The nutrient content of selected South African lamb and mutton organ meats (offal)
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Date
Authors
Bester, Marina
Schonfeldt, H.C. (Hettie Carina)
Pretorius, Beulah
Hall, Nicolette Gibson
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
This article reports on the nutritional content of raw and cooked A2 lamb and C2 mutton tongues, intestines, stomachs, spleens, lungs, kidneys and livers and the potential contribution of these products to better, affordable, nutrition in South Africa. Nutrients analysed in this study were Crude Protein, Fat, Calcium, Phosphorus, Magnesium, Iron, Manganese, Zinc, Potassium and Sodium.
Description
Keywords
Nutrient content, Lamb organ meats, Mutton organ meats
Sustainable Development Goals
Citation
Bester, M., Schonfeldt, H.C., Pretorius, B. & Hall, N.G. The nutrient content of selected South African lamb and mutton organ meats (offal). Food Chemistry (2018), vol. 238, pp. 3-8, http://dx.doi.org/10.1016/j.foodchem.2017.05.075.