https://commons.ufh.ac.za/vital/access/manager/Index ${session.getAttribute("locale")} 5 https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39853 Wed 12 May 2021 23:23:20 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39730 Wed 12 May 2021 22:27:50 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39154 0.05) differences. The protein and salt content were significantly higher in frozen-thawed (24.3 and 0.13%) muscles than in fresh muscle (20.2 and 0.08%); whereas the fat content and pH were lower (P<0.05) in frozen-thawed (5.36) compared to fresh muscles (5.51). Between muscles, the moisture, salt content, and pH were higher in BF muscles than in SM muscles (73.2, 0.12% and 5.49). Aw was affected by the interaction between freezing and muscle type, with frozenthawed SM having lower Aw (0.990). During salting, salt, weight and water gain did not show any differences (P<0.05). There were no major significant differences after salting. There were lower TBARS and pH in frozen-thawed (1.5mgMDA/kg and 5.15) muscles than in fresh muscles (3.3mgMDA/kg and 5.19) as well as in SM muscles (1.8mgMDA/kg and 5.16) than in BF muscles (3.0mgMDA/kg and 5.19). The moisture was significantly lower in frozen-thawed SM (68.1%) than in fresh SM, BF and frozen-thawed BF (69.3,70.5 and 71.7%) after salting. On the final product, the interaction between muscle type and freezing affected the moisture content, TBARS, chewiness and the springiness of biltong, with the biltong from fresh SM (39.8%) having significantly lower moisture content compared frozenthawed BF and ST muscles as well fresh BF muscles (42.8% in average). The TBARS were higher in biltong from fresh BF muscles (5.1mgMDA/kg) compared to other muscles. Furthermore, the chewiness and springiness were higher (P<0.05) in biltong produced from SM frozen-thawed muscles (327.7N and 1.5). The WBSF was higher in biltong from the BF muscles (108.8N) than in the biltong from SM (80.1) but it was not affected by the freezing effect (P>0.05). Freezing did not show any major differences in biltong. iv The third experiment was conducted to determine the effect of freezing African buffalo carcasses on weight loss during salting, physico-chemical and textural properties of biltong. Five muscles (ST, SM, BF, LTL, and RF) were randomly selected from 30 carcasses (15 frozen-thawed and 15 fresh), cut along the grain, traditionally salted and dried at 26oC till they lost 45-50% of their initial weight. The salting weight loss was higher in frozen-thawed muscles (-1.45%) than in fresh muscles (-0.89%). The freezing treatment affected the physico-chemical properties of the biltong. The biltong produced from frozen-thawed muscles showed significantly higher protein and ash (47.6 and 7.6%) compared to fresh (43.9 and 7.1); whereas the moisture, fat, pH and Aw were lower (43.7, 2.1, 0.870 and 5.30, respectively) compared to those of biltong from fresh muscles (45.5%, 2.9%, 0.890 and 5.38). The moisture, pH and fat content were further affected by muscle type. The interactive effect was observed in salt content, with RF frozen-thawed showing higher salt content (8.2%) compared to all other muscles. The hardness and WBSF were significantly higher (P<0.05) in biltong frozen-thawed (204.1N and 135.0N) than in fresh muscles (146.2N and 113.1N). Moreover, the chewiness and springiness were affected (P<0.05) by muscle type, with RF muscle having higher springiness 0.89 and chewiness 171.1N than all the other muscles. Therefore, it can be concluded that freezing buffalo carcasses significantly influenced the quality characteristics of biltong. The fourth experiment studied the effect of drying methods on physico-chemical properties of traditional biltong produced from African buffalo muscles. The BF and SM muscles were randomly selected from 15 fresh carcasses, cut into strips, salted and divided into two batches per muscle. The first batch of each muscle type was dried in the ambient-air drier at 22oC average and the second batch in the cabinet drier at 26 oC till 45-50% weight loss. No differences (P>0.05) were observed in salting weight loss between the drying method and muscle type. The protein content was significantly higher in SM (46%) muscles compared to v BF (43%) but there was no effect (P>0.05) caused by the drying method. The interactions between the muscle type and drying method affected the fat content, with biltong from airdried BF muscles having significant lower (2.1%) fat content. There were no significant differences in other physico-chemical properties of biltong, with moisture content, salt, ash content, Aw and pH being 45.0%, 5.13%, 44.8%, 7.3%, 2.7%, 0.885 and 5.61 on average, respectively. Overall, the findings of the study show that freezing does have a significant effect on the final quality of biltong. However, it can be concluded that a significant effect on the physico-chemical properties of biltong depends on the changes of mass transfers during salting and drying.]]