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Dissertations / Theses on the topic 'Meat quality'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Trefan, Laszlo. "Development of empirical models for pork quality." Thesis, University of Edinburgh, 2011. http://hdl.handle.net/1842/5761.

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Pork quality is an important issue for the whole meat chain, from producers, abattoirs, retailers through to costumers and is affected by a web of multi-factorial actions that occur throughout the pork production chain. A vast amount of information is available on how these diverse factors influence different pork quality traits. However, results derived from individual studies often vary and are in some cases even contradictory due to different experimental designs or different pork quality assessment techniques or protocols. Also, individual influencing factors are often studied in isolation

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2

Pereira, Anirene Galvão Tavares. "Nellore meat quality and genomics." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/11/11141/tde-01082016-181552/.

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This study was developed in order to explore chromosomal regions associated with carcass and meat traits in Nellore cattle breed, identifying metabolic and genetic pathways related to its characteristics expression, as well as generate additional phenotypes for future genome association studies, in order to fully describe parameters related to final product quality. Thereunto, 995 bulls were genotyped for more than 770,000 single nucleotide polymorphisms (SNPs), were evaluated for body weight at birth, weight gain at weaning and yearling, conformation, finishing precocity and muscling at weani

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3

Soglia, Francesca <1989&gt. "Meat Quality for Further Processing." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2017. http://amsdottorato.unibo.it/7957/1/Soglia_Francesca_tesi.pdf.

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In the past few decades, the genetic selection programs carried out to increase the production traits of broilers and obtain high-growth rate and breast yield hybrids led to profound changes in muscle structure and metabolism resulting in an increased incidence of abnormalities mainly affecting the Pectoralis major muscle. White-striping (WS), wooden breast (WB) and poor cohesion (PC) defects are of relevant importance. Within this scenario, this PhD thesis aimed at deepening the current knowledge concerning histological features, quality traits and technological properties of broiler pectoral

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4

Seeiso, Tabitha Masentle. "Bacteriological quality of meat in Lesotho." Diss., University of Pretoria, 2009. http://hdl.handle.net/2263/22861.

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Developing countries are faced with a high incidence of food poisoning outbreaks related to the consumption of meat, with obvious economic consequences. During informal slaughter of animals the threat of food poisoning or transfer of lethal zoonoses such as anthrax, is particularly intense. In 1972 the government legislated “The Abattoir Regulation - Legal Notice No. 27 of 1972”, which mandates slaughtering of animals and meat inspection and control (Government Gazette, 1972). Before that there was no official meat inspection done in the country. Since that time, the legislation has not been u

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5

Seeiso, Tabitha Masentle. "Bacteriological quality of meat in Lesotho." Pretoria : [s.n.], 2010. http://upetd.up.ac.za/thesis/available/etd-02262010-165323/.

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6

Cloete, Anya. "Microbial quality and safety of ostrich meat." Thesis, University of the Western Cape, 2010. http://etd.uwc.ac.za/index.php?module=etd&action=viewtitle&id=gen8Srv25Nme4_3372_1319792808.

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The aim of this study was to determine the quality of slaughtered ostrich meat and to evaluate the ostrich slaughter process, to determine whether ostrich meat are contaminated by the in-house slaughtering practices and if prevalence of microorganisms increase with the succession of the slaughter process. Furthermore, the presence of specific foodborne pathogens and spoilage organisms was explored by means of molecular and conventional methods to determine whether ostrich meat is a source of these microorganisms. Data obtained from this study provides some baseline information that could be us

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7

Monroy, Mariana. "Pork meat quality evaluation from hyperspectral observations." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=18744.

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Little research has been reported on the use of visible and near infrared spectroscopy for the prediction of meat quality classes. Therefore, in this study hyperspectral reflectance measurements ranging from 350 to 2500 nm were made with the help of a spectroradiometer on fresh pork loin samples belonging to four different quality classes (Red, firm, non-exudative: RFN; Pale, firm, non-exudative: PFN; Red, soft, exudative: RSE and; Pale, soft and exudative: PSE). The samples were collected from a local cutting house in Quebec, and they were classified by a meat specialist. Data collected from

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8

Brogna, Daniela Maria Rita. "Effect of saponins on lamb meat quality." Doctoral thesis, Università di Catania, 2012. http://hdl.handle.net/10761/1127.

