Monahan, Frank J.

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Monahan, Frank J.
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Monahan, Frank J.

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  • Publication
    Factors that predict consumer acceptance of enriched processed meats
    (Elsevier, 2017-11)
    Shan, Liran Christine 
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    Henchion, Maeve 
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    De Brún, Aoife 
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    Murrin, Celine 
    ;
    Wall, Patrick G. 
    ;
    Monahan, Frank J. 
    The study aimed to understand predictors of consumers' purchase intention towards processed meat based functional foods (i.e. enriched processed meat). A cross-sectional survey was conducted with 486 processed meat consumers in spring 2016. Results showed that processed meats were perceived differently in healthiness, with sausage-type products perceived less healthy than cured meat products. Consumers were in general more uncertain than positive about enriched processed meat but differences existed in terms of the attitudes and purchase intention. Following regression analysis, consumers' purchase intention towards enriched processed meat was primarily driven by their attitudes towards the product concept. Perceived healthiness of existing products and eating frequency of processed meat were also positively associated with the purchase intention. Other factors such as general food choice motives, socio-demographic characteristics, consumer health and the consumption of functional foods and dietary supplements in general, were not significant predictors of the purchase intention for enriched processed meat.
      467
  • Publication
    Volatile Profile of Grilled Lamb as Affected by Castration and Age at Slaughter in Two Breeds
    (Wiley, 2018-09-25)
    Gkarane, Vasiliki 
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    Brunton, Nigel P. 
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    Harrison, Sabine M. 
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    Gravador, Rufielyn S. 
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    Fahey, Alan G. 
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    Monahan, Frank J. 
    ;
    et al. 
    The aim of this study was to assess the effect of castration and slaughter age on the volatile profile of cooked meat from Scottish Blackface (SB) and Texel × Scottish Blackface (T × SB) lambs. M. longissimus thoracis et lumborum was sampled at slaughter and subjected to volatile analysis by SPME-GC-MS. Rams had higher relative proportions, expressed as relative abundance (RA), in lipid oxidation products while castrates had higher RA in pyrazines and benzenoid compounds. There was no consistent age effect on the RA of volatiles, although rams in November and January had a different volatile profile to castrates. There were higher proportions of free branched-chain fatty acids in muscle from SB compared to T × SB lambs. Overall, the results showed that production factors affected the volatile profile of cooked lamb meat which may explain differences in lamb flavor. Practical Application: Lamb meat has a characteristic flavor which, according to the evidence to date, may be influenced by farm production factors like gender or slaughter age. Our results showed variations in the proportions of some flavor compounds in cooked lamb between rams and castrated lambs while an increase in slaughter age did not have a consistent effect on proportions of compounds.
      674Scopus© Citations 41