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P.A. Morrissey

National University of Ireland

24

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1791

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Composition, sensory and shelf life stability analyses of Longissimus dorsi muscle from steers reared under organic and conventional production systems.

2006 Meat Science
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Modification of lipid composition and oxidation in porcine muscle and muscle microsomes as affected by dietary supplementation of n-3 with either n-9 or n-6 fatty acids and α-tocopheryl acetate

2004 Animal Feed Science and Technology
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Sensory Characteristics and Consumer Preference for Cooked Chicken Breasts from Organic, Corn-fed, Free-range and Conventionally Reared Animals

2003 International Journal of Poultry Science
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Lipid Oxidation in Muscle Foods

2002
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Antioxidative effect of dietary tea catechins on lipid oxidation of long-term frozen stored chicken meat

2001 Meat Science
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Anti‐oxidant activity of added tea catechins on lipid oxidation of raw minced red meat, poultry and fish muscle

2001 International Journal of Food Science and Technology
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Effects of dietary vegetable oil inclusion and composition on the susceptibility of pig meat to oxidation

2001 Animal Science
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Effect of dietary oils and alpha-tocopheryl acetate supplementation on lipid (TBARS) and cholesterol oxidation in cooked pork.

2001 Journal of Animal Science
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Improvement of oxidative stability of beef and lamb with vitamin E.

2000
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Dietary tea catechins and iron-induced lipid oxidation in chicken meat, liver and heart

2000 Meat Science
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Citations (88)