Research Profile

Michael O'Grady

Biography

Dr. Michael O’Grady received his doctorate in Food Science in 2000 from University College Dublin.  He has 13 years postdoctoral experience and extensive research/project management experience in the School of Food and Nutritional Sciences in UCC where he has worked on a variety of national (FIRM, EI) and EU funded research projects.  He is currently employed as a research support officer on a FIRM project (PORKQUAL) focussed on improving the eating quality of Irish pork.  Previous research projects include the manipulation of bovine diets and effects on meat quality, development of healthier meats and meat products, innovation in fresh beef packaging and high pressure processing of foods.  He was employed as a research scientist in the Nutramara programme (Marine Functional Foods Research Initiative) with responsibilities in work packages 3 (bioactive screening and profiling) and 4 (stability and activity of marine ingredients in various test systems).  He has also worked on collaborative research projects in conjunction with the Irish food industry.  To date, he has (co) authored 30 publications in peer-reviewed scientific journals and numerous abstracts for oral and poster presentations at national and international conferences.  He acts as a co-supervisor for M.Sc., Ph.D. and visiting research students in UCC.  He has also been involved in previous applications for research grants from national and international sources. 

Research Interests

Quality and shelf-life evaluation of muscle foods.

Food processing technologies and ingredients. 

Antioxidants – analysis, functionality and potency. 

Bioactive ingredients from marine sources.

Stability and activity of bioactive compounds.

Nutraceuticals and functional foods.

Animal dietary supplementation studies.

 

Publications

Book Chapters

 YearPublication
(2010)'The effect of non-meat ingredients on quality parameters in meat and poultry'
O’Grady M.N. and Kerry, J.P. (2010) 'The effect of non-meat ingredients on quality parameters in meat and poultry' In: Skibsted, L.H., Risbo, J. and Andersen, M.L (eds). Chemical Deterioration and Physical Instability of Food and Beverages. Cambridge, England: Woodhead Publishing Limited. [Details]
(2009)'Using antioxidants and nutraceuticals as dietary supplements to improve the quality and shelf-life of fresh meat'
O’Grady, M.N. and Kerry, J.P. (2009) 'Using antioxidants and nutraceuticals as dietary supplements to improve the quality and shelf-life of fresh meat' In: Kerry, J.P. and Ledward, D (eds). Improving the Sensory and Nutritional Quality of Fresh Meat. Cambridge, England: Woodhead Publishing Ltd. [Details]
(2008)'Smart packaging technologies and their application in conventional meat packaging systems'
O’Grady, M.N. and Kerry, J.P. (2008) 'Smart packaging technologies and their application in conventional meat packaging systems' In: Toldra, F (eds). Meat Biotechnology. New York, USA: Springer Science and Business Media, LLC. [Details]

