Related Publications

HACCP

Bolton, D. J., Oser, A. H., Cocoma, G. J., Palumbo, S. A. and Miller, A, J. 1999. Integrating HACCP and TQM reduces pork carcass contamination. Food Technology, 35, (4): 40 – 43.

Bolton, D.J., Shew-Ling, Y, Laubach, C., Kline, P., Oser, A., Palumbo, S. A. 1999. Effect of dehairing operations on microbiological quality of swine carcasses. Journal of Food Protection, 64, (12), 1478 – 1481.

D. J. Bolton, R. A. Pearce, J. J. Sheridan, D. A. McDowell, I. S. Blair and D. Harrington. 2002. Washing and chilling as critical control points in pork slaughter Hazard Analysis and Critical Control Point (HACCP). Journal of Applied Microbiology, 92, 893-902.

Declan J. Bolton, 2003. The EC Decision of the 8^th June 2001 (EC/471/2001): excision versus swabbing. Food Control, 14, 207 – 209.

D. J. Bolton, R. A. Pearce, J. J. Sheridan, D. A. McDowell, I. S. Blair and D. Harrington. 2003. Decontamination of pork carcasses during scalding and the prevention of Salmonella cross-contamination. Journal of Applied Microbiology 94, 1036 – 1042.

R. A. Pearce, D. J. Bolton, J. J. Sheridan, D. A. McDowell and I. S. Blair. 2002. Distribution and prevalence of airborne microorganisms in a commercial pork slaughter plant during a days, production. Journal of Applied Microbiology (submitted)

R. A. Pearce, D. J. Bolton, J. J. Sheridan, D. A. McDowell, I. S. Blair and D. Harrington. 2003. Baseline studies to determine the critical control points in pork slaughter HACCP. International Journal of Food Microbiology (accepted for publication).

R. A. Pearce, D. J. Bolton, J. J. Sheridan, D. A. McDowell and I. S. Blair 2003. Distribution and prevalence of airborne microorganisms in a commercial pork slaughter plant during a day’s production. Journal of Applied Microbiology (submitted).

Bolton, D. J. and Sheridan, J. J. (2001) HACCP for Irish pork slaughter. The National Food Centre ISBN 1 84170 2056.

Bolton, D. J., Pearce, R. and Sheridan, J. J. (2002) Risk based determination of critical control points for pork slaughter. The National Food Centre ISBN 1 84170 289 7.

Bolton, D. J. and Sheridan J. J. (2002) HACCP for Irish beef, pork and lamb slaughter. The National Food Centre ISBN 1 84170 275 7.

Bolton, D. J. and Sheridan J. J. (2002) Hazard Analysis and Critical Control Point (HACCP) for Irish beef, pork and lamb slaughter – achieving compliance with the European Commission decision 2001/471/EC. Farm and Food, Summer 2002, 11-16.

Bolton, D. J., Doherty, A. M. and Sheridan, J. J. 2001. Beef HACCP: Intervention and non-intervention systems. International Journal of Food Microbiology, 66, 119 – 129.

Declan J. Bolton, 2003. The EC Decision of the 8^th June 2001 (EC/471/2001): excision versus swabbing. Food Control, 14, 207 – 209.

Bolton, D. J., Sheridan, J. J. and Doherty, A. M. 2000. HACCPfor Irish beef slaughter. The National Food Centre, Dublin 15; 58pp. ISBN 1841701211.

Bolton, D. J. and Sheridan, J. J. (2002) HACCPfor Irish beef slaughter (Second Edition). The National Food Centre. ISBN 184170 293 5.

Bolton, D. J. and Sheridan J. J. (2002) HACCP for Irish beef, pork and lamb slaughter. The National Food Centre ISBN 1 84170 275 7.

Bolton, D. J. and Sheridan J. J. (2002) Hazard Analysis and Critical Control Point (HACCP) for Irish beef, pork and lamb slaughter – achieving compliance with the European Commission decision 2001/471/EC. Farm and Food, Summer 2002, 11-16.

