Search Results - "Farag, K.W."

Dielectric and thermophysical properties of different beef meat blends over a temperature range of −18 to +10 °C by Farag, K.W., Lyng, J.G., Morgan, D.J., Cronin, D.A.

“…Dielectric and thermophysical properties of three different beef meat blends (lean, fat and 50:50 mixture) were evaluated over a range of temperatures from −18…”
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A comparison of conventional and radio frequency tempering of beef meats: Effects on product temperature distribution by Farag, K.W., Lyng, J.G., Morgan, D.J., Cronin, D.A.

“…This study aimed to develop radio frequency (RF) pilot-scale protocols for tempering beef meat blends (4kg blocks) to achieve average temperatures between −2…”
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Effect of low temperatures (−18 to +5 °C) on the texture of beef lean by Farag, K.W., Lyng, J.G., Morgan, D.J., Cronin, D.A.

“…The textural properties of beef over the temperature range −18 to +5 °C were measured using Warner Bratzler (WB) and tensile techniques. In addition, the…”
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A comparison of conventional and radio frequency defrosting of lean beef meats: Effects on water binding characteristics by Farag, K.W., Duggan, E., Morgan, D.J., Cronin, D.A., Lyng, J.G.

“…The effect of defrosting rate (slow conventional air vs. fast radio frequency (RF) method) on water holding properties of lean beef meat (whole, minced and…”
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