Peer Reviewed Journals

 YearPublication
(2015)'Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork'
N.C. Moroney and M.N. O'Grady and R.C. Robertson and C. Stanton and J.V. O'Doherty and J.P. Kerry (2015) 'Influence of level and duration of feeding polysaccharide (laminarin and fucoidan) extracts from brown seaweed (Laminaria digitata) on quality indices of fresh pork'. Meat Science, 99 (0):132-141   [DOI] [Details]
(2014)'An examination of the potential of seaweed extracts as functional ingredients in milk'
O'Sullivan, Anthoney M and O'Callaghan, Yvonne C and O'Grady, Michael N and Waldron, David S and Smyth, Thomas J and O'Brien, Nora M and Kerry, Joseph P (2014) 'An examination of the potential of seaweed extracts as functional ingredients in milk'. International Journal of Dairy Technology, 67 (2):182-193   [DOI] [Details]
(2014)'Influence of extraction technique on the anti-oxidative potential of hawthorn (Crataegus monogyna) extracts in bovine muscle homogenates'
E. Shortle and M.N. O'Grady and D. Gilroy and A. Furey and N. Quinn and J.P. Kerry (2014) 'Influence of extraction technique on the anti-oxidative potential of hawthorn (Crataegus monogyna) extracts in bovine muscle homogenates'. Meat Science, 98 (4):828-834   [DOI] [Details]
(2013)'Effect of brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties'
Moroney, N.C., O’Grady, M.N., O’Doherty, J.V. and Kerry, J.P. (2013) 'Effect of brown seaweed (Laminaria digitata) extract containing laminarin and fucoidan on the quality and shelf-life of fresh and cooked minced pork patties'. Meat Science, 92 :304-311 [Details]
(2013)'Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs'
Murphy, K.M., O’Grady, M.N. and Kerry, J.P. (2013) 'Effect of varying the gas headspace to meat ratio on the quality and shelf-life of beef steaks packaged in high oxygen modified atmosphere packs'. Meat Science, 94 :447-454 [Details]
(2013)'The effect of solvents on the antioxidant activity in Caco-2 cells of Irish brown seaweed extracts prepared using accelerated solvent extraction (ASE®)'
O’Sullivan, A.M., O’Callaghan, Y.C., O’Grady, M.N., Hayes, M., Kerry, J.P. and O’Brien, N.M. (2013) 'The effect of solvents on the antioxidant activity in Caco-2 cells of Irish brown seaweed extracts prepared using accelerated solvent extraction (ASE®)'. Journal Of Functional Foods, 5 :940-948 [Details]
(2012)'Assessment of the ability of seaweed extracts to protect against hydrogen peroxide and tert-butyl hydroperoxide induced cellular damage in Caco-2 cells'
O’Sullivan, A.M., O’Callaghan, Y.C., O’Grady, M.N., Queguineur, B., Hanniffy, D., Troy, D.J., Kerry, J.P. and O’Brien, N.M. (2012) 'Assessment of the ability of seaweed extracts to protect against hydrogen peroxide and tert-butyl hydroperoxide induced cellular damage in Caco-2 cells'. Food Chemistry, 134 :1137-1140 [Details]
(2012)'Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: influence on the quality and shelf-life of fresh pork'
Moroney, N.C., O’Grady, M.N., O’Doherty, J.V. and Kerry, J.P. (2012) 'Addition of seaweed (Laminaria digitata) extracts containing laminarin and fucoidan to porcine diets: influence on the quality and shelf-life of fresh pork'. Meat Science, 92 :423-429 [Details]
(2011)'In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland'
O'Sullivan, A. M. and O'Callaghan, Y. C. and O'Grady, M. N. and Queguineur, B. and Hanniffy, D. and Troy, D. J. and Kerry, J. P. and O'Brien, N. M. (2011) 'In vitro and cellular antioxidant activities of seaweed extracts prepared from five brown seaweeds harvested in spring from the west coast of Ireland'. Food Chemistry, 126 (3):1064-1070 [Details]
