The objective of this study was to determine the effect of a mixture of essential oils (EO), calcium malate (CM), or their combination (EO + CM) on the physico-chemical characteristics of lamb meat. A total of 36, two-month-old, 20 ±…
This study was conducted to evaluate the carcass and meat quality of Boer goats and unimproved indigenous goats of South Africa, under delayed chilling conditions. Ten goats per breed were used for the study. The goats were slaughtered according to…
The objective of the study was to assess the physico-chemical pork quality attributes and fatty acid profiles of indigenous Windsnyer (WS) and Large White (LW) gilts. Twelve gilts of each breed were fed similar commercial diets from weaning until slaughter…
The authors investigated the effects of breed (Brahman, Bonsmara, Simbrah and Simmental crosses) and post-mortem ageing on meat tenderness, purge, cooking loss and ultimate pH of the longissimus muscle under commercial production and slaughter conditions of the Namibian beef export…
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…
The objective of this study was to evaluate the effects of Kosher (Shechita) and conventional slaughter methods on shear force, drip and cooking losses of beef (m. longissimus dorsi samples) from South African feedlot cattle. Results revealed significantly lower shear…
Young Afrikaner crossbred steers were used for the experiment after being fed ad lib until a desired estimated carcass mass of 120 and 240 kg was reached. Carcasses were split into sides - one group of sides served as controls…
The inconsistency in the eating quality characteristics of meats, predominantly tenderness, is probably the most critical problem faced by the meat industry worldwide. Consumers consider tenderness to be the single most important component of meat quality. An alternative method for…
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. The hot-deboned gastroc was initially tougher than the cold-deboned…
