Paul S. Allen

Dublin, L, Ireland

Last Updated: 09/26/2026

Save publications for later

Sign Up

Not sure about your diagnosis?

Check Your Symptoms

Found 44 publications

Recent developments in the objective measurement of carcass and meat quality for industrial application.

Recent developments in the objective measurement of carcass and meat quality for industrial application.

Journal: Meat science

Published: June 08, 2021

Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics.

Prediction of Warner-Bratzler shear force, intramuscular fat, drip-loss and cook-loss in beef via Raman spectroscopy and chemometrics.

Journal: Meat science

Published: November 19, 2019

Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb.

Effects of dietary fat sources on the intramuscular and subcutaneous adipose tissue fatty acid composition, and consumer acceptability of lamb.

Journal: Journal of the science of food and agriculture

Published: September 13, 2019

Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible-Near-Infrared Spectroscopy and Chemometrics.

Online Prediction of Physico-Chemical Quality Attributes of Beef Using Visible-Near-Infrared Spectroscopy and Chemometrics.

Journal: Foods (Basel, Switzerland)

Published: September 06, 2019

Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers.

Effect of Breed and Gender on Meat Quality of M. longissimus thoracis et lumborum Muscle from Crossbred Beef Bulls and Steers.

Journal: Foods (Basel, Switzerland)

Published: April 12, 2019

Optimising the acceptability of reduced-salt ham with flavourings using a mixture design.

Optimising the acceptability of reduced-salt ham with flavourings using a mixture design.

Journal: Meat science

Published: March 08, 2019

Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef M. longissimus thoracis et lumborum.

Investigating the use of visible and near infrared spectroscopy to predict sensory and texture attributes of beef M. longissimus thoracis et lumborum.

Journal: Meat science

Published: October 18, 2018

Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat.

Effect of finishing diet and duration on the sensory quality and volatile profile of lamb meat.

Journal: Food research international (Ottawa, Ont.)

Published: April 06, 2018

Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction.

Review: The variability of the eating quality of beef can be reduced by predicting consumer satisfaction.

Journal: Animal : an international journal of animal bioscience

Published: April 03, 2018

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds.

Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds.

Journal: Journal of food science

Published: March 20, 2018

Effect of muscle type and CO-pretreatment combinations on the colour stability, protein oxidation and shelf-life of vacuum packaged beef steaks.

Effect of muscle type and CO-pretreatment combinations on the colour stability, protein oxidation and shelf-life of vacuum packaged beef steaks.

Journal: Meat science

Published: March 09, 2018

Performances of full cross-validation partial least squares regression models developed using Raman spectral data for the prediction of bull beef sensory attributes.

Performances of full cross-validation partial least squares regression models developed using Raman spectral data for the prediction of bull beef sensory attributes.

Journal: Data in brief

Published: February 10, 2018

Showing 1-12 of 44

Last Updated: 09/26/2026