Whyte, P., Bolton, D., O’ Mahony, M. and Collins, D. (2002) Development and Application of Hazard Analysis Critical Control Point (HACCP) Systems in Commercial Broiler Production and Slaughter. University College Dublin ISBN 1 90227 762 7

Control Technologies

D. J. Bolton, T. Catarame, C. Byrne, J. J. Sheridan, D. A. McDowell and I. S. Blair. 2002. The ineffectiveness of organic acids, freezing and pulsed electric fields to control Escherichia coli O157:H7 in beef burgers. Letters in Applied Microbiology, 34, 139-143.

Detection

Duffy, G. (2001). Use of molecular technology in the detection and characterisation of food borne pathogens. Farm and Food, Spring issue 26-29.

Duffy, Geraldine, Cloak, O.M., Sheridan J.J., Blair, I.S. and McDowell

D.A.(1999). The development of a combined surface adhesion and polymerase chain reaction (PCR) technique for the rapid detection of Listeria monocytogenes in meat and poultry. Int. J. Food Microbiol. 49:151-159.

Cloak, O.M., Duffy, G., Sheridan, J.J., Blair, I.S. and McDowell, D.A. (2001). Incidence of Campylobacter in Irish retail meats and a surface adhesion-PCR method for the its detection from food. Food Microbiol. 18: 287-298.

Duffy, Geraldine and Sheridan, J.J. (1998).Viability staining in a direct count rapid method for the determination of total viable counts on processed meats. J. Microbiol. Methods 31, 167-174.

Chemical Contaminants

A. Conneely, A. Nugent, M. OKeeffe, Use of solid phase extraction for the isolation and clean-up of a derivatised furazolidone metabolite from animal tissues Analyst, 2002, 705-709.

A.Conneely, A. Nugent, M. O’Keeffe, P.P.J. Mulder, J.A. van Rhijn, L. Kovacsics, A. Fodor, R.J. McCracken and D.G. Kennedy, Isolation of bound residues of nitrofuran drugs from tissue by solid-phase extraction with determination by liquid chromatography with UV and tandem mass spectrometric detection Anal. Chim. Acta. 2003, 483, 91-98.

E. Moran, M. O’Keeffe, R. O’Connor, Larkin, A.M., P. Murphy and M. Clynes, Methods for generation of monoclonal antibodies to the very small drug hapten,5-benzimidazolecarboxylic acid J. Immunol. Meth. 271 (2002) 65.

M. Danaher, M. O’Keeffe, J.D. Glennon and L. Howells, Development and optimisation of an improved derivatisation procedure for the determination of avermectins and milbemycins in bovine liver. Analyst, 2001, 126, 576-580.

M. Danaher, M. O’Keeffe and J.D. Glennon, Development and optimisation of a method for the extraction of benzimidazoles from animal liver using supercritical carbon dioxide. Anal. Chim. Acta., 2003, 483, 313-324.

M. Danaher, M. O’Keeffe, and J.D. Glennon, Extraction and isolation of avermectins and milbemycins from liver samples using unmodified supercritical CO₂ with in-line trapping on basic alumina. J. Chromatogr. B Biomed. Sci. Appl., 2001, 761, 115-123.

E. Horne, T. Coyle, M. O'Keeffe, M. Alvinerie, P. Galtier, D.L. Brandon, Release of Protein-Bound Residues of Thiabendazole from Liver J. Agric. Food Chem. 2003 (In Press).

M. Danaher, M. O’Keeffe, and J.D. Glennon, Validation and robustness testing of a HPLC method for the determination of avermectins and moxidectin in animal liver samples using an alumina column clean-up. Analyst, 2000, 125, 1741-1744.

