Anne Maria MullenResearch Officer
Anne Maria Mullen (PhD) is overseeing the research programme for recovery of value from meat by-product and waste streams. Her research interests have also addressed issues relating to various aspects of meat processing (post slaughter interventions) and meat quality (technological, eating etc.). In particular she has focused on biochemical and molecular factors underpinning variability in meat quality and the impact of post-mortem process interventions on product quality.
Dr Mullen was responsible for expanding the meat research programme to incorporate the application of relevant genome and proteome platforms in addressing issues of importance in meat quality.
She has co-ordinated and collaborated on projects funded through EU Framework, FIRM and EI. In addition Dr Mullen served as Head of Department (2005-2010) leading a staff of up to 20 comprising permanent and contract researchers, technical personnel and students. Publications relate to molecular basis of meat quality, bioactive elements in offal and low value meat, and general meat quality.
She has presented her research on many occasions at international and national conferences; she is a member of the EI – Global Skills Team (Pet Food) and is an editor with Frontiers Genetics. She regularly contributes to proposal evaluations at national and international levels, PhD evaluations and is also involved with training and information programmes in meat technology for the Irish meat industry and relevant agencies.
BSc Biochemistry (1991), University College Galway
PhD (1995) Pharmacology, University College Galway
Mullen, A.M. and Álvarez C. (2016) Offal: Types and Composition, In Encyclopedia of Food and Health, Academic Press, Oxford, Pages 152–157, ISBN
Lomas, A.J., Ryan, C.N.M., Sorushanova, A., Shologu, N., Sideri, A.I., Tsioli, V., Fthenakis, G., Tzora, A., Skoufos, G., Quinlan, L., O’Laighin, G.,
Mullen, A.M., Kelly, J.L., Kearns, S., Biggs, M., Pandit, A., Zeugolis, D.I. (2015) ‘The Past, Present and Future in Scaffold-based Tendon Treatments.’
Advanced Drug Delivery Reviews. 84, 257–277.
Mullen,A.M., Carlos Álvarez, Milica Pojić, Tamara Dapčević Hadnadev and Maria Papageorgiou (2015) Chapter 2 – Classification and target compounds, In Food Waste Recovery, edited by Charis M. Galanakis,, Academic Press, San Diego, Pages 25–57, ISBN 9780128003510.
Marcos, B. and Mullen, A.M. (2014) High pressure induced changes in beef muscle proteome:Correlation with quality parameters, Meat Science,
Volume 97, Issue 1, May 2014, Pages 11–20.
Claire C. O’Flynn, Malco C. Cruz-Romero, Declan Troy, Anne M. Mullen, Joe P. Kerry (2014), The application of high-pressure treatment in the
reduction of salt levels in reduced-phosphate breakfast sausages, Meat Science, Volume 96, Issue 3, Pages 1266–1274.
Di Luca, A, Elia, G.,, Hamill, R. and Mullen, A.M. (2013). 2-D DIGE proteomic analysis of early post mortem muscle exudate highlights the importance of the stress response for improved water-holding capacity of fresh pork meat. Proteomics 13, 9, 1528–1544.
Hamill, R., Ozlem Aslan, Mullen, A.M., O’Doherty, JV, McBryan, J, Morris, D.G. and Torres Sweeney (2013). Transcriptome analysis of porcine M.
semimembranosus divergent in intramuscular fat as a consequence of dietary protein restriction. BMC Genomics 14:453–467.