Red Meat Research Projects
Changes in Nutrient Quality of Meat in an Obesity Context
Diagnosis of Taenia Saginata and T. Solium Infections
Effect of Electrical Stimulation, Age of the Animal and Extreme Ageing on Tenderness
Effect of Freezing and Thawing on Meat Quality of Beef Loins
Mycotoxin Occurrence in Red Meat and Red Meat Products
Nitrogen vs amino acid profile as indicator of protein content of SA Beef
Relative bioavailability of iron of South African lean meat
The Effciency of ES to Counteract the Negative Effects of Beta-Agonists on Tenderness in Beef
The Effect of Freezing and Duration of Freezing on the Quality of Pork Loin