Maryann Staincliffe

Actinidin pretreatment and sous vide cooking of beef brisket: Effects on meat microstructure, texture and in vitro protein digestibility

Xiaojie Zhu, Lovedeep Kaur, Maryann Staincliffe et al. · Meat Science · 2018 · 78 citations · Full text

Agriculture, Biochemistry, Food Science +16

Novel meat-enriched foods for older consumers

Mustafa M. Farouk, Michelle Ji Yeon Yoo, Nazimah Hamid et al. · Food Research International · 2017 · 36 citations · Full text

Agriculture, Food Science, Nutrition +13

Effect of PEF treatment on meat quality attributes, ultrastructure and metabolite profiles of wet and dry aged venison Longissimus dorsi muscle

Tanyaradzwa E. Mungure, Mustafa M. Farouk, E. John Birch et al. · Innovative Food Science & Emerging Technologies · 2020 · 32 citations · Full text

Agriculture, Animal Sciences, Food Science +15

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

Renyu Zhang, Michelle Ji Yeon Yoo, C.E. Realini et al. · Foods · 2020 · 24 citations · Full text

Agriculture, Animal Sciences, Food Science +17

Effect of fast freezing then thaw‐aging on meat quality attributes of lamb <i>M. longissimus lumborum</i>

Prabhu Balan, Yuan H. Brad Kim, Adam Stuart et al. · Animal Science Journal · 2019 · 20 citations

Agriculture, Animal Sciences, Food Science +17