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Shai Barbut

Shai Barbut's picture

User Details

Email: 

sbarbut@uoguelph.ca

Building: 
Food Science
Phone Number: 
519-824-4120 x53669
Fax Number: 
519-824-6631

Affiliations

  • Institute of Food Technologies - Fellow
  • American Meat Science
  • Poultry Science
  • World Poultry Science
Research: 
  • Meat processing: primary and further processing of poultry and red meat
  • Protein gelation: focusing on structure/function relationships, rheological testing, producing eatable films, and microstructure
  • Use of novel organo-gels, casing and hydrocolloids
  • Integration of non-meat ingredients: effects on texture, sensory and safety of meat products
  • Microbiology: E. coli 0157:H7 in fermented meats.

Examples of Research Materials:

Examples of Student's Research Projects:

  • Mechanisms of meat emulsion stabilization with and without various oils / fats (PhD. Thesis: M. Youssef)
  • Use of polysaccharides and proteins for the production of continuous films for meat processing (PhD Thesis: B Harper)
  • Properties of Malva nut gum and its effect on the microstructure and rheological properties of meat batters (PhD. Thesis: P. Somboonpayakul)
  • Mechanisms of calcium induced cold gelation of whey proteins (PhD. Thesis: P. Hongsprabhas)
  • The pale soft and exudative (PSE) problem in poultry meat and ways to improve meat quality (Masters Thesis: L. Zhang)
  • Pressure resistance of E. coli upon exposure to low temperature (MSc Thesis: N. Henry)
  • Use of bioluminescent Salmonella enteriditis to determine bacteria movement in tumbled, marinated chicken fillets (Masters Thesis: L. Moza)
  • Methods to study the distribution of lactic acid bacteria and E. coli 0157:H7 in fermented sausages (Masters Thesis: N. Lee)

 Example of Teaching

  • Meat and Poultry Processing (42-411)
Publications: 

Text Books

  • Barbut, S. Poultry Products Processing - An Industry Guide. (550 pages) CRC Press, Boca Raton, FL. See http://www.crcpress.com. (ISBN #1-58716-060-9).

Recent Publications (+150 peer reviewed articles)