(2011)'Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid'
Hayes, J.E., Allen, P., Brunton, N. O’Grady, M.N. and Kerry, J.P. (2011) 'Phenolic composition and in vitro antioxidant capacity of four commercial phytochemical products: Olive leaf extract (Olea europaea L.), lutein, sesamol and ellagic acid'. Food Chemistry, 126 :948-955 [Details]
(2011)'Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages'
Hayes, J.E., Stepanyan, V., Allen, P., O’Grady, M.N. and Kerry, J.P (2011) 'Evaluation of the effects of selected plant-derived nutraceuticals on the quality and shelf-life stability of raw and cooked pork sausages'. LWT - Food Science and Technology, 44 :164-172 [Details]
(2010)'Bioactivity of ellagic acid-, lutein- or sesamol-enriched meat patties assessed using an in vitro digestion and Caco-2 cell model system'
Trevor Daly and Eileen Ryan and S. Aisling Aherne and Michael N. O’Grady and Jenny Hayes and Paul Allen and Joseph P. Kerry and Nora M. O’Brien (2010) 'Bioactivity of ellagic acid-, lutein- or sesamol-enriched meat patties assessed using an in vitro digestion and Caco-2 cell model system'. Food Research International, 43 (3):753-760   [DOI] [Details]
(2010)'Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems'
Hayes, J.E., Stepanyan, V., O’Grady, M.N., Allen, P. and Kerry, J.P. (2010) 'Evaluation of the effects of selected phytochemicals on quality indices and sensorial properties of raw and cooked pork stored in different packaging systems'. Meat Science, 85 :289-296 [Details]
(2010)'Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties'
Hayes, J.E., Stepanyan, V., Allen, P., O’Grady, M.N. and Kerry, J.P. (2010) 'Effect of lutein, sesamol, ellagic acid and olive leaf extract on the quality and shelf-life stability of packaged raw minced beef patties'. Meat Science, 84 :613-620 [Details]
(2010)'Screening of phytochemicals in fresh lamb meat patties stored in modified atmosphere packs: influence on selected meat quality characteristics'
Andres-Nieto, A.I., O’Grady, M.N., Gutierrez, J.I. and Kerry, J.P. (2010) 'Screening of phytochemicals in fresh lamb meat patties stored in modified atmosphere packs: influence on selected meat quality characteristics'. International Journal of Food Science and Technology, 45 :289-294 [Details]
(2009)'Bioactivity of Herb-Enriched Beef Patties'
Ryan, Eileen,Aherne, S. Aisling,O'Grady, Michael N.,McGovern, Laura,Kerry, Joseph P.,O'Brien, Nora M. (2009) 'Bioactivity of Herb-Enriched Beef Patties'. Journal of Medicinal Food, 12 (4):893-901   [Details]
(2009)'The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems'
Hayes, J. E. and Stepanyan, V. and Allen, P. and O'Grady, M. N. and O'Brien, N. M. and Kerry, J. P. (2009) 'The effect of lutein, sesamol, ellagic acid and olive leaf extract on lipid oxidation and oxymyoglobin oxidation in bovine and porcine muscle model systems'. Meat Science, 83 (2):201-208 [Details]
(2008)'Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork'
O'Grady, M. N. and Carpenter, R. and Lynch, P. B. and O'Brien, N. M. and Kerry, J. P. (2008) 'Addition of grape seed extract and bearberry to porcine diets: Influence on quality attributes of raw and cooked pork'. Meat Science, 78 (4):438-446 [Details]
(2008)'Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants'
Valencia, I., O’Grady, M.N., Ansorena, D., Astiasarán and Kerry, J.P. (2008) 'Enhancement of the nutritional status and quality of fresh pork sausages following the addition of linseed oil, fish oil and natural antioxidants'. Meat Science, 80 :1046-1054 [Details]
