- 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).
- 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
Barbut, S. 2015. The Science of Poultry and Meat Processing. ISBN978-0-88955-626-3. Free Download at www.poultryandmeatprocessing.com
Barbut, S. 2002. Poultry Products Technology - An Industry Guide. CRC Press, New York, NY. http://www.crcpress.com/product/isbn/9781587160608
Barbut, S. 2012. Producing Battered and Breaded Meat Products. Meat Processing Tech Series. Lulu Pub. http://www.lulu.com
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)
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: http://dx.doi.org/10.1017/S0043933915000069
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.
Student’s Research Projects - Examples
- 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)
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