Mustafa M. Farouk

Best Publications

• Halal and kosher slaughter methods and meat quality: a review.

  Mustafa M. Farouk;Hani M. Al-Mazeedi;Azad Behnan Sabow;Alaa El-Din Ahmed Bekhit

  253
  Citations

• Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef.

  Unknown

  251
  Citations

• The development of meat tenderness is likely to be compartmentalised by ultimate pH.

  Unknown

  200
  Citations

• Small heat shock proteins and their role in meat tenderness: A review

  D. Lomiwes;M.M. Farouk;E. Wiklund;O.A. Young

  196
  Citations

• Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies.

  Yuan H. Brad Kim;Danyi Ma;Derico Setyabrata;Mustafa M. Farouk

  191
  Citations

• Functional stability of frozen normal and high pH beef.

  Unknown

  170
  Citations

• Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beef.

  Unknown

  153
  Citations

• Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness

  G. Wu;M.M. Farouk;S. Clerens;K. Rosenvold

  133
  Citations

• Advances in the industrial production of halal and kosher red meat.

  Unknown

  129
  Citations

• The "sponge effect" hypothesis: an alternative explanation of the improvement in the waterholding capacity of meat with ageing.

  Unknown

  125
  Citations

• Industrial halal meat production and animal welfare: A review.

  Unknown

  95
  Citations

• Effects of pH adjustment with phosphates on attributes and functionalities of normal and high pH beef.

  Unknown

  76
  Citations

• Effect of Muscle Condition Before Freezing and Simulated Chemical Changes During Frozen Storage on the pH and Colour of Beef

  Unknown

  75
  Citations

• The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteins.

  Unknown

  72
  Citations

• MEAT QUALITY ATTRIBUTES OF CHILLED VENISON AND BEEF

  Unknown

  72
  Citations

• Evaluating low- mid- and high-level fusion strategies for combining Raman and infrared spectroscopy for quality assessment of red meat.

  Chima Robert;William Jessep;Joshua J. Sutton;Talia M. Hicks

  70
  Citations

• A hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) based metabolomics study on colour stability of ovine meat.

  Unknown

  70
  Citations

• Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins.

  Unknown

  70
  Citations

• Some physical, chemical and sensory properties of chevon products from three New Zealand goat breeds

  Unknown

  70
  Citations

• Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing.

  Kevin Kantono;Nazimah Hamid;Indrawati Oey;Shu Wang

  67
  Citations