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.