Now showing items 61-62 of 62
The use of near infrared reflectance spectroscopy (NIRS) for the chemical analysis of meat and feedstuffs
(Stellenbosch : University of Stellenbosch, 2003-12)
ENGLISH ABSTRACT: Near infrared reflectance spectroscopy (NIRS) was evaluated as a tool to predict the chemical composition of ostrich meat, mutton and feedstuffs. Seventy-three calibrations were developed. NIRS analyses ...
The effect of transport on live weight loss, meat quality and blood haematology in slaughter ostriches
(Stellenbosch : University of Stellenbosch, 2011-03)
ENGLISH ABSTRACT: The production and export of ostrich meat from southern Africa, to especially the European Union, are increasing rapidly due to the healthy nature of ostrich meat. The European Union has very high ...