Atta-ur-Rahman School of Applied Biosciences
Faculty Allah Bakhsh

Allah Bakhsh

Assistant Professor
Summary

Assistant Professor in the Department of Microbiology and Biotechnology at ASAB, NUST. I hold advanced degrees, including a Ph.D. and Postdoc from South Korea, with 28 research articles, over 100 cumulative impact factor, and 800+ citations.

Academic Background
PhD (Meat Science & Technology) Gyeongsang National University September 02, 2019 - August 25, 2022
Honours and Awards
Publications
Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review January 01, 2025 Food Science of Animal Resources - Volume:45(1), Pages:145-164
Probiotic significance of Lactobacillus strains: a comprehensive review on health impacts, research gaps, and future prospects November 24, 2024 Gut Microbes - Volume:16, Issue:01, Article Number:2431643
Abiotic stressors in poultry production: A comprehensive review August 12, 2024 Journal of Animal Physiology and Animal Nutrition - Pages 1-21
Optimizing extrusion processes: Development of extrudates utilizing ISP and wheat gluten, incorporating diverse concentrations of rice or legume varieties March 01, 2024 Journal of Agriculture and Food Research - Volume 15, Article Number 100915
In ovo feeding of vitamins in broilers: A comprehensive meta-analysis of hatchability and growth performance January 01, 2024 Journal of Animal Physiology and Animal Nutrition - Volume 108, Issue 1, Pages 215-225
Optimal temperature for culturing chicken satellite cells to enhance production yield and umami intensity of cultured meat October 01, 2023 Food Chemistry Advances - Volume 2, Article Number 100307
Perspectives on functional foods for improvement of canine health and treatment of diseases October 01, 2023 Journal of Functional Foods - Volume 109, Article Number 105744
Characterization of plant-based meat alternatives blended with anthocyanins, chlorophyll, and various edible natural pigments June 15, 2023 International Journal of Food Properties - Volume 26, Issue 1, Pages 1546-1565
A holistic approach toward development of plant-based meat alternatives through incorporation of novel microalgae-based ingredients May 09, 2023 Frontiers in Nutrition - Volume 10, Article Number 1110613
Production and Analytical Aspects of Natural Pigments to Enhance Alternative Meat Product Color March 17, 2023 Foods - Volume 12(6), Article Number 1281
Effect of Novel High-Intensity Ultrasound Technique on Physio-Chemical, Sensory Attributes, and Microstructure of Bovine Semitendinosus Muscle January 01, 2023 Food Science of Animal Resources - Volume 43(1), Pages 85-100
Synergistic effect of lactoferrin and red yeast rice on the quality characteristics of novel plant-based meat analog patties December 15, 2022 LWT Food Science and Technology - Volume 171, Article Number 114095
Control of sous-vide physicochemical, sensory, and microbial properties through the manipulation of cooking temperatures and times June 01, 2022 Meat Science - Volume 188, Article Number 108787
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein: A Systematic Review April 26, 2022 Foods - Volume 11(9), Article Number 1242
A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles January 01, 2022 Food Science of Animal Resources - Volume 42(1), Pages 175-185
Characteristics of Beef Patties Substituted by Different Levels of Textured Vegetable Protein and Taste Traits Assessed by Electronic Tongue System November 15, 2021 Foods - Volume 10(11), Article Number 2811
Evaluation of Rheological and Sensory Characteristics of Plant-Based Meat Analog with Comparison to Beef and Pork November 01, 2021 Food Science of Animal Resources - Volume 41(6), Pages 983-996
Evaluation of chicken nugget properties using spent hen meat added with milk fat and potato mash at different levels July 01, 2021 Journal of Food Science and Technology - Volume 58, Pages 2783-2791
Volatile and nonvolatile taste compounds and their correlation with umami and flavor characteristics of chicken nuggets added with milkfat and potato mash May 01, 2021 Food Chemistry - Volume 343, Article Number 128499
A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration March 08, 2021 Foods - Volume 10(3), Article Number 560
Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goat December 31, 2019 Food Science of Animal Resources - Volume 39(6), Pages 988~999
Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue, and Tenderness of Goat Meat during Post-Mortem Time November 13, 2019 Foods - Volume 8(11), Article Number 571
Changes in physicochemical characteristics and oxidative stability of pre- and post-rigor frozen chicken muscles during cold storage November 01, 2019 Journal of Food Science and Technology - Volume 56, Pages 4809-4816
The alternative approach of low temperature-long time cooking on bovine semitendinosus meat quality February 01, 2019 Asian-Australasian Journal of Animal Sciences - Volume 32(2), Pages 282-289
Comparison of Blood Loss and Meat Quality Characteristics in Korean Black Goat Subjected to Head-Only Electrical Stunning or without Stunning December 04, 2018 Korean Journal for Food Science of Animal Resources - Volume 38(6), Pages 1286-1293
Effects of Intensive Alfalfa Feeding on Meat Quality and Fatty Acid Profile of Korean Native Black Goats October 31, 2018 Korean Journal for Food Science of Animal Resources - Volume 38(5), Pages 1092-1100
Muscle Fiber Characteristics and Fatty Acid Compositions of the Four Major Muscles in Korean Native Black Goat December 31, 2017 Korean Journal for Food Science of Animal Resources - Volume 37(6), Pages 948-954
Conferences
Postdoc Sejong University Seoul Korea September 01, 2022 - January 25, 2024