(2007)'Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork'
Carpenter, R. and O'Grady, M. N. and O'Callaghan, Y. C. and O'Brien, N. M. and Kerry, J. P. (2007) 'Evaluation of the antioxidant potential of grape seed and bearberry extracts in raw and cooked pork'. Meat Science, 76 (4):604-610 [Details]
(2006)'Modulatory effects of resveratrol, citroflavan-3-ol and plant derived extracts on oxidative stress in U937 cells'
Carpenter, R, O’Callaghan, Y.C., O’Grady, M., Kerry, J.P. and O’Brien, N.M. (2006) 'Modulatory effects of resveratrol, citroflavan-3-ol and plant derived extracts on oxidative stress in U937 cells'. Journal Of Medicinal Food, 9 :187-195 [Details]
(2006)'The effects of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef'
O'Grady, M.N., Maher, M., Troy, D.J., Moloney, A.P. and Kerry, J.P.; (2006) 'The effects of dietary supplementation with tea catechins and rosemary extract on the quality of fresh beef'. Meat Science, 73 (*):132-143 [Details]
(2006)'Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: a review'
Kerry, J.P., O’Grady, M.N. and Hogan, S.A. (2006) 'Past, current and potential utilisation of active and intelligent packaging systems for meat and muscle-based products: a review'. Meat Science, 74 :113-130 [Details]
(2005)'Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability, during chilled storage, in cooked or raw beef and chicken patties'
Mitsumoto, M, O'Grady, M.N., Kerry, J.P. and Buckley, D.J.; (2005) 'Addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability, during chilled storage, in cooked or raw beef and chicken patties'. Meat Science, 69 (*):773-779 [Details]
(2005)'Modulatory effects of resveratol, citroflavan-3-ol and plant-derived extracts oil oxidative stress in U937 cells'
Carpenter, R. and O'Callaghan, Y. C. and O'Grady, M. and Kerry, J. P. and O'Brien, N. M.; (2005) 'Modulatory effects of resveratol, citroflavan-3-ol and plant-derived extracts oil oxidative stress in U937 cells'. PROCEEDINGS OF THE NUTRITION SOCIETY, 64 (Suppl. S) [Details]
(2001)'Effect of dietray supplementation with vitamin E and organic selenium on the oxidative stability of beef'
O'Grady, M.N., Monahan, F.J., Fallon, R.J. and Allen, P. (2001) 'Effect of dietray supplementation with vitamin E and organic selenium on the oxidative stability of beef'. Journal of Animal Science, 79 (11):2827-2834   [DOI] [Details]
(2001)'Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle—Mechanistic Studies'
O'Grady, M.N. and Monahan, F.J and Brunton, N.P. (2001) 'Oxymyoglobin Oxidation and Lipid Oxidation in Bovine Muscle—Mechanistic Studies'. Journal of Food Science, 66 (3):386-392   [DOI] [Details]
(2001)'OXYMYOGLOBIN IN BOVINE MUSCLE SYSTEMS AS AFFECTED BY OXIDIZING LIPIDS, VITAMIN E AND METMYOGLOBIN REDUCTASE ACTIVITY'
O'GRADY, M.N. and MONAHAN, F.J. and MOONEY, M.T. (2001) 'OXYMYOGLOBIN IN BOVINE MUSCLE SYSTEMS AS AFFECTED BY OXIDIZING LIPIDS, VITAMIN E AND METMYOGLOBIN REDUCTASE ACTIVITY'. Journal of Muscle foods, 12 (1):19-35   [DOI] [Details]
(2000)'The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs'
M.N O'Grady and F.J Monahan and R.M Burke and P Allen (2000) 'The effect of oxygen level and exogenous α-tocopherol on the oxidative stability of minced beef in modified atmosphere packs'. Meat Science, 55 (1):39-45   [DOI] [Details]
(1998)'Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs'
M.N. O'Grady and F.J. Monahan and J. Bailey and P. Allen and D.J. Buckley and M.G. Keane (1998) 'Colour-stabilising effect of muscle vitamin E in minced beef stored in high oxygen packs'. Meat Science, 50 (1):73-80   [DOI] [Details]

