Source

Industry Sector: Cattle and Small Stock
Research Focus Area: Red Meat Safety, Nutritional Value, Consumerism and Consumer Behaviour
Research Institute: University of Pretoria
Researcher: Dr JL du Toit

Aims Of The Project

1. To determine the nutritional composition of South African lamb and mutton offal products (raw and cooked).

2. To determine yield, retention and physical composition of the different cooked offal products to ultimately determine the edible portion of each product.

3. To incorporate the nutritional composition data and physical composition data into the national food composition tables as well as the food quantities manual of the Medical Research Council.

Executive Summary

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