Showing results (11-20 of 29) with videos related to
Sort By:
Pageof 3
Meat Science|August 5, 2014
Effect of beef ultimate pH and large structural protein changes with aging on meat tendernessG Wu, M M Farouk, S Clerens, et al.Meat Science|February 16, 2013
The initial freezing point temperature of beef rises with the rise in pH: a short communicationM M Farouk, R M Kemp, S Cartwright, et al.Meat Science|July 31, 2013
Small heat shock proteins and their role in meat tenderness: a reviewD Lomiwes, M M Farouk, E Wiklund, et al.Meat Science|November 23, 2011
The "sponge effect" hypothesis: an alternative explanation of the improvement in the waterholding capacity of meat with ageingM M Farouk, N Md Mustafa, G Wu, et al.Meat Science|September 25, 2013
The development of meat tenderness is likely to be compartmentalised by ultimate pHD Lomiwes, M M Farouk, G Wu, et al.Meat Science|November 9, 2011
Effects of pH adjustment with phosphates on attributes and functionalities of normal and high pH beefO A Young, S X Zhang, M M Farouk, et al.Meat Science|November 9, 2011
Cooked sausage batter cohesiveness as affected by sarcoplasmic proteinsM M Farouk, K Wieliczko, R Lim, et al.Meat Science|November 9, 2011
Effects of rigor temperature and electrical stimulation on venison qualityA E D Bekhit, M M Farouk, L Cassidy, et al.Journal of Animal Science|September 1, 1992
The effect of postexsanguination infusion of beef on composition, tenderness, and functional propertiesM M Farouk, J F Price, A M Salih, et al.Meat Science|November 9, 2011
Post-mortem metmyoglobin reduction in fresh venisonA E D Bekhit, L Cassidy, R D Hurst, et al.Pageof 3