Advances in Meat Processing Technology

Alaa El-Din A. Bekhit (Aladin) earned his PhD in biochemistry from Lincoln University, New Zealand, in 2004. His PhD research investigated the role of metmyoglobin-reducing activity in the maintenance of fresh meat color. He earned his MSc in food process engineering from the University of Reading, United Kingdom, in 1994.Dr. Bekhit is a senior lecturer at the Food Science Department, University of Otago, New Zealand. He also holds an honorary distinguished professor post in the Food Science and Pharmacy College, Xinjiang Agricultural University; distinguished professor and distinguished supervi-sor at the Chinese Academy of Agricultural Sciences; honorary associate professor in the College of Food and Agricultural Sciences, King Saud University, Kingdom of Saudi; and adjunct senior lecturer in the Faculty of Agriculture and Life Sciences, Lincoln University, New Zealand.He has been active in studying meat quality and muscle foods for 27 years. He pub-lished more than 110 research articles, 16 review articles, and 25 book chapters. Dr. Bekhit led several major research projects funded by the meat industry in Australia and New Zealand that aimed at understanding biochemical pathways involved in meat tenderization and color stability. More recently, Dr. Bekhit and his team established novel information on the use of exogenous proteases and pulsed electric field in meat tenderization through generous funding from Meat and Livestock Australia and Australian Meat Processor Corporation.