J J Sheridan
Overview
Explore the profile of J J Sheridan including associated specialties, affiliations and a list of published articles.
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Snapshot
Articles
144
Citations
650
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0
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Recent Articles
1.
Okraszewska-Lasica W, Bolton D, Sheridan J, McDowell D
Meat Sci
. 2014 Mar;
97(2):255-61.
PMID: 24598073
Air samples from lairage, hide/fleece pulling or dehairing/scraping, evisceration and chilling areas in commercial beef, sheep and pig plants were examined for Salmonella spp. and Listeria monocytogenes, by impaction or...
2.
Okraszska-Lasica W, Bolton D, Sheridan J, McDowell D
Food Microbiol
. 2012 Sep;
32(2):325-31.
PMID: 22986197
The study examined and compared levels of aerial contamination in commercial beef and sheep plants at four sites, i.e. lairage, hide/fleece pulling, evisceration and chilling. Aerial contamination was determined by...
3.
Prendergast D, Sheridan J, Daly D, McDowell D, Blair I
Meat Sci
. 2011 Nov;
65(4):1201-9.
PMID: 22063762
In the absence of reliable live animal tests for the presence of BSE in cattle, a number of measures have been applied to exclude specified risk materials (SRM) from the...
4.
Redmond G, McGeehin B, Sheridan J, Butler F
Meat Sci
. 2011 Nov;
59(3):293-301.
PMID: 22062784
The effect of ultra-rapid chilling (-20°C) on the proteolytic degradation of myofibrillar proteins during ageing, by the calpain/calpastatin system in lamb was investigated. Carcasses (36) were ultra-rapidly chilled (-20°C for...
5.
McGeehin B, Sheridan J, Butler F
Meat Sci
. 2011 Nov;
58(1):79-84.
PMID: 22061923
Early postmortem pH has been linked to meat tenderness, especially in electrical stimulation and/or rapid chilling applications. In order to evaluate factors that affect pH, a trial was carried out...
6.
McEvoy J, Moriarty E, Duffy G, Sheridan J, Blair I, McDowell D
Meat Sci
. 2011 Nov;
67(4):559-64.
PMID: 22061804
Lean and fat beef trimmings (25 cm(-2)) were inoculated with approximately 250,000 Cryptosporidium parvum oocysts, placed in commercial packages (28 kg boxes) and subjected to normal commercial processes i.e. blast...
7.
Sheridan J, Doherty A, Allen P, McDowell D, Blair I, Harrington D
Meat Sci
. 2011 Nov;
45(1):107-17.
PMID: 22061142
Lamb primals (shoulders) were vacuum packaged or packaged in modified atmospheres containing 80% O(2)/20% CO(2), 50% CO(2)/50% N(2) or 100% CO(2), and stored at 5 or 0 °C. They were...
8.
Doherty A, Sheridan J, Allen P, McDowell D, Blair I
Meat Sci
. 2011 Nov;
42(3):315-24.
PMID: 22060778
Lamb primals (shoulders) were packaged under vacuum, 80% O(2)/20% CO(2), 50% CO(2)/50% N(2) or 100% CO(2) and stored at 5 or 0 °C. Pack contents were examined at 7 day...
9.
Sheridan J, McDowell D
Meat Sci
. 2011 Nov;
49S1:S151-67.
PMID: 22060707
Recent times have seen the emergence of a number of new or emerging pathogens. Research is needed to establish the mechanisms underlying their emergence in foods, and their interactions with...
10.
Sheridan J, Lynch B, Harrington D
Meat Sci
. 2011 Nov;
32(2):185-94.
PMID: 22059751
A series of experiments was carried out to determine the effect of boning and trimming on the bacteriology of a number of beef cuts. At the same time the plant...