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Meat Science|November 9, 2011
Acceptability and functional properties of restructured roast from frozen pre-rigor injected beefM M Farouk, J E SwanMeat Science|November 9, 2011
Initial chilling rate of pre-rigor beef muscles as an indicator of colour of thawed meatM M Farouk, S J LovattMeat Science|November 9, 2011
The effect of post-exsanguination infusion on the composition, exudation, color and post-mortem metabolic changes in lambM M Farouk, J F PriceMeat Science|November 9, 2011
Effect of Muscle Condition Before Freezing and Simulated Chemical Changes During Frozen Storage on the pH and Colour of BeefM M Farouk, J E SwanMeat Science|November 9, 2011
Effect of pH at time of salting on the functional properties of pre-rigor beefM M Farouk, J E SwanMeat Science|November 9, 2011
Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beefM M Farouk, J E SwanMeat Science|November 9, 2011
Effect of muscle condition before freezing and simulated chemical changes during frozen storage on protein functionality in beefM M Farouk, J E SwanMeat Science|November 9, 2011
Effect of diet and fat content on the functional properties of thawed beefM M Farouk, K J WieliczkoMeat Science|November 9, 2011
Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beefM M Farouk, K J Wieliczko, I MertsMeat Science|May 1, 2016
Industrial halal meat production and animal welfare: A reviewM M Farouk, K M Pufpaff, M AmirPageof 3