M.O’Keeffe, A review of Coccidiostat residues in poultry. Food Safety Promotion Board, Cork, 2003, 38pp

Antibiotic Resistance

Duffy, G., Cloak, O.M., Sheridan, J.J. Blair, I.S. and McDowell, D.A.(1999). The incidence and antibiotic resistance profile of Salmonella spp. on Irish retail meat poultry products. Food Microbiol. 16: 623-631

Walsh, D., Duffy, G. Sheridan, J.J. And Blair, I.S. and McDowell, D.A. (2001). Antibiotic resistance among Listeria, including Listeria monocytogenes in retail foods. J. Applied Microbiology, 90: 517-522

Walsh, D., Duffy, G., Sheridan, J.J., Blair, I.S. McDowell, D.A. and Harrington, D. (2001). Thermal resistance of wild type and antibiotic resistant Listeria monocytogenes in meat and potato substrates. J. Applied Micro. 90: 4 555-560

Yersinia enterocolitica

Bolton, D. J., McMahon, C. M., Doherty, A. M., Sheridan, J. J., McDowell, D. A., Blair, I. S. and Harrington, D. 2000. Thermal inactivation of Listeria monocytogenes and Yersinia enterocolitica in minced beef under laboratory conditions and in sous vide prepared minced and solid beef cooked in a commercial retort. Journal of Applied Microbiology, 88, 626-632.

Bolton, D., McMahon, C., Byrne, C. and Sheridan, J. J. 1998. The microbiological safety and quality of foods processed by the ‘sous vide’system as a method of commercial catering. The National Food Centre, Dublin 15; 13pp. ISBN 190113841

On-Farm Factors

Noci, F, Moloney, A. P., French, P. and Monahan, F.J.(2003). Influence of duration of grazing on the fatty acid profile of M.longissimus dorsi from beef heifers. Proceedings of the Winter meeting of the British Society of Animal Science, 23.

Moloney, A.P, Noci, F., Murray, B. and Troy, D.J.(2003). Colour and sensory characteristics of grass-fed beef: Effect of duration of grazing prior to slaughter. Proceedings of the 54^th Annual Meeting of the European Association of Animal Production,117.

Noci, F, Moloney, A. P. and Monahan, F.J.(2003). The effect of consumption of fishoil and wilted or unwilted silage on the fatty acid profile of bovine muscle. Proceedings of the 33^nd Annual Food Science and Technology Conference, 34.

Noci, F, Moloney, A. P., French, P. and Monahan, F.J.(2003). Influence of duration of grazing on the fatty acid profile of muscle from beef heifers. Irish Journal of Agricultural and Food Research, 42: 141.

Noci, F, Moloney, A. P. and Monahan, F.J. (2004). The effects of fish oil inclusion in the concentrate and method of silage preservation on fatty acid composition of muscle from steers. Proceedings of the Winter meeting of the British Society of Animal Science (in press).

Noci, F, Moloney, A. P. and Monahan, F.J. (2004). The effect of consumption of fishoil and wilted or unwilted silage on the fatty acid profile of bovine muscle. Irish Journal of Agricultural and Food Research, 43: (in press).

Noci, F, French, P., Monahan, F.J. and Moloney, A. P.(2003). Fatty acid composition of muscle from grazing heifers supplemented with plant oil-enriched concentrates Proceedings of the Agricultural Research Forum. Tullamore, 42

Biotechnology

Mullen, A.M. and Troy, D.J. (2001) The application of biotechnology to the prediction, enhancement and control of meat quality. Farm and Food, Spring 2001, 4-9

Costello, S., O'Doherty, E., Sweeney, T. and Mullen, A.M. (2002). Comparison of methods for the isolation of DNA in bovine muscle. In: 32nd Annual Food Science and Technology Research Conference, University College Cork, 12-Sep-2002.