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The purpose of this research was to evaluate the effects of saponins on lamb meat quality. In the first experiment, increasing levels of saponins from Quillaja saponaria L. were supplemented to lambs to evaluate their effects on fatty acid composition and cholesterol content in the muscle longissimus dorsi. In the second experiment, saponin supplementation was given as a single ration or as a choice with tannin to evaluate its effect on lamb meat quality. The lower and higher concentration of C14:1cis-9 in the lamb meat, respectively in the first and the second experiments, suggest a possible

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9

Ratti, S. "THE INFLUENCE OF ANIMAL NUTRITION ON MEAT QUALITY." Doctoral thesis, Università degli Studi di Milano, 2015. http://hdl.handle.net/2434/259595.

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The influence of animal nutrition on meat quality Sabrina Ratti Abstract: Food and Agriculture organization of the United Nations (FAO) define meat quality as compositional quality and palatability factors such as visual appearance, smell, firmness, juiciness, tenderness, and flavour. Recently, the attention has been focused on the improvement of meat quality parameters. The protection of lipids from oxidative phenomena is fundamental to preserve meat color, nutritional quality and increase shelf life, enhancing consumer acceptability. Otherwise, it is possible to enhance nutritional qu

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10

Joubert, Marisa. "The manipulation of ostrich meat quality, composition and shelf life." Thesis, Stellenbosch : University of Stellenbosch, 2003. http://hdl.handle.net/10019.1/16341.

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Thesis (MScVoedselwet)--University of Stellenbosch, 2003.<br>ENGLISH ABSTRACT: Two experiments were conducted in order to manipulate the physical and chemical properties and shelf life of ostrich meat. Experiment 1: The effect of dietary fish oil rich in n-3 fatty acids on the organoleptic, fatty acid and physicochemical characteristics of ostrich meat. The diet of four ostrich groups (15 birds per group), approximately 3 months of age (ca. 41 kg live weight) grazing a predominantly oats pasture, was supplemented with a diet containing 6.7% fish oil. The birds received a supplement of ei

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11

Zahoor, Imran. "Genetics of muscle and meat quality in chicken." Thesis, University of Edinburgh, 2013. http://hdl.handle.net/1842/8085.

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Skeletal muscles in broilers are generally characterised by pathological muscle damage, indicated by greater plasma creatine kinase (CK) activity, higher incidence of haemorrhages, lighter and less coloured breast muscles, compared with layers and traditional breeds of chicken. Muscle damage is further exacerbated by exposure to stressful conditions such as high ambient temperatures which results in a further decrease in the quality of broiler meat and leads to the production of pale, soft and exudative (PSE) meat. This growing incidence of poor quality poultry meat is causing substantial loss

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12

Kasapidou, Eleni. "Vitamin E, selenium and meat quality in sheep." Thesis, University of Bristol, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.271830.

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13

Kritzinger, Brian. "Meat quality parameters of the impala (Aepyceros melampus)." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52931.

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Thesis (MSc)--Stellenbosch University, 2002.<br>ENGLISH ABSTRACT: The purpose of this study was to evaluate the effects of age, sex, region and cropping methodology on the meat quality of impala. Forty impala were cropped during separate day and night operations at the Mara Agricultural Development Centre. Carcass pH45 (measured in M. longissimus dorsi 45 minutes post mortem) was higher in night cropped animals (6.67 ± 0.111; P<0.05) compared to the day cropped animals (6.55 ± 0.236). The ultimate carcass pH (pHu) of animals cropped at night was lower (5.39 ± 0.081; P<0.05) compared to t

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14

Smit, Karen. "Meat quality characteristics of blesbok (Damaliscus dorcas phillipsi) and red hartebeest (Alcelaphus buselaphus caama) meat." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/50013.

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15

Hullberg, Anja. "Quality of processed pork : influence of RN genotype and processing conditions /." Uppsala : Dept. of Food Science, Swedish Univ. of Agricultural Sciences, 2004. http://epsilon.slu.se/a438.pdf.

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16

Schutte, Sumari. "Development of value added ostrich (Struthio Camelus) meat products." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/20860.

