| Ultra-fast freezing and low storage temperatures are not necessary to maintain the functional properties of manufacturing beef MM Farouk, KJ Wieliczko, I Merts Meat science 66 (1), 171-179, 2004 | 316 | 2004 |
| Halal and kosher slaughter methods and meat quality: A review MM Farouk, HM Al-Mazeedi, AB Sabow, AED Bekhit, KD Adeyemi, ... Meat Science 98 (3), 505-519, 2014 | 281 | 2014 |
| Understanding postmortem biochemical processes and post-harvest aging factors to develop novel smart-aging strategies YHB Kim, D Ma, D Setyabrata, MM Farouk, SM Lonergan, ... Meat Science 144, 74-90, 2018 | 205 | 2018 |
| Small heat shock proteins and their role in meat tenderness: A review D Lomiwes, MM Farouk, E Wiklund, OA Young Meat science 96 (1), 26-40, 2014 | 205 | 2014 |
| The development of meat tenderness is likely to be compartmentalised by ultimate pH D Lomiwes, MM Farouk, G Wu, OA Young Meat Science 96 (1), 646-651, 2014 | 199 | 2014 |
| Functional stability of frozen normal and high pH beef SX Zhang, MM Farouk, OA Young, KJ Wieliczko, C Podmore Meat science 69 (4), 765-772, 2005 | 191 | 2005 |
| Advances in the industrial production of halal and kosher red meat MM Farouk Meat science 95 (4), 805-820, 2013 | 178 | 2013 |
| Effect of rigor temperature and frozen storage on functional properties of hot-boned manufacturing beef MM Farouk, JE Swan Meat science 49 (2), 233-247, 1998 | 159 | 1998 |
| Effect of beef ultimate pH and large structural protein changes with aging on meat tenderness G Wu, MM Farouk, S Clerens, K Rosenvold Meat Science 98 (4), 637-645, 2014 | 149 | 2014 |
| Industrial halal meat production and animal welfare: A review MM Farouk, KM Pufpaff, M Amir Meat Science 120, 60-70, 2016 | 115 | 2016 |
| The “sponge effect” hypothesis: An alternative explanation of the improvement in the waterholding capacity of meat with ageing MM Farouk, NM Mustafa, G Wu, G Krsinic Meat science 90 (3), 670-677, 2012 | 113 | 2012 |
| Camel meat and meat products IT Kadim, O Mahgoub, B Faye, MM Farouk CABI, 2013 | 92 | 2013 |
| Effects of pH adjustment with phosphates on attributes and functionalities of normal and high pH beef OA Young, SX Zhang, MM Farouk, C Podmore Meat Science 70 (1), 133-139, 2005 | 90 | 2005 |
| Some physical, chemical and sensory properties of chevon products from three New Zealand goat breeds JE Swan, CM Esguerra, MM Farouk Small Ruminant Research 28 (3), 273-280, 1998 | 87 | 1998 |
| Effects of meat addition on pasta structure, nutrition and in vitro digestibility T Liu, N Hamid, K Kantono, L Pereira, MM Farouk, SO Knowles Food Chemistry 213, 108-114, 2016 | 82 | 2016 |
| Small heat shock proteins and toughness in intermediate pHu beef D Lomiwes, MM Farouk, DA Frost, PM Dobbie, OA Young Meat Science 95 (3), 472-479, 2013 | 81 | 2013 |
| Effect of chilled and freezing pre-treatments prior to pulsed electric field processing on volatile profile and sensory attributes of cooked lamb meats Q Ma, N Hamid, I Oey, K Kantono, F Faridnia, M Yoo, M Farouk Innovative Food Science & Emerging Technologies 37, 359-374, 2016 | 79 | 2016 |
| A hydrophilic interaction liquid chromatography–mass spectrometry (HILIC–MS) based metabolomics study on colour stability of ovine meat AK Subbaraj, YHB Kim, K Fraser, MM Farouk Meat Science 117, 163-172, 2016 | 79 | 2016 |
| Effect of muscle condition before freezing and simulated chemical changes during frozen storage on the pH and colour of beef MM Farouk, JE Swan Meat science 50 (2), 245-256, 1998 | 75 | 1998 |
| Global provisioning of red meat for flexitarian diets TM Hicks, SO Knowles, MM Farouk Frontiers in nutrition 5, 50, 2018 | 72 | 2018 |
