Discover The Science of Meat with Dr. Mahabbat Ali
Unlock the Secrets of Flavour, Texture, and Nurtrition
You`re guaranteed to find something interesting about Meat Science.
Dr. Mahabbat Ali
Chairman & Associate Professor
22
Publications
8
Students Supervised
Meat
Quality
Animal Nutrition
Livestock Management
Research
and Innovation
Exploring the Post-Mortem Changes, Chemical Composition, and Caloric Value of Meat
Meat is widely recognized as a highly nutritious food that effectively fulfills our daily requirements for essential nutrients such as protein, fat, minerals, and vitamins. The process of converting muscles into meat involves certain post-mortem changes, resulting in the transfer of muscle composition to the composition of meat. To accurately assess the nutritional value of meat, it is crucial to understand its chemical composition, which includes moisture, protein, fat, carbohydrate, minerals, and vitamins. The caloric value of meat predominantly relies on its protein and fat content, leading to variations in caloric value among different species of meat animals. Additionally, factors like breed, age, sex, plane of nutrition, and exercise levels also impact the composition of meat.
- Upskill your meat science knowledge.
- Access the world of livestock technology.
- Learn the latest skills of meat labratory.
Research Overview Dr. Ali’s research focuses on improving meat quality through innovative approaches. His studies delve into factors affecting meat tenderness, flavor, juiciness, and overall consumer satisfaction. With a multidisciplinary approach, he explores the impact of animal nutrition, genetics, and production systems on meat quality. Dr. Ali’s research findings have contributed significantly to the sustainable production of high-quality meat.
Research & Publications Of M. Ali
Explore Dr. Ali’s published works, including research papers, articles, and conference presentations. His publications cover a wide range of topics in meat science, animal nutrition, and livestock management. Each publication provides valuable insights into the latest advancements in the field.
| RESEARCH ARTICLES TIITLE | CITATION LINK |
|---|---|
| 1. Ali M, Aung SH, Abeyrathne EDNS, Park JY, Jung JH, Jang A, Jeong JY and Nam KC (2022). Quality enhancement of frozen chicken meat marinated with phosphate alternatives. Food Science of Animal Resources. 43(2):245-268. | CITE NOW |
| 2. Aung SH, Abeyrathne EDNS, Ali M, Ahn DU, Choi YS and Nam KC (2022). Comparison of functional properties of blood plasma collected from black goat and Hanwoo cattle. Food Science of Animal Resources. 43(1):46-60. | CITE NOW |
| 3. Ali M, Lee SY, Park JY and Nam KC (2021). Evaluation of Meat from Native Chickens: Analysis of Biochemical Components, Fatty Acids, Antioxidant Dipeptides, and Microstructure at Two Slaughter Ages. Food Science of Animal Resources, 41 (5):788~801. | CITE NOW |
| 4. Ali M, Lee SY, Park JY, Chung YH and Nam KC (2021). Antioxidant Properties and Physicochemical Attributes of Meat from Berkshire Finishing Pigs Supplemented .with Rubus coreanus By-Product. Food Science of Animal Resources, 41(5):826~839. | CITE NOW |
| 5. Ali M, and Nam KC (2021). Physicochemical attributes, oxidative stability, and microbial profile of boneless sirloin and bone in T-bone steaks from Hanwoo steer with reference to dry-aging. Journal of animal Science and Technology, 63 (5):1169-1181. | CITE NOW |
Courses that take M. Ali
ASVM
APMA 111, 112 Animal Science & Ecology
ASVM
APMA 211, 212 Beef Cattle, Draught & Large Animal Production
ASVM
APMA 351, 352 Goat, Sheep & Small Animal Production
ASVM
APMA 451, 452 Wild life, Zoo, Pet, Lab. & Aquatic Animal Management and Conservation
ASVM
APMA 511, 512 Meat Technology & Animal By-product Management
AGBM
APMA 101, 102 Animal Production and Technology
AGRICULTURE
APMA 157, 158 Livestock Production
AGEC
APMA 125, 126 General Animal Science
“Dr. Mahabbat Ali’s expertise in meat science is unparalleled. His research and guidance have revolutionized our production processes, ensuring top-quality and safe meat products.
JISAN AHMED
MS STUDENT
Dr. Mahabbat Ali’s dedication to sustainability in the meat industry is commendable. His innovative approaches and sustainable practices have not only reduced our environmental impact but also improved the overall efficiency of our operations.
KAZI ESTIEQUE ALAM
MS STUDENT
“Working with Dr. Mahabbat Ali has been a transformative experience. His expertise and guidance in meat science have enabled us to enhance product quality and meet consumer demands. His dedication to advancing the field is truly inspiring.”
MD ISMILE BHUYAN
MS STUDENT
