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Now showing items 91-100 of 100
The manipulation of ostrich meat quality, composition and shelf life
(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 ...
Effect of crossbreeding and reproduction rate on sensory, physical and chemical quality of lamb and mutton
(Stellenbosch : Stellenbosch University, 2002-03)
ENGLISH ABSTRACT:
Please refer to fulltext for abstract.
Preservation of red meat with natural antimicrobial peptides produced by lactic acid bacteria
(Stellenbosch : University of Stellenbosch, 2004-12)
ENGLISH ABSTRACT: Red meat has a limited shelf-life at refrigerated temperatures, where spoilage is mainly
due to the proliferation of bacteria, yeast and moulds, acquired during the dressing
process. In addition, almost ...
Reproduction criteria and meat quality of South African Black (Struthio Camelus var. Domesticus), Zimbabwean Blue (Struthio Camelus Australis) and South African Black X Zimbabwean Blue ostriches
(Stellenbosch : University of Stellenbosch, 2006-03)
The aim of this study is to determine the effect of crossbreeding Zimbabwean Blue (ZB) and South African Black
(SAB) ostriches on the morphological, physical, chemical and sensory quality of the meat. However, it is ...
Utilisation of pork rind and soya protein in the production of polony
(Stellenbosch : University of Stellenbosch, 2011-03)
ENGLISH ABSTRACT: The purpose of this study was to determine whether acceptable polony can be manufactured with varying
quantities of chicken mechanically recovered meat (MRM), soya flour and pork rind to a fixed protein ...
Development of a xanthone-enriched honeybush tea extract
(Stellenbosch : Stellenbosch University, 2014-12)
ENGLISH ABSTRACT: Cyclopia genistoides (honeybush) has been identified as an excellent resource for the production of a xanthone-enriched extract due to its high mangiferin content and successful cultivation. The predominant ...
Postharvest losses and changes in physico-chemical properties of fruit (peaches, pears and oranges) at retail and during post-purchase storage
(Stellenbosch : Stellenbosch University, 2012-12)
ENGLISH ABSTRACT: Postharvest fruit loss is a major challenge in addressing food security, sustainable management of resources and profitability of agribusiness. The incidence of postharvest loss and changes in physico-chemical ...
Investigation of the chemical composition and nutritional value of smoothhound shark (Mustelus mustelus) meat
(Stellenbosch : Stellenbosch University, 2012-03)
ENGLISH ABSTRACT: The aim of this study was to determine the proximate composition of five individual body sites of
the Mustelus mustelus shark in order to evaluate the cross carcass variation of the individual
proximate ...
Chemical, sensory and consumer profiling of a selection of South African Chenin blanc wines produced from bush vines
(Stellenbosch : Stellenbosch University, 2012-12)
ENGLISH ABSTRACT: Twenty five commercial Chenin blanc wines produced solely from bush vine vineyards and including three vintages, three styles and five production areas, were sourced for this study. Descriptive sensory ...
Prevalence, characterisation and potential origin of Escherichia coli found in surface and ground waters utilized for irrigation of fresh produce
(Stellenbosch : Stellenbosch University, 2013-03)
ENGLISH ABSTRACT: Over the past two decades, there has been an increase in the use of water sources for
irrigation, as well as an increase in Escherichia coli outbreaks linked to fresh produce. The full
extent and type ...