O’Doherty, E., Pannier, L., Troy, D.J. & Mullen, A.M. (2003) Analysis of the relationship between DNA polymorphisms in the Calpain II gene and beef tenderness. In: 33^rd Annual Food Science and Technology Research Conference, University College Cork, 12-Sep-2003

Costello, S., O’Doherty, E, Troy, D.J., Sweeney, T, Ernst, C.& Mullen, A.M. (2003)The Relationship between Calpain I Restriction Fragment Length Polymorphisms and Warner-Bratzler Shear Values in Beef. In: 33^rd Annual Food Science and Technology Research Conference, University College Cork, 12-Sep-2003

O’Doherty E., Troy, D.J. and Mullen, A.M. (2003) Analysis of the bovine transcriptome to characterise the molecular basis of meat quality.In:Functional Genomics - from the bench to bioinformatics ESF-JSPS Frontier Science Meeting for Young Researchers, Spain, 25-31 October

Fresh Meat

O` Sullivan, A., White, A., O` Neill, E.E. and Troy, D.J. (2002). “ Effect of combination of hot boning, electrical stimulation and chilling rate on beef tenderness” In: Proceedings of the 48^th International Congress of Meat Science and Technology, Rome, Italy Aug., 2002

White A., O’Sullivan A., Troy, D.J., O’Neill E.E. (2003) Effect of electrical stimulation and temperature on hotboned beef muscles. Irish Journal of Agricultural and Food Research. 42, 1,142. (abstract, In press).

O’ Sullivan, A., Korzeniowska, M., White, A., Troy, D.J. (2003).

Using a novel intervention technique to reduce variability and improve tenderness of beef longissimus dorsi. In: Proceedings of the 49^th International Congress of Meat Science and Technology, Campinas, Brazil, (pp 513).

Korzeniowska, M., O` Sullivan, A. and Troy, D.J. (2003).

The effect of electrical stimulation and a novel wrapping technique on the tenderness of fast chilled hot boned bovine M. longissimus dorsi. In: Proceedings of the 33^rd Annual Food Science and Technology Research Conference, Cork, (pp91).

Hickey, J.C., Hughes, M.C., O` Sullivan, A., Troy, D.J. and O` Neill, E.E.

Effects of electrical stimulation and chilling rate on postmortem biochemical reactions in bovine M. longissimus dorsi and M. semimembranosus muscles. In: Proceedings of the 33^rd Annual Food Science and Technology Research Conference, Cork, (pp98).

White A., O’Sullivan A., Troy, D.J., O’Neill E.E. (2003). Manipulation of pre-rigor glycolytic pathways to produce consistent beef tenderness. In: Proceedings of 33^rd Annual Food Science and Technology Research Conference, (pp35).

Meat Products

Kenny, T., Lennon, A. and Ward,P.,Adding value to beef forequarter muscles, Relay Workshop, Teagasc, The National Food Centre, 20 February 2003.

Boles, J.A. and Swan, J.E. (1997). Effects of brine ingredients and temperature on cook yields and tenderness of pre-rigor processed roast beef. Meat Science 45, 87-97.

Henrickson, R.L. (1982). Hot processing in the United States. Proceedings: International Symposium on Meat Science and Technology. National Livestock and Meat Board, Chicago. 169.

Kudryashov, L.S. and Limonov, G.E. (2000). Technology of curing and fumeless smoking of chicken carcasses under conditions of hydro-pulsed effects. Proceedings: 46^th International Congesss of Meat Science and Technology, Brazil, 3.I-21 258-259.

Lawlis, T.L., Plimptom, R.F., Ockerman, H.W. and Parrett, N.A. (1992). Electrical stimulation and tumbling affect pre-rigor cured, sectioned and formed ham roasts. Journal of Food Science 57, 564-568.

Packaging

Beggan, M., Allen, P. and Butler, F. (2001). Very low oxygen MAP packaging for retail beef cuts. Proceedings 46^th ICOMST, Kracow, Poland.

Beggan, M., Allen, P. and Butler, F. (2002). The effect of different oxygen concentrations on the blooming ability of M. longissimus dorsi steaks. 31^st UCC Food Science Conference.

Beggan, M., Allen, P. and Butler, F. (2002). The effect of different oxygen concentrations on the blooming ability of M. longissimus dorsi steaks. Proceedings 48^th ICOMST. Rome, 25-30 August, Vol.2, pp 460-461.

Beggan, M., Allen, P. and Butler, F (2003). Effect of different oxygen concentrations on the blooming ability of M. longissimus dorsi beef steaks. Irish Journal of Agricultural & Food Research, Vol 42, No 1.

