Vol. 45 No. 3 (2015) | South African Journal of Animal Science

Published: 2015-09-01

Editorial

HC Schonfeldt, A Jooste

227-228

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Description of carcass classification goals and the current situation in South Africa

EC Webb

229-233

DOI:

10.4314/sajas.v45i3.1

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The beef tenderness model

L Frylinck, A O'Neil, E du Toit, PE Strydom, EC Webb

234-248

DOI:

10.4314/sajas.v45i3.2

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Proteomics approach as a new way to predict tenderness as compared to the classical South African Beef Carcass Classification System

KW Moloto, L Frylinck, PE Strydom, G Koorsen

249-254

DOI:

10.4314/sajas.v45i3.3

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Visual evaluation of beef tenderness by using surface structural observations and its relationship to meat colour

KY Modika, L Frylinck, KW Moloto, PE Strydom, PH Heinze, EC Webb

255-262

DOI:

10.4314/sajas.v45i3.4

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Relevance of the formal red meat classification system to the South African informal livestock sector

Z Sojl, D Chikwanda, IF Jaja, B Mushonga, V Muchenje

263-277

DOI:

10.4314/sajas.v45i3.5

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Associations between animal traits, carcass traits and carcass classification in a selected abattoir in the Eastern Cape Province, South Africa

Z Sojl, SP Mabusela, V Muchenje

278-288

DOI:

10.4314/sajas.v45i3.6

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Sources of variation in quality of South African beef: Case studies in relation to the red meat classification system

PE Strydom, L Frylinck, SM van Heerden, M Hope-Jones, A Hugo, EC Webb, E Moholisa, BE Liebenberg, OC Sehoole

289-301

DOI:

10.4314/sajas.v45i3.7

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Fat quality of South African pigs with different carcass classification characteristics

A Hugo, E Roodt

302-312

DOI:

10.4314/sajas.v45i3.8

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Nutrient content of South African red meat and the effect of age and production system

HC Schonfeldt, N Hall

313-324

DOI:

10.4314/sajas.v45i3.9

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Changes in the composition of South African red meat

N Hall, HC Schonfeldt, B Pretorius

325-338

DOI:

10.4314/sajas.v45i3.10

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A consumer perspective of the South African red meat classification system

H Vermeulen, HC Schonfeldt, B Pretorius

339-354

DOI:

10.4314/sajas.v45i3.11

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South African Journal of Animal Science
Journal / South African Journal of Animal Science / Vol. 45 No. 3 (2015) / Articles

Articles

Editorial

Description of carcass classification goals and the current situation in South Africa

DOI:

The beef tenderness model

DOI:

Proteomics approach as a new way to predict tenderness as compared to the classical South African Beef Carcass Classification System

DOI:

Visual evaluation of beef tenderness by using surface structural observations and its relationship to meat colour

DOI:

Relevance of the formal red meat classification system to the South African informal livestock sector

DOI:

Associations between animal traits, carcass traits and carcass classification in a selected abattoir in the Eastern Cape Province, South Africa

DOI:

Sources of variation in quality of South African beef: Case studies in relation to the red meat classification system

DOI:

Fat quality of South African pigs with different carcass classification characteristics

DOI:

Nutrient content of South African red meat and the effect of age and production system

DOI:

Changes in the composition of South African red meat

DOI:

A consumer perspective of the South African red meat classification system

DOI:

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