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List of works by Mustafa Farouk

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

scientific article published on 20 February 2016

Advances in the industrial production of halal and kosher red meat ⬇️

scientific article published on April 15, 2013

Effect of High Hydrostatic Pressure Processing on the Chemical Characteristics of Different Lamb Cuts

scientific article published on 12 October 2020

Effect of animal age on the nutritional and physicochemical qualities of ovine bresaola

scientific article published on 07 February 2018

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

scientific article published on 20 June 2014

Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats

Effect of diet and fat content on the functional properties of thawed beef.

scientific article published on August 2003

Effect of fast freezing then thaw-aging on meat quality attributes of lamb M. longissimus lumborum

scientific article published on 19 June 2019

Effects of additional electrical stimulation and pre-rigor conditioning temperature on the ageing potential of hot-boned bovine muscles

scientific article published on 24 December 2019

Effects of electrical stimulation and pre-rigor conditioning temperature on aging potential of hot-boned beef M. longissimus lumborum

scientific article published on 14 June 2019

Effects of meat addition on pasta structure, nutrition and in vitro digestibility.

scientific article published on 20 June 2016

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

scientific article published on 01 May 2005

Effects of rigor temperature and electrical stimulation on venison quality

scientific article published on 02 November 2006

Functional stability of frozen normal and high pH beef

scientific article published on 01 January 2005

Global Provisioning of Red Meat for Flexitarian Diets.

scientific article

Halal and kosher slaughter methods and meat quality: a review

scientific article published on 05 June 2014

Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system

scientific article published on 26 January 2017

In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility

scientific article published on 25 December 2020

Industrial halal meat production and animal welfare: A review.

scientific article published on 20 April 2016

LC MS/MS identification of large structural proteins from bull muscle and their degradation products during post mortem storage.

scientific article

Meat insights: Uruguayan consumers´ mental associations and motives underlying consumption changes

scientific article published in 2022

Novel meat-enriched foods for older consumers

scientific article published on 16 October 2017

Oxidative stability, proteolysis, and in vitro digestibility of fresh and long-term frozen stored in-bag dry-aged lean beef

scientific article published on 17 November 2020

Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility.

scientific article published on November 2016

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

scientific article published on 12 March 2019

Post-mortem metmyoglobin reduction in fresh venison

scientific article published on 22 August 2006

Preliminary studies to determine the chaperoning properties of bovine casein and crystallin proteins at reducing beef muscle protein aggregation during heating

Small heat shock proteins and their role in meat tenderness: a review.

scientific article published on 16 June 2013

Small heat shock proteins and toughness in intermediate pHu beef.

scientific article published on 30 May 2013

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

scientific article published on 30 October 2011

The Impact of High-Pressure Processing on Physicochemical Properties and Sensory Characteristics of Three Different Lamb Meat Cuts

scientific article published on 08 June 2020

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

scientific article

The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef

scientific article published on 18 November 2015

The effect of post-exsanguination infusion on the composition, exudation, color and post-mortem metabolic changes in lamb

scientific article published on 01 January 1994

The in vitro digestibility of beef varies with its inherent ultimate pH.

scientific article published in November 2014

The initial freezing point temperature of beef rises with the rise in pH: a short communication

scientific article published on 11 January 2013

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

scientific article published on 04 April 2014

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

scientific article published on January 1, 2004

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

scientific article published on 04 May 2018

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