john kerry
Food Consultant PhD in Food Science & Technology
Research Expertise
About
Publications
Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties
Meat Science / May 01, 2001
McCarthy, T. L., Kerry, J. P., Kerry, J. F., Lynch, P. B., & Buckley, D. J. (2001). Evaluation of the antioxidant potential of natural food/plant extracts as compared with synthetic antioxidants and vitamin E in raw and cooked pork patties. Meat Science, 58(1), 45–52. https://doi.org/10.1016/s0309-1740(00)00129-7
Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties
Meat Science / Feb 01, 2001
Mc Carthy, T. L., Kerry, J. P., Kerry, J. F., Lynch, P. B., & Buckley, D. J. (2001). Assessment of the antioxidant potential of natural food and plant extracts in fresh and previously frozen pork patties. Meat Science, 57(2), 177–184. https://doi.org/10.1016/s0309-1740(00)00090-5
Assessment of film‐forming potential and properties of protein and polysaccharide‐based biopolymer films
International Journal of Food Science & Technology / Jun 26, 2007
Wang, L. Z., Liu, L., Holmes, J., Kerry, J. F., & Kerry, J. P. (2007). Assessment of film‐forming potential and properties of protein and polysaccharide‐based biopolymer films. International Journal of Food Science & Technology, 42(9), 1128–1138. Portico. https://doi.org/10.1111/j.1365-2621.2006.01440.x
Meat Processing
Oct 07, 2002
Kerry, J., Kerry, J., & Ledward, D. (Eds.). (2002). Meat Processing: Improving Quality. CRC Press. https://doi.org/10.1201/9781439823163
Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat
Meat Science / Aug 01, 2010
Yusop, S. M., O’Sullivan, M. G., Kerry, J. F., & Kerry, J. P. (2010). Effect of marinating time and low pH on marinade performance and sensory acceptability of poultry meat. Meat Science, 85(4), 657–663. https://doi.org/10.1016/j.meatsci.2010.03.020
Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology
Meat Science / Mar 01, 2004
Murphy, S. C., Gilroy, D., Kerry, J. F., Buckley, D. J., & Kerry, J. P. (2004). Evaluation of surimi, fat and water content in a low/no added pork sausage formulation using response surface methodology. Meat Science, 66(3), 689–701. https://doi.org/10.1016/j.meatsci.2003.07.001
The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages
Meat Science / Jan 01, 1999
Lyons, P. H., Kerry, J. F., Morrissey, P. A., & Buckley, D. J. (1999). The influence of added whey protein/carrageenan gels and tapioca starch on the textural properties of low fat pork sausages. Meat Science, 51(1), 43–52. https://doi.org/10.1016/s0309-1740(98)00095-3
Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings
International Journal of Food Science & Technology / Oct 26, 2005
Liu, L., Kerry, J. F., & Kerry, J. P. (2005). Effect of food ingredients and selected lipids on the physical properties of extruded edible films/casings. International Journal of Food Science & Technology, 41(3), 295–302. Portico. https://doi.org/10.1111/j.1365-2621.2005.01063.x
Effect of pH and addition of corn oil on the properties of gelatin-based biopolymer films
Journal of Food Engineering / Jan 01, 2009
Wang, L., Auty, M. A. E., Rau, A., Kerry, J. F., & Kerry, J. P. (2009). Effect of pH and addition of corn oil on the properties of gelatin-based biopolymer films. Journal of Food Engineering, 90(1), 11–19. https://doi.org/10.1016/j.jfoodeng.2008.04.030
Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate‐based Edible Films
Journal of Food Science / Aug 01, 2004
Coughlan, K., Shaw, N. B., Kerry, J. F., & Kerry, J. P. (2004). Combined Effects of Proteins and Polysaccharides on Physical Properties of Whey Protein Concentrate‐based Edible Films. Journal of Food Science, 69(6). Portico. https://doi.org/10.1111/j.1365-2621.2004.tb10997.x
Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage
Meat Science / Feb 01, 2007
Liu, L., Kerry, J. F., & Kerry, J. P. (2007). Application and assessment of extruded edible casings manufactured from pectin and gelatin/sodium alginate blends for use with breakfast pork sausage. Meat Science, 75(2), 196–202. https://doi.org/10.1016/j.meatsci.2006.07.008
Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets
LWT - Food Science and Technology / Apr 01, 2012
Yusop, S. M., O’Sullivan, M. G., Kerry, J. F., & Kerry, J. P. (2012). Influence of processing method and holding time on the physical and sensory qualities of cooked marinated chicken breast fillets. LWT - Food Science and Technology, 46(1), 363–370. https://doi.org/10.1016/j.lwt.2011.08.007
Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat
LWT - Food Science and Technology / Apr 01, 2012
Yusop, S. M., O’Sullivan, M. G., Preuß, M., Weber, H., Kerry, J. F., & Kerry, J. P. (2012). Assessment of nanoparticle paprika oleoresin on marinating performance and sensory acceptance of poultry meat. LWT - Food Science and Technology, 46(1), 349–355. https://doi.org/10.1016/j.lwt.2011.08.014
Processed meats
Jan 01, 2011
Kerry, J. P., & Kerry, J. F. (2011). Processed meats. Woodhead Publishing Limited. https://doi.org/10.1533/9780857092946
SENSORY EVALUATION OF CHINESE‐STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAÏVE ASSESSORS
Journal of Sensory Studies / Aug 01, 2009
YUSOP, S. M., O’SULLIVAN, M. G., KERRY, J. F., & KERRY, J. P. (2009). SENSORY EVALUATION OF CHINESE‐STYLE MARINATED CHICKEN BY CHINESE AND EUROPEAN NAÏVE ASSESSORS. Journal of Sensory Studies, 24(4), 512–533. Portico. https://doi.org/10.1111/j.1745-459x.2009.00224.x
Effect of pH and addition of corn oil on the properties of whey protein isolate‐based films using response surface methodology
International Journal of Food Science & Technology / Feb 15, 2008
Wang, L., Liu, L., Holmes, J., Huang, J., Kerry, J. F., & Kerry, J. P. (2008). Effect of pH and addition of corn oil on the properties of whey protein isolate‐based films using response surface methodology. International Journal of Food Science & Technology, 43(5), 787–796. Portico. https://doi.org/10.1111/j.1365-2621.2007.01517.x
A comparison of CIE L*a*b* and spectral methods for the analysis of fading in sliced cured ham
Journal of Optics A: Pure and Applied Optics / May 21, 2007
Sheridan, C., O’Farrell, M., Lewis, E., Flanagan, C., Kerry, J., & Jackman, N. (2007). A comparison of CIE L*a*b* and spectral methods for the analysis of fading in sliced cured ham. Journal of Optics A: Pure and Applied Optics, 9(6), S32–S39. https://doi.org/10.1088/1464-4258/9/6/s06
The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends
Journal of the Science of Food and Agriculture / Jul 15, 1999
Kerry, J. F., Morrissey, P. A., & Buckley, D. J. (1999). The rheological properties of exudates from cured porcine muscle: effects of added polysaccharides and whey protein/polysaccharide blends. Journal of the Science of Food and Agriculture, 79(10), 1260–1266. https://doi.org/10.1002/(sici)1097-0010(19990715)79:10<1260::aid-jsfa354>3.0.co;2-s
Aluminium foil packaging
Packaging Technology / Jan 01, 2012
Kerry, J. (2012). Aluminium foil packaging. In Packaging Technology (pp. 163–177). Elsevier. https://doi.org/10.1533/9780857095701.2.163
SENSORY EVALUATION OF INDIAN‐STYLE MARINATED CHICKEN BY MALAYSIAN AND EUROPEAN NAÏVE ASSESSORS
Journal of Sensory Studies / Apr 01, 2009
YUSOP, S. M., O’SULLIVAN, M. G., KERRY, J. F., & KERRY, J. P. (2009). SENSORY EVALUATION OF INDIAN‐STYLE MARINATED CHICKEN BY MALAYSIAN AND EUROPEAN NAÏVE ASSESSORS. Journal of Sensory Studies, 24(2), 269–289. Portico. https://doi.org/10.1111/j.1745-459x.2009.00210.x
