Occurrence of Bacillus cereus and Yersinia enterocolitica in South African retail meats von Nortjé, G.L, Vorster, S.M, Greebe, R.P, Steyn, P.L

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Centralised bulk pre-packaging of fresh pork retail cuts in various gas atmospheres von Buys, E.M., Krüger, J., Nortjé, G.L.

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The influence of different centralised pre-packaging systems on the shelf-life of fresh pork von Scholtz, E.M., Jordaan, E., Krüger, J., Nortjé, G.L., Naudé, R.T.

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The effect of wholesale vacuum and 100% CO2 storage on the subsequent microbiological, colour and acceptability attributes of PVC-overwrapped pork loin chops von Buys, E.M, Nortje, G.L, Steyn, P.L

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Microbiology of beef carcass surfaces [Spoilage organisms] von Nortje, G.L, Naude, R.T

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Effects of preslaughter exercise, electrical stimulation, type of packaging tray, display temperature, and time on acceptance and shelflife of beef steaks von NORTJE, G.L., NAUMANN, H.D., NAUDE, R.T., NAUDE, L., OOSTHUIZEN, W., JORDAAN, E., GROBLER, I.

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Effects of exercise, electrical stimulation and vacuum packaging on bacterial counts and tenderness of fresh beef primal cuts von Nortje, G.L, Naumann, H.D, Laubscher, A, Grobler, I, Naude, L, Oosthuizen, W, Jordaan, E, Naude, R.T

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Evaluation of three carcass surface microbial sampling techniques [Meat products] von Nortje, G L, Swanepoel, Elsa, Naude, R T, Holzapfel, W H, Steyn, P L

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Effects of electrical and mechanical stunning methods on meat quality in ostriches von Lambooij, E, Potgieter, C.M, Britz, C.M, Nortjé, G.L, Pieterse, C

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Some neural and behavioural aspects of electrical and mechanical stunning in ostriches von Lambooij, E, Pieterse, C, Potgieter, C.M, Snyman, J.D, Nortjé, G.L

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Bacterial populations associated with bulk packaged beef supplemented with dietary vitamin E von Buys, E.M, Nortjé, G.L, Jooste, P.J, Von Holy, A

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The incidence of Listeria in processed meats in South Africa von VORSTER, S. M, GREEBE, R. P, NORTJE, G. L

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Combined effect of modified atmosphere bulk packaging, dietary vitamin E supplementation and microbiological contamination on colour stability of Musculus gluteus medius von Buys, E.M., Nortjé, G.L., Jooste, P.J., Von Holy, A.

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Incidence of Staphylococcus aureus and Escherichia coli in ground beef, broilers and processed meats in Pretoria, South Africa von VORSTER, S. M, GREEBE, R. P, NORTJE, G. L

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Microbiological shelf life of bulk-packaged Musculus gluteus medius supplemented with dietary vitamin E von Buys, E.M, Nortjé, G.L, Jooste, P.J, Von Holy, A

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Effect of electrical and mechanical stunning methods on meat quality in ostriches von Lambooij, E, Potgieter, C.M, Britz, C.M, Nortjé, G.L, Pieterse, C

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The effect of ageing treatment on the microbiology and storage characteristics of beef in modified atmosphere packs containing 25% CO 2 plus 75% O 2 von Nortjé, G.L., Shaw, B.G.

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The effect of ageing treatment on the microbiology and storage characteristics of beef in modified atmosphere packs containing 25% CO2 plus 75% O2 von Nortjé, G.L., Shaw, B.G.

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The effect of wholesale vacuum and 100% CO 2 storage on the subsequent microbiological, colour and acceptability attributes of PVC-overwrapped pork loin chops von Buys, E.M., Nortjé, G.L., Steyn, P.L.

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The influence of various production processes on the microbiology of manufactured meat products von Nortje, G.L., Naude, R.T., Holzapfel, W.H., Visser, D.

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