Shai Barbut

Professor Shai Barbut
Phone number: 
519 824 4120 extension 53669
Food Science Building - Room 222


Shai's research focuses on factors affecting meat quality, protein gelation with an emphasis on structure function relationships, rheological properties and food safety.

Academic History

Ph.D.   University of Wisconsin
M.Sc.   University of Wisconsin
B.Sc.   Hebrew University of Jerusalem


  • Institute of Food Technologists -  Fellow

  • American Meat Science Association

  • World Poultry Science

  • Poultry Science

  • Agriculture Canada - Expert Committee on Meat

  • USDA - Poultry Meat Processing Workgroup 

Professor Shai Barbut

Research Impact

  • Meat and poultry primary and further processing.

  • Use of non-meat ingredients to enhance texture, acceptability, and yield of meat products (e.g., use of organogels, hydrocolloid gums, non-chloride salts, soy/dairy proteins).

  • Structure and function relationships within protein gel matrixes (using small and large deformation techniques, microscopy, X-ray).

  • Safety of processed meat products (e.g., inactivation of E. coli O157:H7 in dry fermented products; validation of critical control points to reduce Salmonella).   

Graduate Student InformationProfessor Shai Barbut and his students in front of the Food Science building

Mechanisms of  alginate gelation and use as meat casing co-extrusion systems (PhD. Thesis: A. Harper)

Microstructure and mechanical properties of ethyl-cellulose organogels (PhD. Thesis: A. Zetzl)

Investigating collagen dispersions and their use as sausage casings material (MSc. Thesis: M. Ioi)

Mechanisms of meat emulsion stabilization with and without various oils / fats (PhD. Thesis: M. Youssef)

Use of bioluminescent Salmonella enteriditis to determine bacteria movement in tumbled, marinated chicken fillets (MSc Thesis: L. Moza)

Properties of Malva nut gum and its effect on the microstructure and rheological properties of meat batters (PhD. Thesis: P. Somboonpayakul)

Methods to study the distribution of lactic acid bacteria and E. coli 0157:H7 in fermented sausages (Masters Thesis: N. Lee)

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)

Featured Publications

Text Books

Barbut, S. 2015. The Science of Poultry and Meat Processing. ISBN978-0-88955-626-3.  (Free download of the whole book / individual chapters)

Barbut, S. 2002. Poultry Products Technology - An Industry Guide.  CRC Press, New York, NY.

Barbut, S. 2012. Producing Battered and Breaded Meat Products. Meat Processing Tech Series. Lulu Pub.

Zetzl, K., Marangoni, A.G. and Barbut, S.  2014.  Microstructure and Mechanical Properties of Ethlycellulose Organogels.  Scholar Press.  ISBN 978-3-639-71072-4.

Publications – Examples  (+ 200 refereed  publications)

Marangoni, A. G.,  Al-Abdul-Wahid, M. S.,  Nicholson, R., Roma, A.,  Gravelle, A.G.,  De Souza, J., Barbut, S., and Spagnuolo, P. A. 2018. Water immobilization by glass microspheres affects biological activity. Scientific Reports 8: 9744

DeSouza, J., Ahmed, R., Strang, P., Barbut, S. and Balamurugan, S.  2018.  Effect of caliber size and fat level on inactivation of E. coli 0157:H7 in dry fermented sausages.  Int. Food Micro. 266:167-172.   

Balamurugan, S., Inmanee, P., DeSouza, J., Strange, P. Pirak, T., and Barbut, S. 2018.  Effects of high pressure processing and hot water pasteurization on inactivation of Listeria monocytogenes in cooked sausages stored at 4 and 10 ºC.  J. Food Prot. 81:1245-51. 

Gravelle, A., Marangoni, A., and Barbut, S.  2017.  Filled myofibrillar protein gels: Improving cooking loss and texture with model filler particles.   Food Structure.

O’Sullivan, C., Davidovich-Pinkas, M., Wright, A., Barbut, S., and Marangoni, A. 2017. Ethylcellulose oleogels for lipophilic bioactive delivery – effect of oleogelation on in vitro bioaccessibility and stability of beta carotene. Food and Function. 8: 1438-51.

Gravelle, A., Marangoni, A., and Barbut, S.  2017.  The influence of particle size and protein content in filled myofibrillar protein gels. Meat and Muscle Bio. In press.