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Thesis (MSc)--Stellenbosch University, 2008.<br>ENGLISH ABSTRACT: The objectives of this study were threefold: (i) to investigate the effect of the replacement of pork fat with olive oil on the physico-chemical and sensory characteristics of ostrich polony; (ii) to investigate the effect of replacement of sodium tri-polyphosphate (STPP) with iota-carrageenan (CGN) on the physico-chemical and sensory characteristics of restructured cooked ostrich ham; and (iii) to investigate the effect of salt (NaCl) reduction on the physico-chemical and sensory characteristics of ostrich bacon. Five lev

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17

Brand, Monica Merenza. "Reproduction criteria and meat quality of South African Black (Struthio Camelus var. Domesticus), Zimbabwean Blue (Struthio Camelus Australis) and South African Black X Zimbabwean Blue ostriches." Thesis, Stellenbosch : University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/1714.

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Thesis (Msc Food Sc (Food Science))--University of Stellenbosch, 2006.<br>The aim of this study is to determine the effect of crossbreeding Zimbabwean Blue (ZB) and South African Black (SAB) ostriches on the morphological, physical, chemical and sensory quality of the meat. However, it is also necessary to determine the reproductive performance of these genotypes to scientifically support decisions made in the ostrich industry. In relation to reproductive traits and body measurements influencing these traits, results from the study suggested that ZB birds are between 9 and 15% heavier tha

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18

丁海標 and Haibiao Ding. "Application of near infrared spectroscopy in meat quality assessment." Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 1999. http://hub.hku.hk/bib/B31238403.

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19

Beattie, J. R. "Application of Raman spectroscopy to meat composition and quality." Thesis, Queen's University Belfast, 2002. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.269166.

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20

Kennedy, Orla. "Consumer choice, vitamin E supplementation and chicken meat quality." Thesis, University of Ulster, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.398991.

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21

Ding, Haibiao. "Application of near infrared spectroscopy in meat quality assessment /." Hong Kong : University of Hong Kong, 1999. http://sunzi.lib.hku.hk/hkuto/record.jsp?B21021296.

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22

Kelman, Khama. "Lamb growth impacts muscle oxidative capacity and meat quality." Thesis, Kelman, Khama ORCID: 0000-0002-4877-3112 (2014) Lamb growth impacts muscle oxidative capacity and meat quality. PhD thesis, Murdoch University, 2014. https://researchrepository.murdoch.edu.au/id/eprint/29632/.

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Genetic selection to increase lamb growth is advantageous in reducing the time it takes for lambs to reach market weight. However the effects of rapid growth on muscle fibre type, as indicated by oxidative capacity, is not clear. Muscle fibre type is intrinsically linked with attributes of meat quality, which are becoming increasing important to consumers. Therefore, changes to muscle fibre type through selection for growth may impact meat quality. Producers can impact lamb growth at any time during the growth period including the weaning (100 days) and post weaning time points (150 days).

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23

BUDIMIR, KATARINA. "Effect of the production system on lamb meat quality." Doctoral thesis, Università Politecnica delle Marche, 2017. http://hdl.handle.net/11566/245518.

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Lo scopo principale di questa tesi è stato quello di indagare se gli effetti di: (i) razza (Bergamasca, Merinizzata Italiana e Sopravvissana); (ii) età di macellazione (40 vs 60 giorni) e (iii) stagione di allevamento (inverno vs autunno) abbiano influenzato le performance di allevamento, macellazione, qualità della carne e composizione di Acidi Grassi (FA) degli agnelli leggeri a marchio “Agnello del Centro Italia” IGP, allevati con sistema transumante nella regione Marche (Italia centrale). Gli agnelli delle razze oggetto di studio hanno mostrato performance di crescita, resa in carcassa e

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24

Rimini, Simone <1986&gt. "Farming and processing stategies for improving poultry meat quality." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6302/1/Rimini_Simone_tesi.pdf.

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The purpose of the PhD research was the identification of new strategies of farming and processing, with the aim to improve the nutritional and technological characteristics of poultry meat. Part of the PhD research was focused on evaluation of alternative farming systems, with the aim to increase animal welfare and to improve the meat quality and sensorial characteristics in broiler chickens. It was also assessed the use of innovative ingredients for marination of poultry meat (sodium bicarbonate and natural antioxidants) The research was developed by studying the following aspects: - Meat

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25

Rimini, Simone <1986&gt. "Farming and processing stategies for improving poultry meat quality." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6302/.