> Wed 12 May 2021 20:21:30 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39630 Wed 12 May 2021 20:20:52 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39076 Wed 12 May 2021 20:01:51 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39259 Wed 12 May 2021 19:57:41 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39258 Wed 12 May 2021 18:21:08 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39265 Wed 12 May 2021 18:19:08 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39285 Wed 12 May 2021 17:18:13 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39149 Wed 12 May 2021 15:57:30 SAST ]]> 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https://commons.ufh.ac.za/vital/access/manager/Repository/vital:43004 Wed 12 May 2021 14:39:50 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:40723 Wed 12 May 2021 14:36:09 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42610 Wed 12 May 2021 14:35:51 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:40834 Wed 12 May 2021 14:35:11 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:43002 Wed 12 May 2021 14:34:55 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42244 Wed 12 May 2021 14:34:49 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42267 Wed 12 May 2021 14:33:48 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:41977 Wed 12 May 2021 14:32:21 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42262 Wed 12 May 2021 14:32:11 SAST ]]> 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https://commons.ufh.ac.za/vital/access/manager/Repository/vital:40710 Wed 12 May 2021 14:20:10 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42251 Wed 12 May 2021 14:19:38 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:41101 Wed 12 May 2021 14:17:31 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42728 0.05) on pH and drip display, however, there was an increase in drip display with ageing time (P ≤ 0.05). Meat colour attributes (L* a* b* and C*) were influenced by diet, with 20% cactus diet having lower L* values compared to other diets (P ≤ 0.05). During a 14-day retail display, a diet  day interaction was observed for hue angle with the cactus diets having the lowest values at day 14 of display compared to the other diets (P ≤ 0.05). Differences in meat from heifers fed different diets were observed with 20% cactus accounting for significantly (P ≤ 0.05) higher levels of deoxymyoglobin and the lowest levels of oxymyoglobin. Thawing loss and Warner Bratzler shear force decreased (P ≤ 0.05) with ageing period. Meat from heifers fed cactus diets had lower (P ≤ 0.05) proportions of oleic acid (C18:1n9c) and total MUFA, higher (P ≤ 0.05) proportions of total SFA, C15:1, C17:1, linoleic acid (C18:2n6c) and total PUFA. The control diet produced meat with the highest thiobarbituric acid reactive substances (TBARS) values compared to other diets (P ≤ 0.05) and with ageing TBARS values increased (P ≤ 0.05). Diet showed an effect (P ≤ 0.05) on sensory attributes such as overall tenderness and mouth feel with cactus diets accounting for lower scores. However, juiciness, overall tenderness, grassy and animal like attributes increased with ageing (P ≤ 0.05). Inclusion of cactus in the diet did not produce any adverse effects on meat quality, fatty acid composition, lipid oxidation and sensory quality. Therefore, it can be concluded that inclusion of cactus in Nguni heifer finisher diets up to 20% can improve meat quality.]]> Wed 12 May 2021 14:16:18 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42612 1:8:1>6:3:1>8:1:1 indicating the trend of ratio 3:6:1 appeared to have higher reduction rate than the rest of the material and it had far less ΔEpp than the rest of other ratios. All CV curves for both pristine MoS2 NFs and carbon supported MoS2 NFs confirmed a distinct Faradic characteristic. The VS2 nanosheets (NSs) and carbon supported VS2 NSs were also effectively synthesized via hydrothermal method. The SEM micrographs for VS2 NSs and carbon supported VS2 NSs samples reveals level increased. Furthermore, SEM-EDX analysis have confirmed the presence of V and S as well as C and O on carbon supported VS2 nanocomposites, and it clearly shown a gradually blending as the ratios increases. The structural studies through XRD