Barbut, S., Wood, J., and Marangoni, A. 2016. Quality effects of using organogels in breakfast sausage. Meat Science. 122:84-89.

Gravelle, A., Marangoni, A., and Barbut, S. 2016. Insights into the mechanism of myofibrillar protein gel stability: Influencing texture and microstructure using a model hydrophilic filler. Food Hydrocolloids. 60: 415-420.

Barbut, S., and Youssef, M. 2016. Effect of gradual heating and fat/oil type on emulsion stability, texture, color, and microstructure of meat batters. J. of Food Sci. In press.

Barbut, S. 2015. Developments in turkey meat harvesting. World’s Poultry Sci. 70:59-70.  DOI:

Jensen, A., Lim, L-T., Barbut, S. and Marcone, M.  2015.  Development and characterization of soy protein films incorporated with cellulose fibers using hot casting techniques.  Food Sci. Tech. LWT. 60: 162.

Davidovich-Pinkas, M., Barbut, S. and Marangoni, A.  2015.  The gelation of oil using ethylcellulose.  Carbohydrate Polymers. 117: 869.

Barbut, S.  2014.  Automation and meat quality – Global challenges.  Meat Sci. 96: 335-347.

Harper, A., Barbut, S., Lim, L-T., Marcone, M. 2014.  Effect of various gelling cations on the physical properties of ‘wet’ alginate films. J. Food Sci. 79: E562.

Gravell, A., Quinton, M., Barbut, S., and Marangoni, A.  2014.  Towards the development of predictive model of the formulation-dependent mechanical behaviour of edible oil-based ethylcellulose organogel.  J. Food Eng. 143: 114.

Barbut S. 2013.  Frying – effects of coating on crust microstructure, texture and color of meat.  Meat Sci. 93: 269-274.            

Alvarez, D., Barbut, S.  2013.  Effects of inulin, β-glucan and their mixtures on emulsion stability, color and texture of cooked meat emulsions.  Meat Sci. 94: 320-327.

Barbut S. 2013.  Microstructure, texture and color development during crust formation on whole muscle chicken fillets.  British Poultry Sci. 54:176-182.

Gravelle, A., Barbut, S., Marangoni, A. 2012.  Ethylcellulose organogels-manufacturing considerations and effects of oil oxidation.  Food Res. Inter. 48:578-583.

Barbut, S. 2012.  Battering and Breading.  In:  Encyclopaedia of Meat Science. 2ed edition. Elsevier Pub.

Harper, A., Barbut, S., Lim, L-T., Marcone, M. 2012.  Microstructural and textural investigation of various manufactured collagen sausage casings. Food Res. Inter. 49:494-500.

Youssef, M. ,  Barbut, S.,  and Smith, A. 2011. Effects of pre-emulsifying fat/oil on meat batter stability, texture and microstructure. Int. J.  Food Sci. Tech. 46: 1216.

Barbut, S.  2011.  Saturated fat reduction in processed meats.  Chapter in: Reducing Saturated Fats in Foods.  Eds. Talbot, J.  Woodhead Publ.

Laredo, T. Barbut, S. and Marangoni, A. 2011. Molecular interactions of polymer organo-gelation. Soft Matter 7: 2734-43.

Youssef, M. and Barbut, S. 2010.  Effects of caseinate, whey and milk proteins on emulsified beef meat batters prepared with different protein levels.  J. Muscle Foods. 21: 785-800.

Barbut, S. 2010.  Advances in primary poultry meat harvesting. World’s Poultry Sci.  66:  399-410.

Mutharia, L. M., M. D. Klassen, J. Fairies, S. Barbut and C. O. Gill. 2010.  Mycobacterium avium subsp. paratuberculosis in muscle, lymphatic and organ tissues from animals with advanced Johne’s disease.  Int. J. Food Micro.  136 (3):  340-344.

Barbut, S. 2009. Texture of poultry products. In: Handbook of Processed Meats and Poultry Analysis. Chapt 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. 2009. Pale, soft and exudative poultry meat- reviewing ways to manage at the processing plant.  Poultry Sci. 88:1506-1512. 

Gill, C. O., Moza, L. F. and Barbut, S. 2008.  Survival of less than thorough cooking of bacteria in steaks injected with brine.  Food Control.  20:501.

