Ruth Hamill’s research focuses on muscle molecular biology and meat science, aiming to understand the biological processes underpinning meat quality. Her work investigates the identification of novel biological markers for quality and the characterisation of the structure/function relationship in meat products. Key traits of interest include colour, flavour, tenderness, composition, and water-holding capacity, as well as the technological and sensory aspects of muscle and meat quality.

Hamill is involved in projects that examine transcriptomic and proteomic variations linked to these quality traits. A significant area of interest is identifying genetic variation associated with beef and pork quality. The structure/function relationship in meat products is studied using model systems, such as extracted myofibrils, with techniques like microscopy, differential scanning calorimetry, and high-field NMR.

She is the Principal Investigator and coordinator of a DAFF FIRM-funded project, “Understanding the physico-chemistry of the meat matrix and its potential as a delivery system for added bioactive compounds,” involving collaborators from UCC, UCD, and NUIG. Hamill is also involved in several EU FP6 projects and other research collaborations, including “Sustainable pork production” and “The genomic and proteomic regulation of pork quality.” She maintains ongoing partnerships with Teagasc colleagues in both food and agriculture research.

LINKS

https://www.teagasc.ie/contact/staff-directory/h/ruth-hamill/