Food Processing

Meats and Other Foods

2008

5043	Overview of Seafood Research at Ashtown Food Research Centre (1990 - 2007)

2007

5043	A Risk Assessment and Hazard Analysis and Critical Control Point (HACCP) Study for the Irish Catering Industry
5047	The Development and/or Validation of Novel Intervention Technologies to Assure Meat Food Safety
5048	Surface decontamination of meat using thermal processes
5184	Recovery and identification of emerging Campylobacteraceae from food

2006

4848	Nitrofurans: Measuring Tissue-Bound Residues in Meat
4892	A study on the use of chilling as a critical control point in a beef HACCP plan
5097	Adding Value To Under utilised Fish Species
4907	Food Authentication using Infrared Spectroscopic Methods

2005

4873	Supply Chains Linking Food SMEs in Lagging Rural Regions in Ireland
4854	The market potential for in-conversion organic products in Ireland
5265	Status Report on Acrylamide in Potato Products
5036	Antibiotic Resistance in Foodborne Pathogens
4914	Development of Organic Breads and Confectionery
5035	A Quantitative Risk Assessment of E.coli 0157:H7 in Irish Minced Beef
5042	Second Generation GM Foods: Perspectives on Likely Future Acceptance by Irish Consumers
4846	Innovation in Small Food Processing Enterprises and Dynamics of Local Development
4875	Developing Sous Vide/Freezing Systems for Ready-Meal omponents
5026	Irish Domestic Food Safety Knowledge, Practice and Microbiology with Particular Emphasis on Staphylococcus aureus
5093	An Assessment of the Irish Speciality Food Enterprises’ use of the Internet as a Marketing Tool

2004

4881	Improving the Quality of Gluten-Free Products (March)
4885	Freeze-Chilling of Ready-to-eat Meal Components (March)
4883	Opportunities in the Irish Foodservice Sector for Small Manufacturers (September)
4957	Nutritional Enhancement of Meat Products with Dietary Fibres (February)

2003

4723	A Study of Cryptosporidium Parvum in Beef (July)
5034	A Nationwide Surveillance Study on E.coli 0157:H7 and Enterobacteriaceae in Irish Minced Beef Products (April)
5017	Freeze-Chilling and Gas Flushing of Raw Fish Fillets (April)
4964	Technologies for Detecting PSE in Pork (February)

2002

4691	Managing New Food Product Development (October)
4607	Factors shaping expenditure on meat and prepared meals (February)
4667	Risk-based determination of critical control points for pork slaughter (May)
4533	Spread of brain and spinal cord material during beef slaughter (April)
4613	The market for organic liquid milk in Ireland (January)
4543	Food choice and consumer concerns about animal welfare in Ireland (April)
4671	Managing new food product development (October)
4555	Rapid cooling of cooked meat joints (February)
4869	HACCP for Irish beef, pork and lamb slaughter (February)
4545	A European Study On Animal Food & Biomedical Aspects Of E.Coli 0157:H7 (February)
5376	Factors shaping expenditure on meat and prepared meals (February)

2001

4054	Measuring the lean content of carcasses using TOBEC (May)
4639	The market for speciality foods in Ireland (May)
4575	Development of value-added beef products (May)
4331	Food Market studies in: meat packaging; nutritional meat products; speciality cheeses; extruded meats (May)
4333	The competitiveness of the Irish food processing industry (July)
4604	Functional ingredients as fat replacers in cakes and pastries (May)
4659	Mechanical Grading of beef carcasses (October)
4548	Food Residue Database (November)
4531	High pressure technology in the manufacture of minimally-processed meat products (July)
4550	Commercial systems for Ultra-rapid chilling of lamb (August)
4521	Regional Images and the Promotion of Quality Food Products (February)
4606	Irish Retail Grocery Buyers: Evaluation of Products and Suppliers (February)
4578	Control of Escherichia coli 0157:H7 in Beefburgers. (April)
4549	Routine Diagnostic Tests For Food-Borne Pathogens (January)
4893	The Market For Speciality Foods In Ireland (May)
4894	Development of value-added beef products (May)
4895	Food Market Studies (May)
4896	Measuring the lean content of Carcasses using TOBEC (May)
4984	The Competitiveness Of The Irish Food Processing Industry (July)
4191	Very fast chilling in beef (July)
4986	Irish consumers' willingness to pay for safe beef (July)
4390	Producing food ingredients by extrusion cooking (April)
4033	Methods for antibiotic residues in food (April)
4404	Reducing the incidence of boar taint in Irish pigs (April)
4532	Using ultrasound to measure beef tenderness and fat content (April)