Beggan, M., Allen, P. and Butler, F (2002). Shelf life extension of retail beef cuts stored in a low oxygen environment. Irish Journal of Agricultural & Food Research, Vol 41, No 1.

Beggan, M., Allen, P. and Butler, F (2001). Shelf life extension of retail beef cuts stored in a low oxygen environment. 31^st Annual Food Science and Technology Research Conference, UCC, Cork.

Brandon, K., Allen, P. & Butler F (2003). The effect of initial oxygen concentration on the rate of absorption of oxygen scavengers. Irish Journal of Agricultural & Food Research. Vol 42, 1.

Brandon, K., Allen, P. & Butler F (2002). Effect of initial oxygen concentration on the rate of absorption of oxygen scavengers. 32nd Annual Food Science and Technology Conference, UCC, Cork.

Brandon, K., Allen, P. & Butler F. (2003). The rate of oxygen absorption of four commercially available oxygen scavengers at refrigeration temperatures. In Proceedings 49^th ICOMST, Brazil.

Beggan, M., Allen, P. and Butler, F (2003). Investigation into the use of a micro-perforated film in a low oxygen mother pack storage system for beef cuts. In 33^nd Annual Food Science and Technology Research Conference.

Beggan, M., Allen, P. and Butler, F (2003). Investigation into the use of a micro-perforated film in a low oxygen mother pack storage system for beef cuts. In Proceedings 49^th ICOMST, Brazil.

Consumer Attitudes

Cowan C, Cronin, T and Gannon M 2001. Market for convenience foods and consumer attitudes to convenience foods”. In: The food consumer in the early 21 st. century, 71 Th. EAAE Seminar, Spain.

Cowan, C.A., Ryan, I., O'Sullivan, C. and Mc Carthy, M. 2001. Food Related Lifestyle segments identified in the Irish market. In: In: Food Related Lifestyle Industry Workshop, The National Food Centre, 15-Nov-2001

O'Sullivan, C. and Cowan, C.A. (2001). Industry survey results. In: Food Related Lifestyle Industry Workshop, The National Food Centre, 15-Nov-2001

Cowan, C.A., Ryan, I., O'Sullivan, C. and McCarthy, M. 2001. Foods Lifestyles in Ireland - 2001. In: Irish Food - Meeting Retailer and Consumer Needs - Relay Workshop No 1, Dublin, 12-Dec-2001

Cowan, C.A., O'Sullivan, C., Ryan, I., and McCarthy, M. 2002. The degree to which the FRL consumer segments are convenience oriented. In: Food Choice, Wageningen, Netherlands, 03-Jul-2002, 15

O'Sullivan, C. and Cowan, C.A. 2002. The role of consumer research for companies manufacturing convenience foods in Ireland. In: Agricultural Research Forum, Tullamore, 12-Mar-2002, 3

O'Sullivan, C. and Cowan, C.A. 2002. Segmenting Irish food consumers using the Food Related Lifestyle Instrument. Teagasc

Ryan, I. 2002. Segmenting Irish food Consumers using the Food Related Lifestyle Instrument, with Particular Reference to Convenience Foods. M.Sc Thesis, UCC, Cork

Practical/popular publications

A coloured explanatory leaflet is available on request.

A poster with key results to date is also available.

Food Chain/Distribution

Henchion, M., 2003, “Food SMEs in Ireland: realising their potential”, presidential address to the Agricultural Economics Society of Ireland, 31^st January 2003, Teagasc, Dublin 4.

Henchion, M, B. McIntyre and P. Commins, 2002, Forecasting the supply chain environment for food SMEs in Ireland: a Delphi approach, Proceedings of the Fifth International Conference on Chain and Network Management in Agribusiness and the Food Industry, Paradoxes in Food Chains and Networks, J. H. Trienekens and S.W.F. Omta (eds.), Noodwijk, 6-8 June, pp753-767.

