INTRODUCTION Tenderness is an important attribute of meat which has a significant impact on consumer acceptability of the product. Considerable variation in meat tenderness exists even under modem production and handling systems (Morgan et al., 1991). Final tenderness of meat is determined by the rate and extent ofpost mortem proteolysis of key myofibrillar proteins. Also results of a number of...

Growing demand for sustainable production, increasing competition and consideration of health concerns have led the meat industries on a path to innovation. Meat industries across the world are focusing on the development of novel meat products and processes to meet consumer demand. Hence, a process innovation, like nanotechnology, can have a significant impact on the meat processing industry t...

The primary selection objective in the South African Mutton Merino is meat production, while wool plays a secondary role. The Merino, on the other hand is selected for wool production. Respectively 20 and 23 of each genetic different type of ewes were used in a 15-week indoor study to quantify the influence of nutrient intake on certain production traits when fed at different levels of their re...