Barbut, S, Sosnicki, A.A.; Lonergan, S.M.; Knapp, T.; Ciobanu, D.C.; Gatcliffe, L.J.; Huff-Lonergan, E.; Wilson, E.W. 2008. Progress in reducing the pale, soft and exudative (PSE) problem in poultry and pork meat.  Meat Sci. 79:46-63.

Barbut, S. 2008. Effect of regular and hydrolysed dairy proteins on texture, microstructure and color of lean poultry meat batters.  Int. J. Food Sci. Technol. 43: 1792-1797.

Barbut, S., and Somboonpanyakul, P. 2007. Effect of crude malva nut gum and phosphate on yield, texture, color and microstructure of emulsified chicken meat batter. Poultry Sci. 86: 1440-1445.

Barbut, S. 2007. Effect of hydrolysed and regular dairy proteins on the texture, color and microstructure of poultry meat emulsions. British Poultry Sci. 48: 655-660.

Somboonpanyakul, P., S. Barbut, P. Jantawat, and N. Chinprahast. 2007. Textural and sensory quality of poultry meat batters containing malva salt and phosphate. Food Sci. Technol. 40:498-507.

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.

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.110:187-93.

Barbut, S. 2006. Fermentation and chemical acidification of salami type products – Effect on yield, texture, and microstructure. J. Muscle Food. 17:34-42.

Zhang, L., and S. Barbut. 2005.  Effect of regular and modified starches on cooked PSE, normal and DFD chicken breast meat batters. Poultry Sci. 84: 789-796.

Zhang, L., and S. Barbut. 2005.  Rheological characteristics of fresh and frozen PSE, normal and DFD chicken breast meat.  British Poultry Sci. 46:687-693.

Oliveira, T. C. R.  S. Barbut, and M. W. Griffiths. 2005. Detection of Campylobacter jejuni in naturally contaminated chicken skin by melting-peak analysis of amplicons in real-time PCR. Int J. Food Micro. 92: 105-111

Barbut, S. 2004. Poultry: Slaughter Line Operation.  In:  Encyclopaedia of Meat    Science.  Ed. Werner et al.  Elsevier Pub. pp. 1255-1261.

Barbut, S. 2004.  Frankfurters - acceptability under different retail lights. Can. J. Animal Sci. 84:391-396.

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 commercial light sources on acceptability of Salmon, Snapper and Sea Bass fillets. Aquaculture. 236:321-329.

Barbut, S. 2003. Effect of retail lights on acceptability of salami. Meat Sci. 66:219-223.

Barbut, S. 2003. Effect of light source on acceptability of citrus fruits. J. Food Quality 26:55-64.

Barbut, S. 2002. The relationship of illumination to the color and acceptability of fermented sausages. J. Muscle Foods 13:13-23.

Barbut, S. 2002. Evaluating cheddar cheese preference under different light sources. Italian J. Food Sci. 14:423-430.

Barbut, S. 2002. Poultry Products Technology - An Industry Guide.  Text book, pp. 560. CRC Press, New York, NY.

Pond, T.J., Wood, D.S., Mumin, I.M., Barbut, S. and Giffiths, M.W. 2001. Modelling the survival of Escherichia coli 0157:H7 in uncooked, semidry, fermented sausage. Food Prot. 64:759-766.

Barbut, S. 2001. Effect of illumination source on the appearance of fresh meat cuts. Meat Sci. 59:187-191.

Barbut, S. 2001. Effect of retail light sources on the appearance of processed turkey products. British Poultry Sci. 42:590-594.

Mallia, J.G., Barbut, S., Vaillancourt, J.-P., Martin, S.W. and McEwen, S.A. 2000.  Roaster breast meat condemned for cyanosis: a dark firm dry-like condition? Poultry Sci. 79:908-912.

Mallia, J.G., Barbut, S., Vaillancourt, J.-P., Martin, S.W. and McEwen, S.A. 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.

Marangoni, A.G., Barbut, S., McGauley, S.E., Marcone, M. and Narine, S.S. 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.

Invited Lectures / Seminars - Examples

  • Dry and Semi Dry Sausage - Short Course - Iowa State University

  • Thermal Processing of Ready to Eat Meats - Short Course - Ohio 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

Related Links

Visit Shai's Google Scholar page