F.D. Mellett

Use of bacteriocin-producing starter cultures of Lactobacillus plantarum and Lactobacillus curvatus in production of ostrich meat salami

Leon M. T. Dicks, F.D. Mellett, Louwrens C. Hoffman · Meat Science · 2003 · 101 citations

Ostrich Meat Salami, Food Fermentation, Microbial Contamination +6

Post-mortem pH decline in different ostrich muscles

J. Sales, F.D. Mellett · Meat Science · 1996 · 90 citations

Animal Physiology, Muscle Function, Skeletal Muscle +3

Halothane genotype and pork quality. 1. Carcass and meat quality characteristics of three halothane genotypes

P. Fisher, F.D. Mellett, Louwrens C. Hoffman · Meat Science · 2000 · 63 citations

Meat Packaging, Health Sciences, Halothane Genotypes +6

Processing and nutritional characteristics of value added ostrich products

P. Fisher, Louwrens C. Hoffman, F.D. Mellett · Meat Science · 2000 · 62 citations

Food Chemistry, Nutrition, Food Composition +6

Quality characteristics of low fat ostrich meat patties formulated with either pork lard or modified corn starch, soya isolate and water

Louwrens C. Hoffman, F.D. Mellett · Meat Science · 2003 · 47 citations

Nutrition, Quality Characteristics, Health Sciences +10