Now showing items 1-2 of 2

  • Effect of hot-deboning on the physical quality characteristics of ostrich meat 

    Botha, S. St. C.; Hoffman, L. C.; Britz, T. J. (South African Society for Animal Science, 2006)
    The effects of hot-deboning on the physical meat quality characteristics and shelf-life of ostrich m. gastrocnemius, pars interna (gastroc) and m. iliofibularis (iliof) were investigated during 42 days (d) of refrigeration. ...

  • Post mortem carcass interventions to improve beef quality 

    Du Toit, Francois Matthys (Stellenbosch : University of Stellenbosch, 2010-03)
    ENGLISH ABSTRACT: A total of 32 cattle were divided into four groups of eight each (A1-8, A9-16, A17-24, B1-B8) to be slaughtered on different days over a period of 45 days. All the cattle in Groups A were of Bonsmara ...