analysis have revealed peaks at 2θ angles of 15.4◦, 28.2◦, 34.2◦, 36.2◦, 43.3◦,48.3◦, 54.4◦, 57.7◦ and 66.2◦ which correspond to the lattice planes (001), (002), (100), (011), (102), (003), (110), (103) and (201) belonging to hexagonal VS2 (H-VS2) crystalline phase as per JCPDS card 36-1139. The HRTEM have revealed that the VS2 NSs have an edge to edge length of ~ 0.294 – 1.248 µm. Also, HRTEM micrographs of VS2 NSs have revealed interplanar d spacing of 0.571 nm belonging to the (001) lattice plane of hexagonal VS2 (H-VS2) structure. FTIR analysis have shown a peak at 558 cm-1 attributed to V-S which is evident that sulfur has bonded with the metal (V) and is in agreement with EDS. CV, CD and EIS measurements have shown that the ratio 1:8:1 is more superior to VS2 NSs and other carbon supported VS2 NSs. Based on Rreduction for the carbon supported nanosheets VS2 nanosheets are ordered as 1:8:1>3:6:1>6:3:1>8:1:1. Carbon supported VS2 NSs of the mole ratio 1:8:1 showed a small resistance of 0.32 Ω. This is further evidence that the carbon supported VS2 NSs of the mole ratio 1:8:1 in addition to revealing excellent catalytic behaviour is also more chemically stable and has good conductivity properties._________]]> Wed 12 May 2021 14:16:13 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:43001 Wed 12 May 2021 14:14:09 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42236 Wed 12 May 2021 14:11:37 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42241 Wed 12 May 2021 14:11:34 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:40848 Wed 12 May 2021 14:08:59 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:40713 Wed 12 May 2021 14:08:19 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:43006 Wed 12 May 2021 14:07:33 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42234 Wed 12 May 2021 14:04:56 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:41135 Wed 12 May 2021 14:04:43 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42726 Wed 12 May 2021 14:02:20 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42266 Wed 12 May 2021 14:00:45 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42231 Wed 12 May 2021 14:00:18 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42727 Wed 12 May 2021 13:59:14 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42732 Wed 12 May 2021 13:58:19 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42242 Wed 12 May 2021 13:58:19 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42611 Wed 12 May 2021 13:58:13 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42734 Wed 12 May 2021 13:56:38 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:40870 Wed 12 May 2021 13:55:48 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42729 Wed 12 May 2021 13:55:40 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:40869 Wed 12 May 2021 13:55:38 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:40808 Wed 12 May 2021 13:54:50 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42613 Wed 12 May 2021 13:54:32 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42240 Wed 12 May 2021 13:53:45 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:40724 Wed 12 May 2021 13:52:39 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42246 Wed 12 May 2021 13:50:05 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:42811 Wed 12 May 2021 13:48:53 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39635 Tue 07 May 2024 11:41:13 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39125 Tue 07 May 2024 09:58:28 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39055 Tue 07 May 2024 09:20:43 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39061 Thu 13 May 2021 07:09:43 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39152 Thu 13 May 2021 05:52:18 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39150 Thu 13 May 2021 04:51:32 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39127 Thu 13 May 2021 04:41:53 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39266 Thu 13 May 2021 04:41:45 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:43005 Thu 13 May 2021 02:51:03 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39268 Thu 13 May 2021 02:41:40 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39060 Thu 13 May 2021 01:40:55 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39264 Thu 13 May 2021 01:26:21 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39267 Thu 13 May 2021 01:03:20 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:39261 Mon 06 May 2024 16:02:30 SAST ]]> https://commons.ufh.ac.za/vital/access/manager/Repository/vital:40704 Mon 06 May 2024 15:05:59 SAST ]]>