Samer Mudalal

Samer Mudalal
An-Najah National University · Department of Nutrition and Food Technology

PhD in Food Science and Biotechnology

About

32
Publications
15,085
Reads
How we measure 'reads'
A 'read' is counted each time someone views a publication summary (such as the title, abstract, and list of authors), clicks on a figure, or views or downloads the full-text. Learn more
1,357
Citations
Introduction
Our research interests are dedicated to study: 1. The effect of recent muscle abnormalities due genetic selection on the quality traits of chicken and turkey breast meat 2. Factors that affect on the consumer awareness toward food safety in Palestine 3. Strategies to optimize meat formulation to mitigate the level of sodium in meat products 4. Hurdle technology to extend the shelf life of food products (current case: fresh thyme leaves)
Additional affiliations
January 2015 - present
An-Najah National University
Position
  • Professor (Assistant)
Education
December 2012 - August 2015
University of Bologna
Field of study
  • Food Science and Biotechnology

Publications

Publications (32)
Article
Full-text available
There is growing interest in Origanum syriacum due to attractive culinary applications and functional properties. Solar drying is the most common conventional method for drying Origanum syriacum L. (Za’atar) in Mediterranean region. This study aimed to evaluate the quality traits of solar dried za’atar in comparison to freeze dried za’atar. Proxima...
Article
The aim of this study was to assess the occurrence of white striping (WS), wooden (WB), and white striping combined with wooden (WS/WB) muscle abnormalities at different slaughter ages (34, 41, 48 days). In addition, the influence of these muscle abnormalities at different slaughter ages on quality characteristics (physical dimensions, pH, color in...
Article
Full-text available
Dried oregano (Origanum syriacum L.) is a common product in the Mediterranean diet and it has wide culinary applications. The quality and functional ingredients profile of oregano is highly affected by drying technology. This study was aimed to discriminate different quality traits of air, solar, and freeze-dried oregano by employing electronic nos...
Conference Paper
The overall shelf life of fresh chicken carcasses depends mainly on the initial load and the diversity of microbial species during slaughtering. The purpose of this study was to evaluate effect of distribution chain conditions on the shelf life of atmospherically packaged chicken carcasses. Accordingly, 36 whole chicken carcasses were selected from...
Article
Full-text available
The interest in za’atar has increased in recent years due to its economic, cultural, and functional importance. The traditional za’atar mix made from dried Origanum syriacum is now a demanded product nationally and internationally. Air-drying at low temperatures can preserve za’atar quality traits better than other techniques such as oven-drying. T...
Article
The objective of this research was to investigate the effects of a natural herb extract1 (HE) on the general growth performance and the incidence of muscle abnormalities (white striping and wooden) of broiler chicks. A total of 504 one-day old chicks (Ross 500) were used in the experiment and randomly partitioned into 3 treatments with 7 replicates...
Article
Full-text available
The appearance of white striations over the breast of chicken and turkey meat is considered as a recent emerging and growing problem. The aim of this research is to investigate the ability of visible-near infra-red (VIS/NIR) spectroscopy to predict the quality traits of different levels of white striping (thickness of white striations, moderate < 1...
Article
Full-text available
The appearance of white striations over breast meat is an emerging and growing problem. The main purpose of this study was to employ the reflectance of visible-near infrared (VIS/NIR) spectroscopy to differentiate between normal and white striped turkey breasts. Accordingly, 34 turkey breast fillets were selected representing a different level of w...
Article
Full-text available
Ultra-high temperature (UHT) milk products have the main market share in the Palestinian local dairy market. The aim of this study was to evaluate the sensory, physico-chemical and microbiological quality of UHT milk. In total 30 milk packs from Low and whole-fat UHT were selected from three different (two locals and one foreign labeled as A, B, an...
Article
Full-text available
The aim of this study is to evaluate the incidence of white striping abnormality and its consequences on the quality traits of raw and processed turkey breast (chemical composition, color traits, and water holding capacity). In total, about 2300 breasts from 22 flocks were used to assess the incidence and 60 breasts to evaluate the quality traits....
Article
Full-text available
This study aims to evaluate the possibility to formulate low-sodium bicarbonate-marinated turkey breast meat. In total, 60 meat cuts (100 × 50 × 30mm) were divided into four treatments: B1 (0.5% sodium bicarbonate and 0% sodium chloride replacement), B2 (0.5% sodium bicarbonate and 15% sodium chloride replacement), B3 (0.5% sodium bicarbonate and 3...
Article
As in other livestock species, the annual per capita consumption of rabbit meat is currently estimated as the ratio of the total weight of carcasses available for consumption to the number of inhabitants of a certain region. The aim of this work was to establish conversion coefficients from carcass to dible lean meat and estimate real rabbit meat c...
Article
Full-text available
