E E ONeill
Overview
Explore the profile of E E ONeill including associated specialties, affiliations and a list of published articles.
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Snapshot
Articles
9
Citations
73
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0
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Recent Articles
1.
Hughes M, Geary S, Dransfield E, McSweeney P, ONeill E
Meat Sci
. 2011 Nov;
59(1):61-9.
PMID: 22062506
Rabbit skeletal muscle troponin-T (200 μg ml(-1)) was incubated with μ-calpain (2 μl ml(-1)) under conditions of low temperature and high ionic strength for 180 min at 4°C and the...
2.
White A, OSullivan A, ONeill E, Troy D
Meat Sci
. 2011 Nov;
73(2):204-8.
PMID: 22062290
The objective of this study was to evaluate the importance of proteolysis and sarcomere length in determining the tenderness of bovine M. longissimus dorsi (LD) muscle over a 21-day period....
3.
White A, OSullivan A, Troy D, ONeill E
Meat Sci
. 2011 Nov;
73(2):196-203.
PMID: 22062289
The objective of this study was to determine the effects of hot-boning, low voltage electrical stimulation (ES) and chilling temperature on the tenderness of bovine M. longissimus dorsi (LD) and...
4.
White A, OSullivan A, Troy D, ONeill E
Meat Sci
. 2011 Nov;
73(1):151-6.
PMID: 22062064
The aim of this study was to monitor the effects of the alteration of the pre-rigor environment of the bovine LD muscle using controlled temperature regimes in order to gain...
5.
Hughes M, Healy A, McSweeney P, ONeill E
Meat Sci
. 2011 Nov;
56(2):165-72.
PMID: 22061905
Proteolysis of bovine F-actin by cathepsin D (E.C. 3.4.23.5) in 50 mM Na acetate buffer, pH 5.5, at 37°C was investigated using sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) and...
6.
Lennon A, Moon S, Ward P, ONeill E, Kenny T
Meat Sci
. 2011 Nov;
72(3):513-7.
PMID: 22061735
Beef Supraspinatus and Triceps brachii muscles were subjected to three enhancement and/or re-forming treatments: (i) injected whole @ 15%w/w with salt-phosphate solution; (ii) injected and re-formed; (iii) injected with added...
7.
Hughes M, Kerry J, Arendt E, Kenneally P, McSweeney P, ONeill E
Meat Sci
. 2011 Nov;
62(2):205-16.
PMID: 22061413
The respective contribution of indigenous enzymes and enzymes from starter bacteria to proteolysis in fermented sausages were determined by comparing the proteolytic changes occurring in sausages resulting from the presence...
8.
Walsh H, Martins S, ONeill E, Kerry J, Kenny T, Ward P
Meat Sci
. 2010 Apr;
85(2):230-4.
PMID: 20374890
This study evaluated the efficacy of injection with enhancement solutions containing sodium lactate (NaLac), potassium lactate (KLac), carrageenan, whey protein concentrate (WPC), yeast extract or fungal proteinases alone or in...
9.
Walsh H, Martins S, ONeill E, Kerry J, Kenny T, Ward P
Meat Sci
. 2010 Apr;
84(3):444-8.
PMID: 20374808
The aim was to investigate the effect of different cooking regimes on the cook yield and tenderness of non-injected and brine injected (0.5% residual NaCl) bovine M. triceps brachii caput...