The glycemic index (GI) is a measurement used to classify foods according to their potential for raising blood glucose levels. The GI of a foodstuff is generally measured by determining the increment in blood glucose ...

The tenderness characteristics of 15 primal cuts of beef of three different age groups were assessed, and the most reliable cut to predict carcass tenderness was determined. Fifteen wholesale cuts from each age group, ...

Dorper and Mutton Merino carcasses of the C age group with a fat code 2 (±7% SCF) from three main production areas (Karoo, Kalahari and Ermelo) in South Africa were analysed in this study. The physical composition of each ...

With the revision of the South African food-based dietary guidelines (FBDGs) a new guideline specifically recommending the daily consumption of dairy products including maas (cultured milk) was introduced. This paper aims ...

The preparation of red meat can involve numerous cooking methods, often classified as either dry-heat cooking methods (e.g. fried, oven baked, oven grilled, roasted, outdoor grilled/braai) or moistheat cooking methods which ...