Henchion, M., B. McIntyre, D. Meredith and P. Commins, 2002, Supply chain analysis: the SME producers’ perspective-Ireland, Report 4 for the EU 5^th Framework, Brussels.

Henchion, M., B. McIntyre, J. Ryan and P. O’Reilly, 2002, Supply chain analysis: the intermediary chain members perspective-Ireland, Report 5 for the EU 5^th Framework, Brussels.

Henchion, M. and B. McIntyre, 2001, Changes in the supply chain environment and its impact on SMEs: an IT focus, paper presented at the 5^th Conference of the Irish Society for Information Technology in Agriculture, Dublin.

Henchion, M., B. McIntyre and P. Commins, 2001, Review of the study regions and their food production and marketing systems with respect to SMEs: Ireland, Report 3 for the EU 5^th Framework, Brussels.

Henchion, M., B. McIntyre and P. Commins, 2001, Review and forecast of the supply chain environment within the context of Food SMEs: Ireland, Report 2 for the EU 5^th Framework, Brussels.

Henchion, M. and B. McIntyre, 2001, The future supply chain environment for food SMEs: opportunity or threat, Farm and Food, 11 (2), Autumm 2001, pp. 6-7.

Leat, P. M. K., Henchion, M, J. Brannigan and B. McIntyre, 2002, The future supply chain environment and its implications for food SMEs in selected lagging rural regions of Europe, Proceedings of the Fifth International Conference on Chain and Network Management in Agribusiness and the Food Industry, Paradoxes in Food Chains and Networks, J. H. Trienekens, S.W.F. Omta (eds.), Noodwijk, 6-8 June, pp780-791.

Food Quality & Safety

Mahon, D., C. Cowan and M. Henchion, 2002, ‘Irish consumers’ consumption and handling practices of mince beef and beef burgers’,The National Food Centre, Dublin 15. ( report available on request )

Meally, A., Bolton, D., and Cowan, C. 2002. Food safety and bacterial pathogens: Why you should eat at home! In: 32^nd Annual Food Science and Technology Conference, University College Cork, 12-sep2002, p.52.

Animal Welfare

Cowan, C. Meehan, H and Winkless, B. 1998. Ireland - Consumer perceptions of animal welfare Literature review and policy aspects. Report for EU FAIR-CT- 3678, November.

Meehan, H., Cowan, C. and McIntyre, B. 2000. Consumer values and animal welfare – The Irish Interviews Report. The National Food Centre, Teagasc. EU Project CT 98-3678.

Cowan, C. Meehan, H., and McIntyre, B. 2000. Developments in animal welfare: Consumer concerns, Meat Week 2000 – International updates in Meat Science and Technology, at Teagasc, The National Food Centre, 17-20 October, 2000.

Meehan, H and Cowan, C. 2001. Pig welfare - what the consumer wants. In: Pig farmers’ conferences. Teagasc, 9-24.

Meehan, H, Cowan, C. and Mc Intyre, B. 2001. Ireland – Consumer perceptions of animal welfare. Consumer survey. Report for EU FAIR-CT- 3678, March.

Meehan, H, and Cowan, C. 2001. Ireland – Consumer perceptions of animal welfare. Strategies report. Report for EU FAIR-CT- 3678, September.

Meehan, H. and Cowan, C.A. 2002. Animal welfare: a qualitative analysis of Irish consumer concerns. In: Irish Academy of Management Conference, Waterford Institute of Technology, Waterford, 05-Sep-2002, 9

Meehan, H. and Cowan, C.A. 2002. Animal welfare: concerns of young, higher social class Irish consumers. In: Agricultural Research Forum 2002, Tullamore, 12-Mar-2002, 3.

Meehan, H. and Cowan, C.A. 2002. Pig welfare - what the consumer wants. In: Pig farmers’ conferences. Teagasc, Ireland, 15-Oct-20, 17, 13

Joint authorship with other partners

Potential Implications of Animal Welfare Concerns and Public Policies in Industrialised Countries for International Trade.2000. International Agricultural Trade Research Consortium: Global Food Trade and Consumer Demand for Quality, Montreal, 26-27 June 2000.

