Subject

Now showing items 1-2 of 2

The manipulation of ostrich meat quality, composition and shelf life

Joubert, Marisa (Stellenbosch : University of Stellenbosch, 2003-12)

ENGLISH ABSTRACT: Two experiments were conducted in order to manipulate the physical and chemical properties and shelf life of ostrich meat. Experiment 1: The effect of dietary fish oil rich in n-3 fatty acids on the ...
The microbiology of ostrich meat with reference to prevalent microbial growth and bruises in carcasses

Schnetler, Demona Charlotte (Stellenbosch : University of Stellenbosch, 2009-03)

ENGLISH ABSTRACT: Fresh ostrich meat competes in well regulated and competitive international markets; therefore food quality and safety are of the utmost importance. At the same time the production process must be well ...