You`re guaranteed to find something interesting about Meat Science.
Chairman & Associate Professor
Publications
Students Supervised
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.
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. |
|
|
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. |
|
|
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. |
|
|
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. |
|
|
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. |
"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.
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.
"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."