The effect of dietary supplementation with α-tocopheryl acetate on the stability of low nitrite cured pork products
Food Research International / Jan 01, 1998
Walsh, M. M., Kerry, J. F., Buckley, D. J., Morrissey, P. A., Lynch, P. B., & Arendt, E. (1998). The effect of dietary supplementation with α-tocopheryl acetate on the stability of low nitrite cured pork products. Food Research International, 31(1), 59–63. https://doi.org/10.1016/s0963-9969(98)00061-1
Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting
Journal of Food Science / Jan 01, 2005
Murphy, S. C., Gilroy, D., Kerry, J. F., & Kerry, J. P. (2005). Assessment of Added Protein/Starch on the Functional Properties of Surimi Gels Manufactured from Atlantic Whiting. Journal of Food Science, 70(1), C21–C24. https://doi.org/10.1111/j.1365-2621.2005.tb09014.x
The rheological properties of exudates from cured porcine muscle: effects of added non‐meat proteins
Journal of the Science of Food and Agriculture / Jan 01, 1999
Use and application of gelatin as potential biodegradable packaging materials for food products
International Journal of Biological Macromolecules / Nov 01, 2014
Nur Hanani, Z. A., Roos, Y. H., & Kerry, J. P. (2014). Use and application of gelatin as potential biodegradable packaging materials for food products. International Journal of Biological Macromolecules, 71, 94–102. https://doi.org/10.1016/j.ijbiomac.2014.04.027
Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products
Meat Science / Oct 01, 1998
Walsh, M. M., Kerry, J. F., Buckley, D. J., Arendt, E. K., & Morrissey, P. A. (1998). Effect of Dietary Supplementation with α-Tocopheryl Acetate on the Stability of Reformed and Restructured Low Nitrite Cured Turkey Products. Meat Science, 50(2), 191–201. https://doi.org/10.1016/s0309-1740(98)00030-8
The rheological properties of exudates from cured porcine muscle: effects of added carrageenans and whey protein concentrate/carrageenan blends
Journal of the Science of Food and Agriculture / Jan 01, 1999
Kerry, J. F., Morrissey, P. A., & Buckley, D. J. (1999). The rheological properties of exudates from cured porcine muscle: effects of added carrageenans and whey protein concentrate/carrageenan blends. Journal of the Science of Food and Agriculture, 79(1), 71–78. https://doi.org/10.1002/(sici)1097-0010(199901)79:1<71::aid-jsfa184>3.0.co;2-0
Producing low-fat meat products
Improving the Fat Content of Foods / Jan 01, 2006
Kerry, J. F., & Kerry, J. P. (2006). Producing low-fat meat products. In Improving the Fat Content of Foods (pp. 336–379). Elsevier. https://doi.org/10.1533/9781845691073.2.336
Effects of novel thermal processing technologies on the sensory quality of meat and meat products
Processed Meats / Jan 01, 2011
Kerry, J. F. (2011). Effects of novel thermal processing technologies on the sensory quality of meat and meat products. In Processed Meats (pp. 617–665). Elsevier. https://doi.org/10.1533/9780857092946.3.617
Optical fibre sensors for assessing food quality in full scale production ovens — a principal component analysis and artificial neural network based approach
Nonlinear Analysis: Hybrid Systems / Mar 01, 2008
Lewis, E., Sheridan, C., O’Farrell, M., Flanagan, C., Kerry, J. F., & Jackman, N. (2008). Optical fibre sensors for assessing food quality in full scale production ovens — a principal component analysis and artificial neural network based approach. Nonlinear Analysis: Hybrid Systems, 2(1), 51–57. https://doi.org/10.1016/j.nahs.2006.05.008
Online Optical Fiber Sensor for Detecting Premature Browning in Ground Beef Using Pattern Recognition Techniques and Reflection Spectroscopy
IEEE Sensors Journal / Dec 01, 2007
