The nutrient content of selected South African lamb and mutton organ meats (offal)

Bester, Marina; Schonfeldt, H.C. (Hettie Carina); Pretorius, Beulah; Hall, Nicolette Gibson

UPSpace Home
→
Natural and Agricultural Sciences
→
Animal and Wildlife Sciences
→
Research Articles (Animal and Wildlife Sciences)
→
View Item

dc.contributor.author	Bester, Marina
dc.contributor.author	Schonfeldt, H.C. (Hettie Carina)
dc.contributor.author	Pretorius, Beulah
dc.contributor.author	Hall, Nicolette Gibson
dc.date.accessioned	2017-07-21T05:44:57Z
dc.date.issued	2018-01
dc.description.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.	en_ZA
dc.description.department	Animal and Wildlife Sciences	en_ZA
dc.description.embargo	2019-01-01
dc.description.librarian	hj2017	en_ZA
dc.description.sponsorship	The Research Technology Fund of the National Research Foundation and Red Meat Research and Development of South Africa.	en_ZA
dc.description.uri	http://www.elsevier.com/locate/foodchem	en_ZA
dc.identifier.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.	en_ZA
dc.identifier.issn	1873-7072 (online)
dc.identifier.issn	0308-8146 (print)
dc.identifier.other	10.1016/j.foodchem.2017.05.075
dc.identifier.uri	http://hdl.handle.net/2263/61394
dc.language.iso	en	en_ZA
dc.publisher	Elsevier	en_ZA
dc.rights	© 2017 Elsevier Ltd. All rights reserved. All rights reserved. Notice : this is the author’s version of a work that was accepted for publication in Food Chemistry. Changes resulting from the publishing process, such as peer review, editing, corrections, structural formatting, and other quality control mechanisms may not be reflected in this document. A definitive version was subsequently published in Food Chemistry, vol. 238, pp. 3-8, 2018. doi : 10.1016/j.foodchem.2017.05.075.	en_ZA
dc.subject	Nutrient content	en_ZA
dc.subject	Lamb organ meats	en_ZA
dc.subject	Mutton organ meats	en_ZA
dc.title	The nutrient content of selected South African lamb and mutton organ meats (offal)	en_ZA
dc.type	Postprint Article	en_ZA