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Microbiological and Chemical Changes During Fermentation of Crabs for Ogiri-nsiko Production
Crab fermentation condiment ogiri-nsiko microbial ecology bacteria Sudananautes africanus africanus
2008/11/1
Fresh water crab (Sudananautes africanus africanus) was processed and fermented to produce ogiri-nsiko, a type of condiment in Nigeria. During fermentation, bacterial populations, changes in pH, titra...
The contribution of chevon from Africa to global meat production
Goats Chevon Africa Goat breeds Chevon trade
2012/8/13
Africa’s goat population increased by 75% between 1980 and 2005 and constitutes 30% of the world goat population. Although Africa produces about 20% of the world’s chevon, its share of world chevon ma...
Present and future applications of DNA technologies to improve beef production
Molecular genetics Quantitative trait loci SNP DNA Whole-genome selection
2012/8/13
Substantial improvements in production efficiency and quality of beef and dairy products have been made possible through manipulation of bovine genetics. The advent of modern breeds in the last two ce...
Modelling quality variations in commercial Ontario pork production
Pork Meat quality Water-holding Texture Colour
2012/8/13
This study explores the interactions of sensory and nutritional environment with genotype occurring in current commercial pork production in Ontario, Canada, which may interact to result in poor quali...
Do indigenous Southern African cattle breeds have the right genetics for commercial production of quality meat?
Indigenous beef breeds Tenderness Yield Growth performance Pasture Feedlot
2012/8/13
The establishment of cattle breeds which are now indigenous to Africa is believed by historians to be very closely associated with man, his development, migration and specific behaviour from 6000 year...
Innovations in beef production systems that enhance the nutritional and health value of beef lipids and their relationship with meat quality
Beef Nutrition Meat quality Fatty acids Health
2012/8/13
Consumers are becoming more aware of the relationships between diet and health and this has increased consumer interest in the nutritional value of foods. This is impacting on the demand for foods whi...