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The purpose of the PhD research was the identification of new strategies of farming and processing, with the aim to improve the nutritional and technological characteristics of poultry meat. Part of the PhD research was focused on evaluation of alternative farming systems, with the aim to increase animal welfare and to improve the meat quality and sensorial characteristics in broiler chickens. It was also assessed the use of innovative ingredients for marination of poultry meat (sodium bicarbonate and natural antioxidants) The research was developed by studying the following aspects: - Meat

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26

Falowo, Andrew Bamidele. "Effects of natural antioxidants and thermal treatment on quality of meat from Bonsmara and non-descripts cattle." Thesis, University of Fort Hare, 2015. http://hdl.handle.net/10353/2589.

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The broad objective of this study was to determine the effects of natural antioxidants and thermal treatment on quality of meat from Bonsmara and non-descript cattle. A survey was conducted among 222 consumers in Alice (Fort Hare University community), Eastern Cape Province to determine the level of their awareness on application of antioxidants as preservatives in meat and meat products during storage. Representative samples of Muscularis longissimuss thoracis et lumborum and liver were collected from each carcass of Bonsmara (n=40) and non-descript (n=40) cattle reared on natural pasture to

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27

Cullere, Marco. "Functional meat and meat products from unconventional meat species." Doctoral thesis, Università degli studi di Padova, 2014. http://hdl.handle.net/11577/3424551.

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The present thesis, which includes four main researches, aimed to study functional meat and meat products obtained from unconventional meat species, namely the rabbit and the ostrich. The first research tested the single and combined dietary supplementation with 5% Spirulina (Arthrospira platensis) and 3% Thyme (Thymus vulgaris) to growing rabbits for 3 and 6 weeks, and it is articulated in four different subchapters. The first subchapter considered the effect on total tract apparent digestibility of nutrients and on the performances of growing rabbits and showed that that single and combi

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28

Johnson, Patricia L. 1948. "The effect of postmortem conditions on the tenderness of veal calf Longissimus Dorsi muscles /." Thesis, McGill University, 1986. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=65968.

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29

Bee, Cheah Poh. "High pressure effects on lipid oxidation in rendered pork fat and minced pork." Thesis, University of Reading, 1996. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.320189.

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30

Karama, Musafiri. "The microbial quality of ostrich carcases produced at an export-approved South African abattoir." Electronic thesis, 2001. http://upetd.up.ac.za/thesis/available/etd-03232005-134430/.

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31

Frick, Tyler James. "The Effects of Forage Level in Whole or Dry-Rolled Corn Based Diets on Carcass Characteristics, Meat Tenderness, and Meat Color." Thesis, North Dakota State University, 2016. https://hdl.handle.net/10365/28178.

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The objective of this study was to determine if increasing the forage level and feeding grain whole as opposed to dry-rolled is a feasible alternative to high energy rations with a similar age at time of slaughter. Steers were fed either twenty or forty percent forage, with whole or dry-rolled corn. There were no differences in fat thickness, longissimus area, KPH, marbling, USDA quality grade, Warner-Bratzler shear force, or cook loss. Cattle fed high forage and whole corn tended to have lower hot carcass weights. Additionally, the forty percent forage treatment tended to have lower USDA yiel

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32

Puig, Oliveras Anna. "Genetic dissection of growth and meat quality traits in pigs." Doctoral thesis, Universitat Autònoma de Barcelona, 2015. http://hdl.handle.net/10803/322080.

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La carne de cerdo es la más consumida mundialmente. Los programas de mejora animal se han centrado en realizar una producción sostenible y eficiente mejorando tanto los caracteres de reproducción, como de crecimiento y calidad de la carne. Actualmente no se dispone de un conocimiento completo sobre la base genética que determina estos caracteres de producción y por este motivo el objetivo principal de esta tesis consistió en profundizar en los mecanismos moleculares que determinan los caracteres de crecimiento y calidad de la carne. Los genes FABP4 y FABP5 fueron evaluados como genes candidat

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33

Perz, Katharine Anna. "Effect of growth path on carcass composition and meat quality." Thesis, Montana State University, 2013. http://etd.lib.montana.edu/etd/2013/perz/PerzK0513.pdf.

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Reducing variation in tenderness is a goal for the meat industry. The objective of this study was to determine if different growth patterns, not caused by nutrient restriction, impacted carcass characteristics and tenderness. Simmental Ã— Angus steers (n = 18) reared under similar conditions, fed in the same pen at the feedlot, were allocated into fast (n = 9) and slow (n = 9) growing groups based upon four sets of weight data. After slaughter, carcass data were obtained. The striploin was removed, cut into steaks, and aged for 1, 3, 7, 14, and 21 days. For each aging period, one steak

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34

Raj, A. B. Mohan. "Biochemical, physiological and behavioural parameters as determinants of meat quality." Thesis, Queen's University Belfast, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.356925.

