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Meat Science|May 14, 2013
Advances in the industrial production of halal and kosher red meatMustafa M FaroukFood Chemistry|December 24, 2013
LC MS/MS identification of large structural proteins from bull muscle and their degradation products during post mortem storageGuojie Wu, Stefan Clerens, Mustafa M FaroukFood Chemistry|September 28, 2022
Effects of sex, sire and in-bag dry-ageing on the physicochemical and microbial properties, colour and fatty acids stability of lambRenyu Zhang, Prianshu Chawla, Chathurika Samarakoon, et al.Food Chemistry|December 3, 2020
Oxidative stability, proteolysis, and in vitro digestibility of fresh and long-term frozen stored in-bag dry-aged lean beefRenyu Zhang, Michelle J Y Yoo, Mustafa M FaroukFrontiers in Nutrition|July 3, 2018
Global Provisioning of Red Meat for Flexitarian DietsTalia M Hicks, Scott O Knowles, Mustafa M FaroukComprehensive Reviews in Food Science and Food Safety|June 16, 2025
Hybridization in Meat-Based Dual Protein Foods: Mechanisms, Challenges, and Consumer InsightsRenyu Zhang, Mustafa M Farouk, Carolina E Realini, et al.Meat Science|September 20, 2024
Tailoring meat products for the elderly: A comprehensive reviewMustafa M Farouk, Renyu Zhang, David I Jenkinson, et al.Meat Science|March 18, 2016
A hydrophilic interaction liquid chromatography-mass spectrometry (HILIC-MS) based metabolomics study on colour stability of ovine meatArvind K Subbaraj, Yuan H Brad Kim, Karl Fraser, et al.Meat Science|February 16, 2021
Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimesRenyu Zhang, Alastair B Ross, Michelle J Y Yoo, et al.Meat Science|September 25, 2024
Dry-ageing impacts on meat quality, oxidative stability, and release of free amino acids in striploins from dairy crossbred yearling and 2-year-old steersRenyu Zhang, Noby Jacob, Michael Agnew, et al.Pageof 4