Conference Publications

 YearPublication
(2005)51st International Congress of Meat Science and Technology
Carpenter, R., O’Grady, M.N., O’Callaghan, Y.C., O’Brien, N.M. and Kerry, J.P.; (2005) Assessment of health promoting plant derived neutraceuticals as potential antioxidants for use in meat systems . In: * eds. 51st International Congress of Meat Science and Technology Baltimore, Maryland, USA, , 08-AUG-05 - 13-AUG-05 , pp.258-* [Details]
(2005)51st International Congress of Meat Science and Technology
Massafra, A., Walsh, H.M., Casey, I., Murphy, S.C., Hogan, S.A., O’Grady, M.N. and Kerry, J.P.; (2005) Assessment of carcass hanging technique and conditioning temperature on quality parameters of cured pigmeat products . In: * eds. 51st International Congress of Meat Science and Technology Baltimore, Maryland, USA, , 08-AUG-05 - 13-AUG-05 , pp.258-* [Details]
(2002)48th International Congress of Meat Science and Technology “Meat, Nutrition, Development”
Maher, M., O’Grady, M.N., Buckley, D.J., Troy, D.J., Moloney, A.P. and Kerry, J.P.; (2002) Effect of dietary supplementation and direct addition of tea catechins and rosemary on the oxidative stability of beef . In: * eds. 48th International Congress of Meat Science and Technology “Meat, Nutrition, Development” Rome, Italy, , 25-SEP-02 - 30-SEP-02 , pp.500-501 [Details]
(2003)33rd Annual Food Science and Technology Research Conference
O’Grady, M.N., Maher, M., Buckley, D.J., Troy, D., Moloney, A.P. and Kerry, J.P.; (2003) Effect of catechin isomers on oxymyoglobin oxidation and lipid oxidation in muscle model systems . In: * eds. 33rd Annual Food Science and Technology Research Conference UCC,Cork, , 11-SEP-03 - 12-SEP-03 , pp.80-* [Details]
(2005)51st International Congress of Meat Science and Technology
O’Grady, M.N., Maher, M., Buckley, D.J., Troy, D.J. and Kerry, J.P.; (2005) Studies of the effects of catechin isomers on oxymyoglobin oxidation and lipid oxidation in muscle model systems . In: * eds. 51st International Congress of Meat Science and Technology Baltimore, Maryland, USA, , 08-AUG-05 - 13-AUG-05 , pp.258-* [Details]

Professional Activities

Education

 YearInstitutionQualificationSubject
2010University College Cork M.Sc.Analytical Chemistry
2000University College Dublin Ph.D.Food Science
1994University College Dublin B.Sc. (Honours)Food Science and Agricultural Chemistry

