry
Meat science 91 (4), 460-465, 2012
532012
Sex and differentiation: population genetic divergence and sexual dimorphism in Mexican goodeid fish
MG Ritchie, RM Hamill, JA Graves, AE Magurran, SA Webb, ...
Journal of Evolutionary Biology 20 (5), 2048-2055, 2007
522007
Integrity of nuclear genomic deoxyribonucleic acid in cooked meat: Implications for food traceability
O Aslan, RM Hamill, T Sweeney, W Reardon, AM Mullen
Journal of animal science 87 (1), 57-61, 2009
482009
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
A Di Luca, G Elia, R Hamill, AM Mullen
Proteomics 13 (9), 1528-1544, 2013
442013
SNP variation in the promoter of the PRKAG3 gene and association with meat quality traits in pig
MT Ryan, RM Hamill, AM O’Halloran, GC Davey, J McBryan, AM Mullen, ...
BMC genetics 13 (1), 66, 2012
332012
Variation in the IGF2 gene promoter region is associated with intramuscular fat content in porcine skeletal muscle
O Aslan, RM Hamill, G Davey, J McBryan, AM Mullen, M Gispert, ...
Molecular biology reports 39 (4), 4101-4110, 2012
312012
The effect of thermal treatments including sous-vide, blast freezing and their combinations on beef tenderness of M. semitendinosus steaks targeted at elderly consumers
C Botinestean, DF Keenan, JP Kerry, RM Hamill
LWT 74, 154-159, 2016
272016
Transcriptome analysis of porcine M. semimembranosus divergent in intramuscular fat as a consequence of dietary protein restriction
RM Hamill, O Aslan, AM Mullen, JV O’Doherty, J McBryan, DG Morris, ...
BMC genomics 14 (1), 453, 2013
272013
Monitoring post mortem changes in porcine muscle through 2-D DIGE proteome analysis of Longissimus muscle exudate
A Di Luca, G Elia, AM Mullen, RM Hamill
Proteome science 11 (1), 9, 2013
272013
Lack of an association between single nucleotide polymorphisms in the bovine leptin gene and intramuscular fat in Bos taurus cattle
L Pannier, T Sweeney, RM Hamill, F Ipek, PC Stapleton, AM Mullen
Meat science 81 (4), 731-737, 2009
272009
Rice starch and fructo-oligosaccharides as substitutes for phosphate and dextrose in whole muscle cooked hams: sensory analysis and consumer preferences
VC Resconi, DF Keenan, M Barahona, L Guerrero, JP Kerry, RM Hamill
LWT-Food Science and Technology 66, 284-292, 2016
242016
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