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Impact of freezing and thawing on the quality of meat: review.
TLDR
These include the use of novel methods of freezing and thawing, ante and post mortem antifreeze protein inclusion and vitamin E supplementation, brine injection and modified atmospheric packaging.
Game and venison - meat for the modern consumer.
TLDR
This review focuses on how game meat from southern Africa and venison that are increasingly being imported into Europe and the US addresses consumer issues as pertaining to production and harvesting methods, healthiness, chemical composition, particularly fatty acid composition, and traceability.
Comparison of six crossbred lamb types: sensory, physical and nutritional meat quality characteristics.
TLDR
The effect of crossbreeding on lamb meat quality was examined on the M. longissimus dorsi and M. semimembranosus of South African lamb breed combinations and breed had a significant effect on pH(48), WBS, protein content and the fatty acid and mineral composition.
Meat quality comparison between fresh and frozen/thawed ostrich M. iliofibularis.
TLDR
A pairwise comparison of the meat quality between fresh and frozen/thawed Musculus iliofibularis was conducted, indicating the fresh samples were bright red in appearance and had minimal exudate.
Heavy metals in marine fish meat and consumer health: a review.
TLDR
This review addresses various shortcomings in current knowledge and research on the accumulation of metal contaminants in commercially consumed marine fish globally and particularly in South Africa, affecting both the fishing industry as well as fish consumers.
Mercury accumulation in Yellowfin tuna (Thunnus albacares) with regards to muscle type, muscle position and fish size.
TLDR
The concentrations and relationships between individual mercury species and total mercury were investigated in different muscle parts and sizes of Yellowfin tuna to provide recommendations for sampling guidelines.
The effect of dietary fish oil rich in n-3 fatty acids on the organoleptic, fatty acid and physicochemical characteristics of ostrich meat.
TLDR
An increase in the amount of fish oil consumed was found to have had no significant effect on the sensory characteristics of ostrich meat, although there was a tendency towards an increase in fishiness, for both aroma and flavour.
Meat quality attributes of night-cropped Impala (Aepyceros melampus)
TLDR
One of the animals was stressed prior to and during killing, and showed attributes associated with ante-mortem stress: higher pHf, lower drip loss and darker meat.
Carcass and meat characteristics of the Nile crocodile (Crocodylus niloticus)
Seven Nile crocodiles (Crocodylus niloticus) of 1300 mm length were slaughtered in order to established baseline values for component yields and expected percentage of lean meats fat and bone for
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