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35

Okeudo, Ndukwe James. "Pre and post slaughter factors influencing meat quality of lambs." Thesis, Queen's University Belfast, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.388056.

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36

Lively, F. O. "Relationships between production characteristics , post slaughter treatment and meat quality." Thesis, Queen's University Belfast, 2007. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.437843.

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37

Mostert, Analene C. "Meat quality of kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus)." Thesis, Stellenbosch : Stellenbosch University, 2007. http://hdl.handle.net/10019.1/18597.

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Thesis (MScAgric)--University of Stellenbosch, 2007.<br>ENGLISH ABSTRACT: Although kudu (Tragelaphus strepsiceros) and impala (Aepyceros melampus) are found in the same geographical area, there is variation in their diets as kudu are predominantly browsers, feeding on tree and shrub leaves, while impala are known as mixed feeders as they graze and browse. Therefore this poses the question whether the diet would influence their meat quality. The objective of this investigation was to evaluate the physical measurements and chemical composition of M. longissimus dorsi, M. biceps femoris, M.

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38

Tlhong, Tumelo Maud. "Meat quality of raw and processed guinea fowl (Numeda meleagris)." Thesis, Stellenbosch : Stellenbosch University, 2008. http://hdl.handle.net/10019.1/1898.

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Thesis (MSc (Consumer Science)--Stellenbosch University, 2008.<br>The purpose of this study was to investigate the chemical composition mineral and cholesterol content of the different cuts (breast, drumstick and thigh) of raw guinea fowl meat. The study also aimed at establishing the effect of cooking method on guinea fowl quality attributes by investigating the effect of different cooking methods on the chemical composition and sensory attributes of the different cuts. The effect of injecting a brine solution on the chemical composition and sensory attributes were also investigated. Th

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39

Garza, Quiroga Juan Gilberto. "Quality perception in a meat department of a retail store." Thesis, Kansas State University, 2012. http://hdl.handle.net/2097/18139.

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Master of Agribusiness<br>Department of Agricultural Economics<br>Vincent Amanor-Boadu<br>HEB is a privately-held grocery retailer founded in 1905 in Kerrville, TX. Since then, HEB has grown to 399 stores in 155 communities. Although the majority of its operations have been in southern Texas, nearly 10 percent of HEB’s stores (39) are in Mexico. This may be considered an impressive feat since its entry into Mexico occurred in 1997 to take advantage of the growth opportunities in Mexico and the North American Free Trade Agreement involving Canada, the U.S. and Mexico. The research was condu

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Manning, L. J. "Development of a quality assurance model for poultry meat production." Thesis, Coventry University, 2008. http://curve.coventry.ac.uk/open/items/bd90e402-5959-3143-b469-4581341759c5/1.

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The study has defined the position with regard to existing and evolving United Kingdom (UK) and European Union (EU) legislation, world trade agreements and institutions, global trade in chicken meat and market Quality Assurance (QA) standards in a series of peer-reviewed published papers and working papers. The development of global food supply chains can be a key driver in the harmonisation of international legislation, product and private assurance standards. Indeed compliance with legislation and retailer requirements has been a key market driver in the development of private assurance stan

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Matarneh, Sulaiman K. "Defining the role of mitochondria in fresh meat quality development." Diss., Virginia Tech, 2017. http://hdl.handle.net/10919/80033.

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During postmortem metabolism, hydrogen ions accumulate in the muscle and gradually lower the pH from 7.2 to an ultimate pH near 5.6. The ultimate pH of meat is widely valued as an indicator of fresh meat quality as it directly affects the quality characteristics of color, texture, and water holding capacity. Therefore, our research was conducted to identify the processes responsible for determining ultimate pH. Pigs harboring the AMPKï¿½•3R200Q mutation produce meat with extremely low ultimate pH (pH ~ 5.3) that is detrimental to quality. This phenomenon is often attributed to a greater glycog

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42

Caminiti, Jeff Thomas Caminiti. "Influence of Storage Temperature on Changes in Frozen Meat Quality." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1532021659638583.