O’Farrell, M., Sheridan, C., Lewis, E., Flanagan, C., Kerry, J. F., & Jackman, N. (2007). Online Optical Fiber Sensor for Detecting Premature Browning in Ground Beef Using Pattern Recognition Techniques and Reflection Spectroscopy. IEEE Sensors Journal, 7(12), 1685–1692. https://doi.org/10.1109/jsen.2007.908441
Use of meat quality information in breeding programmes
Improving the Sensory and Nutritional Quality of Fresh Meat / Jan 01, 2009
Simm, G., Lambe, N., Bünger, L., Navajas, E., & Roehe, R. (2009). Use of meat quality information in breeding programmes. In Improving the Sensory and Nutritional Quality of Fresh Meat (pp. 264–291). Elsevier. https://doi.org/10.1533/9781845695439.2.264
Detection of premature browning in ground beef using an optical-fibre-based sensor
Third European Workshop on Optical Fibre Sensors / Jul 04, 2007
Sheridan, C., O’Farrell, M., Lewis, E., Flanagan, C., Kerry, J. F., & Jackman, N. (2007, July 4). Detection of premature browning in ground beef using an optical-fibre-based sensor. SPIE Proceedings. https://doi.org/10.1117/12.738770
An examination of ham color fading using optical fiber methods
SPIE Proceedings / Oct 18, 2006
Sheridan, C., O’Farrell, M., Lewis, E., Flanagan, C., Kerry, J. F., & Jackman, N. (2006). An examination of ham color fading using optical fiber methods. In Y.-R. Chen, G. E. Meyer, & S.-I. Tu (Eds.), Optics for Natural Resources, Agriculture, and Foods. SPIE. https://doi.org/10.1117/12.686162
Smart Packaging of Meat and Poultry Products
Smart Packaging Technologies for Fast Moving Consumer Goods / Apr 04, 2008
Hogan, S. A., & Kerry, J. P. (2008, April 4). Smart Packaging of Meat and Poultry Products. Smart Packaging Technologies for Fast Moving Consumer Goods; Wiley; Portico. https://doi.org/10.1002/9780470753699.ch3
Design of a slim-line integrated probe using optical fibre technology that is suitable for microwave environments and measures reflection spectroscopy and temperature
2007 IEEE Sensors / Jan 01, 2007
O’Farrell, M., Sheridan, C., Lewis, E., Zhao, W. Z., Sun, T., Grattan, K. T. V., Kerry, J., & Jackman, N. (2007). Design of a slim-line integrated probe using optical fibre technology that is suitable for microwave environments and measures reflection spectroscopy and temperature. 2007 IEEE Sensors. https://doi.org/10.1109/icsens.2007.4388483
Development of novel fortified beef patties with added functional protein ingredients for the elderly
Meat Science / Dec 01, 2016
Baugreet, S., Kerry, J. P., Botineştean, C., Allen, P., & Hamill, R. M. (2016). Development of novel fortified beef patties with added functional protein ingredients for the elderly. Meat Science, 122, 40–47. https://doi.org/10.1016/j.meatsci.2016.07.004
Detection of premature browning in ground beef with an integrated optical-fibre based sensor using reflection spectroscopy and fibre Bragg grating technology
Journal of Physics: Conference Series / Jul 01, 2007
O’Farrell, M., Sheridan, C., Lewis, E., Zhao, W. Z., Sun, T., Grattan, K. T. V., Kerry, J., & Jackman, N. (2007). Detection of premature browning in ground beef with an integrated optical-fibre based sensor using reflection spectroscopy and fibre Bragg grating technology. Journal of Physics: Conference Series, 76, 012026. https://doi.org/10.1088/1742-6596/76/1/012026
Choosing a suitable method for classifying the progressive colour fading of cured ham
IET Irish Signals and Systems Conference (ISSC 2006) / Jan 01, 2006
Sheridan, C., O’Farrell, M., Lewis, E., Flanagan, C., Kerry, J., & Jackman, N. (2006). Choosing a suitable method for classifying the progressive colour fading of cured ham. IET Irish Signals and Systems Conference (ISSC 2006). https://doi.org/10.1049/cp:20060482