European Consumer Concerns about Farm Animal Welfare. 2000Millennial Stews: Food and Food Systems in the Global City, New York University, 1 – 4 June, 2000.

The Impact of European Consumer Demand for ‘Animal-Friendly’ Products. 2000. World Congress of the International Rural Sociological Association, Rio de Janeiro 30 July – 5 August, 2000.

Catering

O’Connell, S. 2002, “Opportunities for small food manufacturers in the Irish foodservice sector”, paper presented at the Annual Conference of the Irish Academy of Management, 5^th-6^th September 2002, Waterford.

O’Connell, S. 2003, “Customer service and supplier requirements in the Irish foodservice sector: opportunities for small food manufacturers”, paper presented at the Annual Young Researchers’ Workshop of the Agricultural Economics Society of Ireland, 25^th April 2003, Galway.

Organics

Meehan, H., Henchion, M., Connolly, L., Cowan, C.A. and Guerin, P. 2001. A review of the Irish market for organic and in-conversion organic products. EU report

Howlett, B., Connolly, W., Cowan, C.A., Meehan, H. and Nielsen, R. 2002. Farm Case Study Report. EU Commission QLK5-2000-01112 31

Biotechnology

Morris, S, Cowan, C.A. and Adley, C 2001. Irish public perceptions and attitudes to modern biotechnology. In: Food safety, food quality and food ethics, Florence, Third Congress of the European Society for Agricultural and Food Ethics. October.

Innovation

Mahon, D., and E. Pitts , 2002, Geographic, Demographic and Economic Review of the Study Regions in Ireland, Report 1 for the EU 5^th Framework, Brussels.

Mahon, D., and E. Pitts, 2003, An Analysis of the Internal and External Factors Relating to Innovation in Small Food Firms, Report 2 for the EU 5^th Framework, Brussels

Mahon, D., and E. Pitts, 2003, Innovation in Small and Very Small Food Processing Enterprises: A comparison between two regions in Ireland, the Border Region and the Southwest Region, Report 3 for the EU 5^th Framework, Brussels

Freeze Chilling

Redmond, G.A. and Gormley, T.R. (2003). Freeze-chilling of ready-meals. Food Engineering and Ingredients, 28 (2), 36-39.

Redmond, G.A., Gormley, T.R. and Butler, F. (2003). The effect of short- and long-term freeze-chilling on the quality of mashed potato. Innovative Food Science and Emerging Technologies, 4, 85-87.

Fagan, J.D. and Gormley, T.R. (2003). Freeze-chilling and gas flushing extends the shelf life of raw fish fillets. The Irish Skipper, No. 467, 19.

Gormley, T.R., Redmond, G.A. and Fagan, J.D. (2003). Freeze-chill applications in the food industry. New Food, Issue 2, 65-67.

Bakery Products

Functional Foods

New Fish Species

Fagan, J.D. and Gormley, T.R. (2003). Sous vide processing of fish and sauce portions. Proceedings of 33^rd Annual Food Science and Technology Conference, NUI Cork (UCC), In press.

Brennan, M. H. and Gormley, T. R. (1999). The quality of underutilised deep-water fish species. End of Project Report, ISBN-1-84170-149-1, Teagasc, 22 pages.

Sous vide cooking of ready-meals

Tansey, F.S., Gormley, T.R., Bourke, P., O’Beirne, D and Oliveira, J.C. (2003). Texture, quality and safety of sous vide frozen foods. In: Culinary Arts and Sciences IV: Global and National Perspectives. (Eds: Edwards, J.S.A and Gustafsson, I-B). ISBN-1-85899-139-0. Bournemouth University, UK, 199-207.

Gormley, T.R., Duelk, C. and Tansey, F.S. (2003). Sous vide/freezing of cod and salmon portions. Proceedings of the Transalantic Fisheries Technology Conference (TAFT). The Icelandic Fisheries Laboratories, Reykjavik, Iceland, 66-67.

Food Authenticity