In the past decades, the intense selection practices carried out in order to develop fast growing and high breast-yield turkey hybrids profoundly modified the muscle physiology leading to the development of growth-related alterations and muscular abnormalities. White striations of variable thickness have been particularly observed on the ventral su...
Poster
Full-text available
there is a growing trend to utilise by-products from the food industry as sustainable source of feed and food ingredients, including biomass production.
Poster
Saccharomyces boulardii is a variety of Saccharomyces cerevisiae that is usually indicated as Saccharomyces cerevisiae var.boulardii. S. boulardii is non-pathogenic and vegetative yeast, which is extensively used as probiotic. Several studies showed that S. boulardii has vital therapeutic role in the host such as prevention of antimicrobial associa...
Article
Full-text available
Only a few years ago, the poultry industry began to face a recent abnormality in breast meat, known as wooden breast, which frequently overlaps with white striping. This study aimed to assess the impact of wooden breast abnormality on quality traits of meat. For this purpose, 32 normal (NRM), 32 wooden (WB), and 32 wooden and white-striped (WB/WS)...
Article
Full-text available
During the past few decades there has been a notable increase in the demand for poultry meat due to its low cost, good nutritional profile and suitability for further processing. Moreover, current forecasts and projection studies have predicted that the expansion of the poultry market will continue in the future. This growing demand has led to prog...
Article
Full-text available
One of the consequences of intense genetic selection for growth of poultry is the recent appearance of abnormalities in chicken breast muscles, such as white striping (characterised by superficial white striations) and wooden breast (characterised by pale and bulged areas with substantial hardness). The aim of this study was to evaluate the quality...
Article
Full-text available
Several types of muscle abnormalities are present in the poultry industry as a result of genetic selection, leading to decreased quality of meat and consequent economic loss. The appearance of thin (moderate) to thick (severe) white striping (WS) striations parallel to muscle fibers on the surface of broiler breast fillets is one of the most troubl...
Article
Full-text available
Recently, white striations parallel to muscle fibers direction have been observed on the surface of chicken breast, which could be ascribed to intensive growth selection. The aim of this study was to evaluate the effects of white striping on chemical composition with special emphasis on myofibrillar and sarcoplasmic protein fractions that are relev...
Article
Full-text available
White striping defect (appearance of white striations parallel to muscle fiber on surface of breast) is considered an emerging issue in chicken breast meat which is related to increasing growth rate of modern hybrid birds. This study was aimed at evaluating the effect of white striping on chemical composition and nutritional value of chicken breast...
Article
Full-text available
White striping defect (appearance of white striations parallel to muscle fiber on surface of breast) is considered an emerging issue in chicken breast meat which is related to increasing growth rate of modern hybrid birds. This study was aimed at evaluating the effect of white striping on chemical composition and nutritional value of chicken breast...
Article
This study was aimed at evaluating the consequences of sodium chloride reduction by potassium chloride up to 50% on technological, sensorial and microbiological traits of marinated rabbit meat. In total, 226 rabbit loin meat samples were obtained and subjected to vacuum tumbling using solutions with different NaCl/KCl ratios. Replacing of sodium ch...
Data
Because the use of phosphates has being recently diminished in meat industry due to the nutritional drawbacks of phosphates, some researchers started to evaluate sodium bicarbonate as phosphate replacer in meat products. The aim of this study was to evaluate the effect of different temperature combinations of dry air-cooking treat-ments (Air and Co...
Article
Full-text available
Because the use of phosphates has being recently diminished in meat industry due to the nutritional drawbacks of phosphates, some researchers started to evaluate sodium bicarbonate as phosphate replacer in meat products. The aim of this study was to evaluate the effect of different temperature combinations of dry air-cooking treat-ments (Air and Co...
Article
Various types of functional ingredients in the forms of inorganic salts (i.e. sodium chloride, phosphates, bicarbonate) and organic compounds mainly from plant and animal origins have been introduced to meet wide sensory and technological requirements of processed meat producers and consumers. This review deals with functional ingredients that are...
Article
Full-text available
The aims of this study were to evaluate the incidence of white striping (WS) under commercial conditions and assess its effect on some quality traits in broiler breast fillets. In the first experiment, occurrence of WS (absence = normal; presence classified in 2 levels as moderate or severe) was assessed in a major commercial processing plant on 28...
Article
Full-text available
Water/n-propanol/sucrose laurate/allylbenzene micellar systems were formulated and applied in the isomerization of allylbenzene in the presence of heterogenized derivatives of some platinum group catalysts. The ratio (w/w) of n-propanol/surfactant studied herewith was 2/1. Temperature insensitive microemulsions were found. The microemulsions were c...

Network

Cited By

Projects

Projects (2)
Archived project
To study the production of astaxanthin by Phaffia rhodozyma using sesame cake as natural source for feeding Phaffia rhodozyma.