A5016062481- Meat and Animal Product Quality
- Animal Nutrition and Physiology
- Ruminant Nutrition and Digestive Physiology
- Agriculture Sustainability and Environmental Impact
- Genetic and phenotypic traits in livestock
- Nutritional Studies and Diet
- Food Quality and Safety Studies
- Nuts composition and effects
- Livestock Farming and Management
- Obesity, Physical Activity, Diet
- Olfactory and Sensory Function Studies
- Nutrition, Genetics, and Disease
- Sensory Analysis and Statistical Methods
Agricultural Research Council of South Africa
2011-2017
Animal Production Institute
1993-2017
The objectives of this study were to evaluate the primal cut composition South African lamb carcasses with different fat scores, and identify cuts suitable for trimming. Sixty grain fed Dorper lambs (rams ewes) divided into three groups slaughtered at 30, 36 42 kg. Chilled carcass sides subdivided seven cuts. dissected meat (muscle, intermuscular intramuscular fat), bone subcutaneous (SCF) in order determine physical per whole carcass. % loin increased most (26 units) as score from 1 5,...
Nutrient content of raw and cooked foods is important for formulation healthy diets. The retention nutrients during cooking can be influenced by various factors, including animal age, carcass characteristics method, these factors are often unique to specific countries. Here the effects age (lamb mutton) cut (shoulder, loin leg) combined with method (moist heat dry heat) on yield nutrient selected South African sheep carcasses were studied.Cooking yields moisture lower lamb but higher leg....