Hugo A - Search Results

1

van Wyngaard BE, Strydom PE, Hugo A. van Wyngaard BE, et al. Among authors: hugo a. Meat Sci. 2023 Apr;198:109109. doi: 10.1016/j.meatsci.2023.109109. Epub 2023 Jan 12. Meat Sci. 2023. PMID: 36702065

2

Atherogenicity index and health-related fatty acids in different stages of lactation from Friesian, Jersey and Friesian×Jersey cross cow milk under a pasture-based dairy system.

Nantapo CT, Muchenje V, Hugo A. Nantapo CT, et al. Among authors: hugo a. Food Chem. 2014 Mar 1;146:127-33. doi: 10.1016/j.foodchem.2013.09.009. Epub 2013 Sep 18. Food Chem. 2014. PMID: 24176323

3

The growth, survival and thermal inactivation of Escherichia coli O157:H7 in a traditional South African sausage.

Charimba G, Hugo CJ, Hugo A. Charimba G, et al. Among authors: hugo cj, hugo a. Meat Sci. 2010 May;85(1):89-95. doi: 10.1016/j.meatsci.2009.12.010. Epub 2009 Dec 13. Meat Sci. 2010. PMID: 20374870

4

Effect of alternative preservatives on the microbial quality, lipid stability and sensory evaluation of boerewors.

Mathenjwa SA, Hugo CJ, Bothma C, Hugo A. Mathenjwa SA, et al. Among authors: hugo cj, hugo a. Meat Sci. 2012 Jun;91(2):165-72. doi: 10.1016/j.meatsci.2012.01.014. Epub 2012 Jan 25. Meat Sci. 2012. PMID: 22326060

5

Sensory evaluation and its relationship to physical meat quality attributes of beef from Nguni and Bonsmara steers raised on natural pasture.

Muchenje V, Dzama K, Chimonyo M, Strydom PE, Hugo A, Raats JG. Muchenje V, et al. Among authors: hugo a. Animal. 2008 Nov;2(11):1700-6. doi: 10.1017/S1751731108002802. Animal. 2008. PMID: 22444023 Free article.

6

Effect of dietary conjugated linoleic acid supplementation on the technological quality of backfat of pigs.

Bothma C, Hugo A, Osthoff G, Joubert CC, Swarts JC, de Kock HL. Bothma C, et al. Among authors: hugo a. Meat Sci. 2014 Jun;97(2):277-86. doi: 10.1016/j.meatsci.2014.02.002. Epub 2014 Feb 10. Meat Sci. 2014. PMID: 24642113

7

Intermediate added salt levels as sodium reduction strategy: Effects on chemical, microbial, textural and sensory quality of polony.

Cluff M, Kobane IA, Bothma C, Hugo CJ, Hugo A. Cluff M, et al. Among authors: hugo cj, hugo a. Meat Sci. 2017 Nov;133:143-150. doi: 10.1016/j.meatsci.2017.06.014. Epub 2017 Jun 28. Meat Sci. 2017. PMID: 28688262

8

Vachellia erioloba leaf meal inclusion in ammoniated maize stover-based finisher diets improves growth, meat quality and fatty acid profiles of lambs.

Chelopo GM, Marume U, Hugo A. Chelopo GM, et al. Among authors: hugo a. Meat Sci. 2025 May;223:109773. doi: 10.1016/j.meatsci.2025.109773. Epub 2025 Feb 8. Meat Sci. 2025. PMID: 39938224 Free article.

9

Chemical composition, fatty acid content and antioxidant potential of meat from goats supplemented with Moringa (Moringa oleifera) leaves, sunflower cake and grass hay.

Qwele K, Hugo A, Oyedemi SO, Moyo B, Masika PJ, Muchenje V. Qwele K, et al. Among authors: hugo a. Meat Sci. 2013 Mar;93(3):455-62. doi: 10.1016/j.meatsci.2012.11.009. Epub 2012 Nov 16. Meat Sci. 2013. PMID: 23273450

10

Differences in Health-related Fatty Acids, Intramuscular Fat and the Physico-chemical Quality in Mutton as Affected by Season, Place of Purchase and Meat Portion.

Rani ZT, Nantapo CW, Hugo A, Muchenje V. Rani ZT, et al. Among authors: hugo a. Asian-Australas J Anim Sci. 2014 Nov;27(11):1630-7. doi: 10.5713/ajas.2014.14187. Asian-Australas J Anim Sci. 2014. PMID: 25358324 Free PMC article.

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