Browsing Open Theses & Dissertations by Thesis Supervisor "Farouk, Mustafa"
Now showing items 1-4 of 4
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The biological basis for toughness in beef
(Auckland University of Technology, 2012)The aim of this thesis was to elucidate role of small heat shock proteins (sHSPs) in the development of tenderness in beef. Data in this thesis were predominantly obtained from bull M. longissimus dorsi aged at -1.5°C for ... -
Characterisation of Bresaola Products Made from Beef, Veal, Wagyu, Mutton and Lamb
(Auckland University of Technology, 2015)Bresaola is a traditional Italian preserved meat product processed by salting and curing different cuts of lean bovine meat. Bresaola has been favoured by consumers across the globe owing to the characteristic flavour and ... -
Nutritional and sensory properties of protein enriched bread
(Auckland University of Technology, 2015)Bread is one of the most consumed foods worldwide. It is high in carbohydrate and low in protein content. Nowadays, an increasing number of people prefer healthier food with balanced nutrients. Red meat is known to possess ... -
Physicochemical and Sensory Characterization of Gnocchi and the Effects of Novel Reformulation on in Vitro Digestibility
(Auckland University of Technology, 2014)Conventional gnocchi are small Italian dumplings made from potatoes, flour, and sometimes eggs. They contain a large amount of carbohydrate but are a poor source of protein. In this study, we sought to develop a gnocchi-type ...