Conference Contributions

 YearPublication
(2008)38th Conference on Food, Nutrition & Consumer Sciences, UCC,
Hayes J, Allen P, Stepanyan V, Ryan E, O'Grady M, Kerry JP, O'Brien NM. ; (2008) The effect of lutein, sesamol, ellagic acid and olive leaf extract on colour and lipid stability in model porcine muscle systems. [Oral Presentation], 38th Conference on Food, Nutrition & Consumer Sciences, UCC, University College Cork, Ireland , 01-SEP-08 - 01-SEP-08. [Details]
(2005)35th Annual Food Science and Technology Research Conference,
Martins, S., O’Grady, M.N. and Kerry, J.P.; (2005) Assessment of carbon monoxide on quality aspects and shelf-life stability of beef patties held under modified atmosphere packaging (MAP) conditions. [Oral Presentation], 35th Annual Food Science and Technology Research Conference, UCC,Cork , 01-SEP-05 - 02-SEP-05. [Details]
(2005)British Society of Animal Science,
Moloney, A.P., Noci, F., Kennedy, C., O’Grady, M. and Kerry, J.P.; (2005) Colour stability and lipid oxidation in M. longissimus dorsi from lambs fed oils or oilseeds rich in polyunsaturated fatty acids. [Oral Presentation], British Society of Animal Science, York, U.K , 02-APR-05 - 02-APR-05. [Details]
(2004)50th International Congress of Meat Science and Technology,
Moloney, A.P., Noci, F., Monahan, F.J., O’Grady, M.N. and Kerry, J.P.; (2004) The composition and oxidative stability of lipids in Longissimus muscle from grazing cattle supplemented with sunflower oil or linseed oil. [Poster Presentation], 50th International Congress of Meat Science and Technology, Helsinki, Finland , 08-AUG-04 - 13-AUG-04. [Details]
(2005)13th Annual Faculty of Medicine and Health Research Day,
Carpenter, R., O’Callaghan, Y.C., O’Grady, M.N., Kerry, J.P. and O’Brien, N.M.; (2005) Evaluation of antioxidant activity of plant extracts. [Oral Presentation], 13th Annual Faculty of Medicine and Health Research Day, Cork University Hospital , 22-JUN-05 - 22-JUN-05. [Details]
(2002)32nd Annual Food Science and Technology Research Conference,
Maher, M., O’Grady, M.N., Buckley, D.J., Troy, D., Moloney, A.P. and Kerry, J.P.; (2002) Influence of dietary supplementation and post mortem addition of tea catechins and rosemary on the oxidative stability of beef. [Oral Presentation], 32nd Annual Food Science and Technology Research Conference, UCC, Cork , 12-SEP-02 - 13-SEP-02. [Details]
(2005)35th Annual Food Science and Technology Research Conference,
Carpenter, R., O’Grady, M.N., O’Callaghan, Y.C., O’Brien, N.M. and Kerry, J.P.; (2005) Health promoting plant derived neutraceuticals for use in meat systems. [Oral Presentation], 35th Annual Food Science and Technology Research Conference, UCC,Cork , 01-SEP-05 - 02-SEP-05. [Details]
(2004)50th International Congress of Meat Science and Technology,
Mitsumoto, M., O’Grady, M.N., Kerry, J.P. and Buckley, D.J.; (2004) Effect of addition of tea catechins and vitamin C on sensory evaluation, colour and lipid stability in cooked or raw beef and chicken patties. [Poster Presentation], 50th International Congress of Meat Science and Technology, Helsinki, Finland , 08-AUG-04 - 13-AUG-04. [Details]
(2003)33rd Annual Food Science and Technology Research Conference,
Maher, M., O’Grady, M.N., Buckley, D.J., Troy, D., Moloney, A.P. and Kerry, J.P.; (2003) Addition of tea catechins through processing and dietary supplementation: effects of catechin level and pH on antioxidant activity in fresh beef. [Oral Presentation], 33rd Annual Food Science and Technology Research Conference, UCC,Cork , 11-SEP-03 - 12-SEP-03. [Details]
(1999)42nd International Congress of Meat Science and Technology Meat for the Consumer (1996),
O'Grady, M.N., Monahan, F.J., Mooney, M.T., Butler, F., Buckley, D.J., Kerry, J.P, Allen, P. and Keane, M.G.; (1999) Inhibition of oxymyoglobin oxidation by vitamin E. [N/A], 42nd International Congress of Meat Science and Technology Meat for the Consumer (1996), Lillehammer, Norway , 30-DEC-99 - 30-DEC-99. [Details]
(1999)42nd International Congress of Meat Science and Technology Meat for the Consumer (1996),
Allen, P., Doherty, A.M., Buckley, D.J., Kerry, J., O'Grady, M.N. and Monahan, F.J.; (1999) Effect of oxygen scavengers and vitamin E supplementation on colour stability of MAP beef. [N/A], 42nd International Congress of Meat Science and Technology Meat for the Consumer (1996), Lillehammer, Norway , 30-DEC-99 - 30-DEC-99. [Details]
(2005)35th Annual Food Science and Technology Research Conference,
Carpenter, R., O'Callaghan, Y.C., O'Grady, M.N., Kerry, J.P. and O'Brien, N.M.; (2005) Antioxidant effect of health promoting plant derived neutraceuticals for use in meat systems. [Poster Presentation], 35th Annual Food Science and Technology Research Conference, Cork, Ireland , 01-SEP-05 - 02-SEP-05. [Details]

Teaching Activities

Recent Postgraduates

 Graduation YearStudent NameInstitutionDegree TypeThesis Title
2015Natasha Moroney University College CorkPh.D.Macroalgae and commercial macroalgal polysaccharides as potential functional ingredients in muscle foods
2013Anthoney O'Sullivan University College CorkPh.D.Cellular and in-vitro models to assess antioxidant activities of seaweed extracts and the potential use of the extracts as ingredients
2009Jenny Elisabeth Hayes University College CorkPh.D.Screening and assessment of nutraceutical compounds in meat systems and their effects on product quality and shelf-life stability

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School of Biological, Earth and Environmental Sciences

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University College Cork, Distillery Fields, North Mall, Cork, Ireland T23 N73K

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