Now showing items 1-2 of 2
The effect of sodium reduction on the chemical, microbial and sensory quality of prominent South African processed meat products
(University of the Free State, 2016-08)
English: In light of the recent South African regulations limiting the sodium content of processed meat products, the latest draft of these regulations were used to establish to what extent commercial processed meat ...
The effect of conjugated linoleic acid supplementation on the quality of a cured, fermented pork sausage
(University of the Free State, 2013-01)
The consumption of meat is increasingly linked to various diseases and this has already affected the growth of this sector of the food industry in some countries. Pork is seen as one of the major contributors to this ...