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Other publications

• Jiang, M. and Farag, K.W. (2023) British Food Journal Vol. ahead-of-print No. ahead-of-print
• da Silva, S., & Farag, K. (2021) Meat Science, 171, 108276.
• Smith, A. and Farag, K (2019) Impact of the presence of blood during the slaughter of cattle 65th International Congress of Meat Science and Technology 17-22rd August 2019, Berlin, Germany
• Maddy, K. and Farag, K (2019) The influence of cattle age and breed on the meat quality of typical UK retail specification beef. 65th International Congress of Meat Science and Technology 17-22rd August 2019, Berlin, Germany
• Odueke, O. B., Chadd, S. A., Baines, R. N., Farag, K. W., & Jansson, J. (2018) Effects of gamma irradiation on the shelf-life of a dairy-like product. Radiation Physics and Chemistry 143
• Baumann, E., & Farag, K (2017) An Evaluation Of The Tenderising Effect Of Needle-Injecting Hot, Pre-Rigor Lamb Carcasses With A Ficin-Water Solution. Proceedings of the 63rd International Congress of Meat Science and Technology (ICoMST), Cork - (Ireland) (13th to 18th August 2017)
• Odueke, O. B., Chadd, S. A., Baines, R. N. and Farag, K. W. (2016) 18th World Congress of Food Science and Technology, At Dublin, Ireland (August 2016)
• Odueke,O. B., Farag, K. W., Baines, B. N. and Chadd S. A. (2016) Food and Bioprocess Technology DOI10.1007/s11947-016-1709-y
• O'Connor, N., Farag, K. and Baines, R. (2016) British Food Journal 118 (2) pp.429 - 449
• Ezeomah B. & Farag K (2016) Appetite doi: 10.1016/j.appet.2016.07.025
• Soon, J.M., Manning, L., Farag, K., Jackson, E., Dani, S. and Fassam, L. (2016) Science E-Letter, 13 July)
• Rahmi Uyar, Tesfaye Faye Bedane, Ferruh Erdogdu, T. Koray Palazoglu, Karim W. Farag and Francesco Marra (2015) Journal of Food Engineering 146 (Feb) 163–171
• Orr, J. and Farag, K. W. (2015) Scottish Livestock Farmers’ Concerns and Religious Slaughter in the UK. Proceedings of the 61st International Congress of Meat Science and Technology (ICoMST), Polydome - Clermont-Ferrand (FRANCE) (23rd to 28th August 2015).
• Freeman, W. and Farag, K. W. (2015). New Regulation 1169/2011 EC and the Impact on Allergic Consumer Purchasing Habits. Proceedings of the 61st International Congress of Meat Science and Technology (ICoMST), Polydome - Clermont-Ferrand (FRANCE) (23rd to 28th August 2015). (2015)
• Odueke, O., Farag, K. W., Baines, R. N. and Chadd, S. (2014). Irradiation Applications in Dairy Products. International Symposium on Food Safety and Quality: Applications of Nuclear and Related Techniques, Vienna, Austria, 10–1 3 November 2014. (2014)
• Farag, K. W , Pinnock, S. and Manning, L. (2014) The labelling of religiously slaughtered meat in the UK: an industry and consumer perspective. Archivos Latinoamericanos de Producción Animal 22 (5), 163-165
• Farag, K. W. and Houlden K. L (2013). The Comparison of UK Lamb Fed Conventional or Herbal Pastures on Meat Quality. Proceedings of the 59th International Congress of Meat Science and Technology (ICoMST), Izmir, Turkey. (2013)
• Farag, K. W. (2011). Inactivation of Campylobacter by Ozone treatment of Chicken Breast Fillets at Different Concentrations. Proceedings of the 57th International Congress of Meat Science and Technology (ICoMST), Ghent, Belgium (07-12 August 2011). (2011)
• Farag, K. W., Lyng, J. G., Morgan, D. J., Cronin, D. A. (2011) A comparison of conventionally and radio frequency thawing of beef meats: effects on product temperature distribution. Food Bioprocess and Technology 4 (7) 1128-1136
• Farag, K. W., Marra, F., Lyng, J. G., Morgan, D. J. and Cronin, D. A. (2010) Temperature changes and power consumption during radio frequency tempering of beef lean/fat formulations. Food Bioprocess and Technology 3 (5) 732-740
• Farag, K. W., Lyng, J. G., Morgan, D. J., Cronin, D. A. (2009) Tempering and thawing rate effect on drip loss of beef meat. Meat Science 83 (2) 278-284
• Farag, K. W., Lyng, J. G., Morgan, D. J., Cronin, D. A. (2009) Texture properties of lean beef ove r a temperature range of -18 to +5oC. Meat Science 81(1), 249-254.
• Farag, K.W., Lyng, J. G., Morgan, D. J., Cronin, D. A. (2008) A comparison of conventionally and radio frequency tempering of beef meats: effects on product temperature distribution. Meat Science 80 (2) 488- 495
• Farag, K. W., Lyng, J. G., Morgan, D. J., Cronin, D. A. (2008) Dielectric and thermophysical properties of different meat beef blends over a temperature range of -18 to +10°C. Meat Science 79 (4) 740-747.
• Farag, K. W., Morgan, D.J., Cronin, D.A. and Lyng, J.G. (2006). The effect of radio frequency power on tempering times and temperatures in beef blends of varying composition. Proceedings of the 52nd International Congress of Meat Science and Technology (ICoMST), Dublin, Ireland (13-18 August 2006), pp.429-430. (2006)