  • Laredo , T., Barbut, S. , and Marangoni, A. 2011. Molecular interactions of polymer organogelation. Soft Matter. 7:2734-43.
  • Barbut, S. 2011. Sausage casings-microstructure of regular and coated cellulose, fibrous and plastic casings. Italian J. Food Sci. On line July 2011.
  • Barbut, S . 2011. Saturated fat reduction in processed meat products. In: Reducing Saturated Fats in Foods. Ed. Talbot, G. Woodhead Pub.
  • Barbut, S. 2010. Advances in primary poultry processing. World Poultry Science.  66:399-410
  • Barbut S. 2010. Reducing fats in processed meat products. In: Processed Meats: Improving Safety, Nutrition and Quality. Eds. Kerry, J.P., and Kerry, J.F. Woodhead Pub.
  • Youssef, M. K. and Barbut, S. 2010. Physiochemical effects of the nature of the lipid phase and protein level on meat emulsion stability, texture and microstructure. J. Food Sci.  75(2):108-114.
  • Barbut, S. 2009. Pale, soft and exudative poultry meat- reviewing ways to manage at the processing plant. Poultry Sci. 88:1506-1512.
  • Barbut, S. 2009. Texture of poultry products. In: Handbook of Processed Meats and Poultry Analysis. Chapter 18. Eds. Nollet, L. M., and Toldra, F. CRC Press.
  • Youssef, M and Barbut, S. 2009. Effects of protein level and fat/oil on emulsion stability, texture, microstructure and color of meat batters. Meat Sci. 82:228-33.
  • Barbut, S.2008. Texture of dry fermented sausages. In: Handbook of Fermented Meat and Poultry. Chapter 21. Ed. F. Toldra. Blackwell Publication.
  • Barbut, S., A.A. Sosnicki, S.M. Lonergan, T. Knapp, D.C. Ciobanu, L.J. Gatcliffe, E. Huff-Lonergan, E.W. Wilson (2008). Progress in reducing the pale, soft and exudative (PSE) problem in pork and poultry meat Meat Sci. 79: 46-63.
  • Barbut, S. (2008). Effect of regular and hydrolysed dairy proteins on texture microstructure and colour of lean poultry meat batters. Journal of Intern. Food Sci Tech. 43:1792-97.
  • Barbut, S., (2007). Texture of dry fermented sausages. Chapter 21. In handbook of Fermented Meat and Poultry.Ed. F. Toldra, Blackwell Publishing Comp.
  • Somboonpanyakul, P., S. Barbut, and P. Jantawat, N. Jantawat. (2007). Textural and sensory quality of poultry meat batters containing malva salt and phosphate. Food Science Technology. 40:498-507.
  • Barbut, S. (2007). Effect of hydrolysed and regular dairy proteins on the texture, color and microstructure of poultry meat emulsions. British Poultry Science. 48: 655-660.
  • Somboonpanyakul, P., Q. Wang, S. Cui, S. Barbut, and P. Jantawat. (2006). Solution characteristic of malva nut gum extracted under alkaline conditions. Chapter in: Gums and Stabilizers for the Food Industry. Vol 13. Williams, P.A., and Phillips, G.O. Royal Soc. Chem. Pub. Pp 124-131.
  • Gill, C.O., L.F. Moza, M. Badoni, and S. Barbut. (2006). The effects on the microbiological condition of product of carcass dressing, cooling, and portioning processes at a poultry packing plant. Int. J. Food Micro. 110:187-193
  • Somboonpanyakul, P., Q. Wang, S. Cui, S. Barbut, and P. Jantawat. (2006). Malva nut gum. (Part I): extraction and physicochemical characterization. Carbo. Polymers. 64:247-253.
  • Barbut, S. (2005). Fermentation and chemical acidification of salami type products - Effect on yield, texture, and microstructure. J. Muscle Food. In Press.
  • Oliveira, T.C., Barbut, S. and Griffiths, M.W. (2005). Detection of Campylobacter jejuni in naturally contaminated chicken meat by melting-peak analysis of amplicons in real-time PCR. Int. J. Micro. 92: 105-111.
  • Zhang, L. and Barbut, S. (2005). Effects of regular and modified starches on cooked PSE, normal and DFD chicken breast meat batters. Poultry Science. 84: 789-796.
  • Barbut, S. (2004). Effect of three commercial light sources on acceptability of salmon, snapper and sea bass fillets. Aquaculture. 236: 321-329.
  • Gill, C.O., J.C. McGinniss, S. Barbut, D. Young, N. Lee and K. Rahn. (2004). Microbiological conditions of moisture enhanced chicken breasts prepared at a poultry packing plant. J. Food Prot. 67: 2675-2681.
  • Barbut, S. (2003). Effect of lighting on ground beef acceptability. Can. J. Anim. Sci. 82: 305-309.
  • Barbut, S. (2003). The relationship of illumination to color and acceptability of fermented sausages. J. Muscle Fods. 13: 13-23.
  • Barbut, S. (2001). Effect of retail light sources on the appearance of processed turkey products. Brit. Poultry Sci. 42: 590-594.
  • Pond, T.J., D. S. Wood, I.M. Mumin, S. Barbut and M.W. Griffiths. (2001). Modeling the survival of Escherichia coli 0157:H7 in uncooked, semi dry, fermented sausage. J. Food Protect. 64(6):759-766.
  • Marangoni, A. G., S. Barbut, S. E. McGauley, M. Marcone and S. S. Narine. (2000). On the structure of particulate gels - the case of salt-induced cold gelation of heat-denatured whey protein isolate. Food Hydrocol. 14:61-74.
  • Mallia, J. G., S. Barbut, J.-P. Vaillancourt, S. W. Martin and S. A. McEwen. (2000). A dark, firm, dry-like condition in breast meat of roaster chickens condemned for ascites, valgus-varus deformity and emaciation. Can. J. Animal Sci. 80:45-49.
  • Hongsprabhas, P., S. Barbut and A.G. Marangoni. (1999). The structure of cold-set whey protein isolate gels prepared with Ca++. Lebensm.-Wiss. U.-Technol. 32:196-202.
  • Hongsprabhas, P. and S. Barbut. (1999). Use of cold-set whey protein gelation to improve poultry meat batters. Poultry Science. 78:1074-1078.
  • Bautista, D.A., J. Chen, S. Barbut and M. W. Griffiths. (1998). Use of an autobioluminescent Salmonella hadar to monitor the effects of acid and temperature treatments on cell survival and viability on lactic acid-treated poultry carcasses. J. Food Prot. 61:1439-1445.
  • Swatland, H.J. and S. Barbut. (1998). Sodium chloride levels in comminuted chicken muscle in relation to processing characteristics and Fresnel reflectance detected with a polarimetric probe. Meat Sci. 51:377-381.
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Recent Presentations: 
  • Thermal Processing of Ready to Eat Meat Products - Short Course - Ohio State University
  • Dry and Semi Dry Sausage - Short Course - Iowa State University
  • HACCP in Poultry Plants - Kasetsart University, Thailand
  • Meat Further Processing - University of San Paulo, Brazil
  • Egg Processing – Mid West Poultry School - University of Wisconsin

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