Mustafa M. Farouk

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

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

Dominic Lomiwes, Mustafa M. Farouk, G. Wu et al. · Meat Science · 2013 · 191 citations

Animal Physiology, Nutrition, Ultimate Ph +10

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

G. Wu, Mustafa M. Farouk, Stefan Clerens et al. · Meat Science · 2014 · 121 citations

Animal Physiology, Nutrition, Animal Nutrition +10

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

Mustafa M. Farouk, J.E. Swan · Meat Science · 1998 · 118 citations

Meat Packaging, Hot-boned Manufacturing Beef, Mechanical Engineering +7

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