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Scale effects between body size and limb design in quadrupedal mammalsIdentification of myosin heavy chain isoforms in skeletal muscle of four Southern African wild ruminants.Energetic benefits and adaptations in mammalian limbs: Scale effects and selective pressures.Game and venison - meat for the modern consumer.Impact of freezing and thawing on the quality of meat: review.The growth response of ostrich (Struthio camelus var. domesticus) chicks fed on diets with three different dietary protein and amino acid concentrations.Heavy metals in marine fish meat and consumer health: a review.Causes of cattle bruising during handling and transport in Namibia.Factors influencing the flavour of game meat: A review.Proton-transfer reaction mass spectrometry (PTR-MS) for the authentication of regionally unique South African lamb.Authentic sheep meat in the European Union: Factors influencing and validating its unique meat quality.Stable isotope ratio analysis: A potential analytical tool for the authentication of South African lamb meat.Fish species substitution and misnaming in South Africa: An economic, safety and sustainability conundrum revisited.Post mortem rigor development in the Egyptian goose (Alopochen aegyptiacus) breast muscle (pectoralis): factors which may affect the tenderness.Effect of cottonseed oilcake as a protein source on production of breeding ostriches.Proximate and fatty acid composition and cholesterol content of different cuts of guinea fowl meat as affected by cooking method.Sensory and preference testing of selected beef muscles infused with a phosphate and lactate blend.Characteristics of impala (Aepyceros melampus) skeletal muscles.Meat quality characteristics of springbok (Antidorcas marsupialis). 3: Fatty acid composition as influenced by age, gender and production region.Meat quality characteristics of springbok (Antidorcas marsupialis). 2: Chemical composition of springbok meat as influenced by age, gender and production region.A comparison between the effects of day and night cropping on gemsbok (Oryx gazella) meat quality.The effects of gender, size and life-cycle stage on the chemical composition of smoothhound shark (Mustelus mustelus) meat.Aspects of the nutritional value of cooked Egyptian goose (Alopochen aegyptiacus) meat compared with other well-known fowl species.First evaluation of unfermented and fermented rooibos (Aspalathus linearis) in preventing lipid oxidation in meat products.Effect of cottonseed oilcake inclusion on ostrich growth performance and meat chemical composition.Nutritional value of cooked offal derived from free-range rams reared in South Africa.Two sampling techniques for game meat.The effect of season, sex, and portion on the carcass characteristics, pH, color, and proximate composition of Egyptian Goose (Alopochen aegyptiacus) meat.Lipid and protein stability and sensory evaluation of ostrich (Struthio camelus) droëwors with the addition of rooibos tea extract (Aspalathus linearis) as a natural antioxidant.Exotic protein sources to meet all needs.Heavy metal accumulation and toxicity in smoothhound (Mustelus mustelus) shark from Langebaan Lagoon, South Africa.The physical and biochemical changes in springbok (Antidorcas marsupialis) Longissimus thoracis et lumborum and Biceps femoris muscle during ageing.Muscle-specific colour stability of blesbok (Damaliscus pygargus phillipsi) meat.Presence, concentration and trends of metals: A baseline study of blacktail (Diplodus sargus capensis) and hottentot (Pachymetopon blochii) along the South African coastline.Physical quality attributes of male and female wild fallow deer (Dama dama) muscles.Prediction of the chemical composition of freeze dried ostrich meat with near infrared reflectance spectroscopy.The truth is in the isotopes: Authenticating regionally unique South African lamb.Effect of sex and time to slaughter (transportation and lairage duration) on the levels of cortisol, creatine kinase and subsequent relationship with pork quality.Growth responses of entire and immunocastrated male pigs to dietary protein with and without ractopamine hydrochloride.Sensory and physical characteristics of enhanced vs. non-enhanced meat from mature cows.
P50
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P50
description
onderzoeker
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researcher ORCID ID = 0000-0003-2736-1933
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name
Louwrens C Hoffman
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Louwrens C Hoffman
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Louwrens C Hoffman
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Louwrens C Hoffman
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type
label
Louwrens C Hoffman
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Louwrens C Hoffman
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Louwrens C Hoffman
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Louwrens C Hoffman
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prefLabel
Louwrens C Hoffman
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Louwrens C Hoffman
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Louwrens C Hoffman
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Louwrens C Hoffman
@nl
P106
P1153
7201395420
P31
P496
0000-0003-2736-1933