K.J. WIELICZKO

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

Mustafa M. Farouk, K.J. WIELICZKO, I. Merts · Meat Science · 2003 · 201 citations

Meat Packaging, Manufacturing Beef, Functional Properties +12

Functional stability of frozen normal and high pH beef

S.X. ZHANG, Mustafa M. Farouk, O.A. Young et al. · Meat Science · 2005 · 108 citations

Nutrition, Functional Stability, Physiology +4

Cooked sausage batter cohesiveness as affected by sarcoplasmic proteins

Mustafa M. Farouk, K.J. WIELICZKO, R. Kawamoto J.E. Andrade K.-W. Lim et al. · Meat Science · 2002 · 53 citations

Food Chemistry, Biochemistry, Protein Folding +6

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

Mustafa M. Farouk, K.J. WIELICZKO · Meat Science · 2003 · 45 citations

Thawed Beef, Nutrition, Functional Properties +9

Optimum Time for Using Chilled Beef in Gelled Products

Mustafa M. Farouk, K.J. WIELICZKO · Journal of Food Science · 2003 · 13 citations

Meat Packaging, Biomanufacturing, Functional Properties +13