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Mustafa M. Farouk

Observed names: Farouk, Mustafa, Farouk, Mustafa M. (ed.), M. M. FAROUK, M. M. Farouk, M.M Farouk, M.M. FAROUK, M.M. Farouk, MM Farouk, Mustafa Farouk, MustafaM. Farouk
Observed institutions: University of Alaska Fairbanks, Lincoln University, AgResearch, Bioeconomy Science Institute, Massey University, Michigan State University
ORCID: 0000-0001-6089-1640
Observed ORCID: 0000-0001-6089-1640
OpenAlex ID: A5077130240
Halal and kosher slaughter methods and meat quality: A review
2014 · M.M. Farouk, H.M. Al-Mazeedi, et al. · Meat Science · 233
Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies
2018 · Yuan H. Brad Kim, Danyi Ma, et al. · Meat Science · 215
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Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef
2003 · M.M. Farouk, K.J. Wieliczko, et al. · Meat Science · 213
The development of meat tenderness is likely to be compartmentalised by ultimate pH
2013 · D. Lomiwes, M.M. Farouk, et al. · Meat Science · 210
Small heat shock proteins and their role in meat tenderness: A review
2013 · D. Lomiwes, M.M. Farouk, et al. · Meat Science · 180
Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness
2014 · G. Wu, M.M. Farouk, et al. · Meat Science · 138
Advances in the industrial production of halal and kosher red meat
2013 · Mustafa M. Farouk · Meat Science · 123
Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beef
1998 · M.M. Farouk, J.E. Swan · Meat Science · 118
The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing
2011 · M.M. Farouk, N.Md. Mustafa, et al. · Meat Science · 112
Functional stability of frozen normal and high pH beef
2005 · S.X. Zhang, M.M. Farouk, et al. · Meat Science · 112
Industrial halal meat production and animal welfare: A review
2016 · M.M. Farouk, K.M. Pufpaff, et al. · Meat Science · 108
Evaluating low- mid- and high-level fusion strategies for combining Raman and infrared spectroscopy for quality assessment of red meat
2021 · Chima Robert, William Jessep, et al. · Food Chemistry · 88
Physicochemical and sensory properties of beef muscles after Pulsed Electric Field processing
2019 · Kevin Kantono, Nazimah Hamid, et al. · Food Research International · 79
Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats
2016 · Qianli Ma, Nazimah Hamid, et al. · Innovative Food Science & Emerging Technologies · 79
A hydrophilic interaction liquid chromatography–mass spectrometry (HILIC–MS) based metabolomics study on colour stability of ovine meat
2016 · Arvind K. Subbaraj, Yuan H. Brad Kim, et al. · Meat Science · 75
Camel meat and meat products
2012 · Kadim, Isam T. (ed.), Mahgoub, Osman (ed.), et al. · CABI eBooks · 75
The effect of electrical stimulation on post mortem myofibrillar protein degradation and small heat shock protein kinetics in bull beef
2015 · C.J. Contreras-Castillo, D. Lomiwes, et al. · Meat Science · 74
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Challenges and processing strategies to produce high quality frozen meat
2023 · Renyu Zhang, Carolina E. Realini, et al. · Meat Science · 72
Effects of meat addition on pasta structure, nutrition and in vitro digestibility
2016 · Tingting Liu, Nazimah Hamid, et al. · Food Chemistry · 71
Small heat shock proteins and toughness in intermediate pHu beef
2013 · D. Lomiwes, M.M. Farouk, et al. · Meat Science · 70
Global Provisioning of Red Meat for Flexitarian Diets
2018 · Talia M. Hicks, Scott O. Knowles, et al. · Frontiers in Nutrition · 62
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Effects of pH adjustment with phosphates on attributes and functionalities of normal and high pH beef
2005 · O.A. Young, S.X. Zhang, et al. · Meat Science · 62
Venison: Meat from red deer (Cervus elaphus) and reindeer (Rangifer tarandus tarandus)
2014 · Eva Wiklund, Mustafa Farouk, et al. · Animal Frontiers · 60
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The protection of bovine skeletal myofibrils from proteolytic damage post mortem by small heat shock proteins
2014 · D. Lomiwes, S.M. Hurst, et al. · Meat Science · 59
Conformational changes and product quality of high-moisture extrudates produced from soy, rice, and pea proteins
2023 · Boning Mao, Jaspreet Singh, et al. · Food Hydrocolloids · 58
Works count: 130
Citation count: 4,673
H-index: 39
I10-index: 88
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