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43

Bigi, Mila <1985&gt. "Genomic and proteomic approaches in pig meat quality research field." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6606/1/Bigi_Mila_tesi.pdf.

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Pig meat and carcass quality is a complex concept determined by environmental and genetic factors concurring to the phenotypic variation in qualitative characteristics of meat (fat content, tenderness, juiciness, flavor,etc). This thesis shows the results of different investigations to study and to analyze pig meat and carcass quality focusing mainly on genomic; moreover proteomic approach has been also used. The aim was to analyze data from association studies between genes considered as candidate and meat and carcass quality in different pig breeds. The approach was used to detect new SNP

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Bigi, Mila <1985&gt. "Genomic and proteomic approaches in pig meat quality research field." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2014. http://amsdottorato.unibo.it/6606/.

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Pig meat and carcass quality is a complex concept determined by environmental and genetic factors concurring to the phenotypic variation in qualitative characteristics of meat (fat content, tenderness, juiciness, flavor,etc). This thesis shows the results of different investigations to study and to analyze pig meat and carcass quality focusing mainly on genomic; moreover proteomic approach has been also used. The aim was to analyze data from association studies between genes considered as candidate and meat and carcass quality in different pig breeds. The approach was used to detect new SNP

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45

Kamba, Evelyn Tatenda. "Effects of Aloe ferox in drinking water, on growth performance, blood parameters, meat quality, fatty acid profile and oxidative stability of broiler meat." Thesis, University of Fort Hare, 2015. http://hdl.handle.net/10353/d1020202.

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The objective of the study was to determine the effects of Aloe ferox inclusion in drinking water on growth performance, blood biochemistry, physico-chemical characteristics, fatty acid profile and oxidative stability of broiler meat. The importance of A. ferox as a medicinal plant and factors that influence its utilization by communal poultry farmers were also investigated by use of a questionnaire survey. The survey revealed that the majority of respondents (84.6%) faced health challenges in their chickens and many relied (96.2%) on A. ferox to treat diseases and control parasites. The study

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46

Van, den Berg Johannes Hermanus. "The effect of electrical stimulation on the meat quality of impala Aepyceros melampus." Diss., Pretoria : [s.n.], 2009. http://upetd.up.ac.za/thesis/available/etd-08122009-195520.

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47

Onibi, Gbenga Emmanuel. "Influence of dietary fatty acids and α-tocopherol on muscle tissue quality". Thesis, University of Aberdeen, 1997. http://digitool.abdn.ac.uk/R?func=search-advanced-go&find_code1=WSN&request1=AAIU551786.

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Three experiments, two with pigs and one with Atlantic salmon, (<I>Salmo salar</I>) were carried out to investigate the effects of dietary supplementation with α-tocopheryl acetate (ATA) on quality of pig and salmon tissues. In Experiment 1, 32 pigs were individually fed either of two dietary fat sources: 0.5:0.5 <I>w/w</I> coconut oil/lard (59 g/kg finisher diet) or rapeseed oil (100 g/kg finisher diet) (as contained in full-fat rapeseed {FFR}), with or without supplementary ATA at 200 mg/kg diet. In Experiment 2, 24 pigs were individually fed either a diet which contained mixtures of vegetab

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48

Anderson, Jennifer M. L. "An evaluation of entire males for lamb production." Thesis, University of Newcastle Upon Tyne, 1995. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.481467.

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49

Nkhabutlane, Pulane. "The quality attributes of South African rabbit meat and consumer attitudes towards it." Thesis, Stellenbosch : Stellenbosch University, 2004. http://hdl.handle.net/10019.1/50174.

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Thesis (MA)--Stellenbosch University, 2004.<br>ENGLISH ABSTRACT: Meat processing industries in South Africa are faced with the challenge to produce a variety of white meats. This is due to the fact that consumers tend to consume less red meat and more chicken and pork that are perceived to be healthier due to the negative publicity surrounding red meat and health. The nutritional emphasis is on leaner carcasses and an increase in the consumption of polyunsaturated fatty acids while reducing the ratio of n-6:n-3 polyunsaturated fats in the diet. Another way in which this can be achieved is

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50

Wagude, Bethsheba Emily Akinyi. "Hazard analysis critical control point (HACCP) in a red meat abattoir." Diss., University of Pretoria, 1999. http://hdl.handle.net/2263/28615.

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