52nd International Congress of Meat Science and Technology
Jan 01, 2006
Troy, D., Pearce, R., Byrne, B., & Kerry, J. (Eds.). (2006). 52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities. Brill | Wageningen Academic. https://doi.org/10.3920/978-90-8686-579-6
Effects of PSE on the quality of cooked hams
Meat Science / Jun 01, 2003
O’Neill, D. J., Lynch, P. B., Troy, D. J., Buckley, D. J., & Kerry, J. P. (2003). Effects of PSE on the quality of cooked hams. Meat Science, 64(2), 113–118. https://doi.org/10.1016/s0309-1740(02)00117-1
Lipid stability in meat and meat products
Meat Science / Jan 01, 1998
Morrissey, P. A., Sheehy, P. J. A., Galvin, K., Kerry, J. P., & Buckley, D. J. (1998). Lipid stability in meat and meat products. Meat Science, 49, S73–S86. https://doi.org/10.1016/s0309-1740(98)90039-0
Spatial distribution of oxytetracycline and elevated frequencies of oxytetracycline resistance in sediments beneath a marine salmon farm following oxytetracycline therapy
Aquaculture / Oct 01, 1996
Kerry, J., Coyne, R., Gilroy, D., Hiney, M., & Smith, P. (1996). Spatial distribution of oxytetracycline and elevated frequencies of oxytetracycline resistance in sediments beneath a marine salmon farm following oxytetracycline therapy. Aquaculture, 145(1–4), 31–39. https://doi.org/10.1016/s0044-8486(96)01353-1
CHEMISTRY AND PHYSICS OF COMMINUTED PRODUCTS | Non-Meat Proteins
Encyclopedia of Meat Sciences / Jan 01, 2004
Jiménez Colmenero, F. (2004). CHEMISTRY AND PHYSICS OF COMMINUTED PRODUCTS | Non-Meat Proteins. In Encyclopedia of Meat Sciences (pp. 271–278). Elsevier. https://doi.org/10.1016/b0-12-464970-x/00183-5
Education
University College Cork
PhD, Food Science & Technology / October, 1997
Experience
Food Quest
Technical Director / May, 2018 — Present
Food Quest is a consultancy Group serving the Irish and EU Value Added food Sector. Our experienced team of professionals provide bespoke Product and Process Development supports to the meat and convenience food sectors. We provide these supports via our fully licensed Food Innovation Centre located in Co Limerick Ireland. Food Quest also provides on site technical supports to key clients as required (e.g. process troubleshooting, lean manufacture programs etc.). Thus we provide a one stop shop approach to product delivery (from concept to final product launch). Moreover we deliver training programs as well as training of trainer initiatives which is a unique aspect of the service.
Food Product and Process Development Director at Echo Ovens Ltd. / April, 2002 — October, 2017
Echo Ovens Ltd a supplier of innovative impingement heating and cooling hardware (pasteurization systems) and related ancillary equipment (grill markers, searers, ambient imp chillers, coating units etc.) Internationally via a license and franchise model. Technical role entailed the project management and commissioning of turn key lines for the preparation of value added meat and related foods. Product and process development and technical supports provided to key clients on a contract basis).
Research Project Coordinator at University College Cork / March, 1994 — March, 2002
Role entailed the supervision of a research team (10 - 15 staff) focused on applied research themes within the value added meat and convenience food sector. The role encompassed the preparation of National and EU research grant applications, ensuring the successful completion of research tasks on time and within budget. Reporting on project deliverables via presentations to academia and industry, workshops, scientific publications and peer reviewed papers. Supervision of Undergraduate and Post graduate students (MSc and PhD program).
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