2000

4387	Consumer Attributes of Farmhouse Cheese and Honey (December)
4391	Predicting the Eating Quality of Meat (December)
4393	A Test Bacterial Decontamination System for Meat Products (December)
4556	Texture of Fruit and Vegetable Components of Ready Meals (December)
4577	Contamination of Beef Carcasses during Hide Removal and use of a Test Bacterial Decontamination System on Beef Hide (December)
4392	The survival Of Added Escherichia coli O157:H7 In Natural Mineral Water And Its Products And The Development Of A Rapid Method For Enumeration Of The Heterotrophic Bacteria In Natural Mineral Water. (December)
4557	Upgrading The Cold Chain For Consumer Food Products (December)

1999

3916	Enhancing the tenderness of beef (February)
4033	Methods for veterinary drug residue analysis in food (February)
4036	Protein-bound veterinary drug residues in food (March)
4038	New technologies in the manufacture of low fat meat products (February)
4055	Development of a novel bulk packaging system for retail cuts of meat (March)
4068	Wheat flour properties and end product quality (January)
4190	Biochemical and physical indicators of beef quality (March)
4191	The ultra-rapid chilling of lamb carcasses (January)
4199	Up-grading of low value meats and by-products for use in consumer foods (February)
4203	Escherichia coli 0157:H7: implications for HACCP on the farm and in the abattoir (January)
4205	Development of HACCP analysis systems for beef slaughter (January)
4249	Supercritical fluid extraction of veterinary drug residues from meat (October)
4332	Increasing the logistics efficiency of fresh food exports (October)
4360	Consumer perceptions of meat quality (October)
4368	Development of a critical control step for E.coli 0157:H7 in pepperoni (October)
4395	Near infra-red spectroscopy in the food industry: a tool for quality management (March)
4560	The Quality of Under-utilised Deep-water Fish Species (September)

1998

4031	The microbiological safety and quality of foods processed by the Sous Vide system as a method of commercial catering (August)
4195	Relating starch properties to boiled potato texture (August)
4196	Extending the Shelf Life of Fresh Sliced Mushrooms (March)
4204	Control and detection of food-borne pathogens (August)

Dairy Foods

2002

4448	Ingredient Dehydration of Fermented and Flavour-Sensitive Products
4535	Novel and Speciality Cheeses - Broadening the national industrial cheese base
4547	Enterococci in Food
4591	On-line Sensor Control for Milk Powder and Cheese Manufacture
4771	Model System for the Production of Enzyme Modified Cheese (EMC) Flavours

2001

4448	Dehydration of fermented and flavour-sensitive products (August 2001)
4397	Stimulation of Propionic Acid Bacteria by Lactic Acid Bacteria in Cheese Manufacture
4517	B-Lactoglobulin: A Whey Protein Fraction with Enhanced Functionality
4518	Dairy Ingredients for the Baking Industry
4519	Dairy Ingredients for Chocolate and Confectionery
4520	Novel Milk Protein Ingredients
4527	Application of Probiotic Bacteria to Functional Foods
4537	Biochemical and Functional Relationships in Cheese
4538/ 4539	Role of Lactobacilli in Flavour Development of Cheddar Cheese (May)
4541	Assessment and control of foodborne pathogens in Ireland (May)
4542	Control of cheese microflora using bacteriocins (August)
4544	Phage resistant starter cultures for Cheddar and Mozzarella cheeses (May)

2000

4257	CLA A health-promoting component of animal and milk fat (September)
4266	New probiotic cheddar cheese (September)
4337	Key flavour compounds of Cheddar cheese (September)
4338/ 4540	Enzyme modified cheese flavour ingredients (September)
4339/ 4403	High pressure processing of dairy foods (September)
4340	Fish oil powder ingredient (October)
4374	Use of novel dairy ingredients in processed meats (October)
4615	Improving the quality of yogurt (September)
4552	The heat stability of dairy ingredients (October)

1999

3989	Improved food safety through sterility of air in food processing and packaging (June)
3990	The use of cold setting whey proteins to enhance the gelation properties of foods (June)
4206	Development of phage resistant starter strains (February)
4210	Pizza cheese quality: effects of processing and ripening (February)
4216	Advances in the use of milk protein fractions (February)
4226	The use of on-line sensors in food processing (February)
4245	Genetic variants of milk proteins (July)
4246	Pizza cheese quality: effects of seasonal variation in milk quality (February)
4265	Improving the quality of quarg (February)
4341	Coffee stability of dried creamers (February)
4427	Improving the quality of low-fat Cheddar cheese (February)
4429	Ingredient development using a pilot-scale tall-form spray drier (February)

1998

4207	Use of Bacteriocins to improve cheese quality and safety (September)
4209	Significance of Lactobacilli in Cheddar cheese (September)
4213	Speciality cheese manufacture in Ireland (September)
4215	The user of confocal laser microscopy in food ingredient evaluation (September)
4219	Caseins/Caseinates as food ingredients (September)
4223	Dairy ingredients in chocolate (September)
4426	Influence of Entercocci and thermophilic starter bacteria on Cheddar cheese flavour (September)
4428	Encapsulated milk fat products (September)