Browsing by Author "Farouk, M. M."
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Attributes of beef sausage batters, patties and restructured roasts from two boning systems
Farouk, M. M.; Hall, W. K.; Swan, Janis E. (2000)Sausage batters, patties, hot-set (HS) and cold-set (CS) roasts were processed from electrically stimulated hot-boned or nonstimulated cold-boned beef (two of the boning systems used in New Zealand) that had been held for ... -
Processing time and binder effect on the quality of restructured rolls from hot-boned beef
Farouk, M. M.; Hall, W. K.; Wieliczko, K. J.; Swan, Janis E. (Blackwell Publishing Inc., 2005)The effects of time postmortem and binders on the quality of raw and cooked restructured beef rolls were determined. The use of prerigor meat (1–5 h postmortem) or Activa resulted in higher bind strength for both raw and ...
Co-authors for M. M. Farouk
M. M. Farouk has 3 co-authors in Research Commons.