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"Experientia docet" - Experience is the best teacher

Effect of feeding Moringa (Moringa oleifera) leaf meal on the physico-chemical characteristics and sensory properties of goat meat

  • 2014
  • Issue: 1
  • Volume: 44
B. Moyo, P.J. Masika & V. Muchenje Page: 64 - 70

The objective of this study was to determine the physico-chemical characteristics and consumer sensory scores of chevon from crossbred Xhosa lop-eared goats supplemented with Moringa oleifera leaf meal (MOL). Twenty-four goats, aged 8 months, were divided into three groups with…

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Assessing the acceptability of processed goat meat

  • 1989
  • Issue: 2
  • Volume: 19
H.R. Breukink and N.H. Casey Page: 76 - 80

The possible upgrading of meat of mature does to an acceptable product through processing was investigated using chemical, physical and sensory evaluation techniques. Twelve goat does (six-tooth) were slaughtered and processed into vienna sausages and cured and smoked buttocks. These…

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