Channels Profiling of traditional South African biltong in terms of processing, physicochemical properties and microbial stability during storage
Utilisation of pork rind and soya protein in the production of polony
The effect of environmental enrichment on behaviour, production parameters and meat quality of finishing lambs in a feedlot
Meat quality of kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus)
Yield and meat quality attributes of wild fallow deer (Dama Dama) in South Africa
The effect of transport on live weight loss, meat quality and blood haematology in slaughter ostriches
The effects of ageing method and time on meat quality attributes of Springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum (LTL) muscle
The quality attributes of South African rabbit meat and consumer attitudes towards it
The conditioning of springbok (Antidorcas marsupialis) meat: changes in texture and the mechanisms involved
Hunting as a conservation tool : investigating the use of hunting in CBNRM programs : a case study of the Ntabethemba Community Reserve, South Africa.
Exploring food loss and waste along the biltong value chain in the Western Cape, South Africa
An evaluation of small-scale piggeries in Limpopo Province, South Africa
Effect of cottonseed oilcake meal on ostrich growth performance, meat chemical composition and sensory attributes
Effects of feeding omega-3 fatty acids and vitamin E on the chemical composition and microbial population of broiler meat
Logistics around the meat supply chain in Kruger National Park : the African savanna buffalo (Syncerus caffer caffer) as model
Factors influencing the flavour of the meat derived from South African game species
Veterinary public health aspects related with food-producing wildlife species in the domestic animal, human and environment interface
Investigation of the chemical composition and nutritional value of smoothhound shark (Mustelus mustelus) meat
Immunocastration and its application in ram lambs
Proportional yields and processing of pork derived from different halothane hyperthermia pig genotypes
Development of value added ostrich (Struthio Camelus) meat products
The effects of hot-deboning on the physical meat quality and microbial quality and safety of ostrich (Struthio camelus) meat
The effect of r-salbutamol on apparent digestibility, feed efficiency, growth, carcass characteristics, and meat quality of feedlot lambs
The effect of agricultural production system on the meat quality of Dorper lambs
The assessment of the physico-chemical, microbiological and kinetic parameters of acidulants used in the production of acidified dried sausages made from the meat of blesbok (Damaliscus pygargus phillipsi)
