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Unusual and untold stories from the world of food science, from the present and ages past.

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Welcome to our blog.

The main habitat of earthworms is the earth. Commonly found feasting on interesting living or dead matter. These are unusual and untold stories from the world of meat science from the present and ages past.

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A List of Latest Articles and Updates to Old Articles

Nitric Oxide, Peroxynitrite, and Iron Oxidation: A Unified Framework for Asthma, Meat Curing, and Oxidative Stress
Stickstoffmonoxid, Peroxynitrit und Eisenoxidation: Ein einheitlicher Rahmen für Asthma, Fleischpökelung und oxidativen Stress
Understanding Unskilled Worker Behaviour in Africa: Designing Around Reality, Not Idealism
Verstehen des Verhaltens ungelernter Arbeitskräfte in Afrika: Planung für die Realität, nicht für Idealismus
Die wahre Grenze der Schulung: Ein neuer Blick auf Maschinenlieferanten und Fabrikstrategien in Afrika
Kapitel 03.00: Es war einmal in Afrika
Kapitel 02.00: Das Pökelmolekül
Kapitel 01.00: Bacon, mein Lehrer!
Speck & die Kunst zu Leben Beratung für komplexe Fleischverarbeitungsbetriebe
Consulting for Complex Meat Plant Operations
The Data-Driven Meat Plant
Die datengetriebene Fleischfabrik
Nußschnaps: Der Heilige Geist der Steiermark
Nußschnaps: The Sacred Spirit of Styria
Stickstoffmonoxid und die Physiologie des Alterns: Natürliche Strategien zur Wiederherstellung der endogenen NO-Produktion
Nitric Oxide and the Physiology of Ageing: Natural Strategies to Restore Endogenous NO Production
Indo-European Kinship – Genetic Memory and the Russian link with Austria (Part 6)
A Shared Spirit: Austria, Russia, and Germany – History, Architecture, and Epigenetic Bonds (Part 5)
A Shared Spirit: Austria, Russia, and Germany – History, Architecture, and Epigenetic Bonds (Part 4)
A Shared Spirit: Austria, Russia, and Germany – History, Architecture, and Epigenetic Bonds (Part 3)
A Shared Spirit: Austria, Russia, and Germany – History, Architecture, and Epigenetic Bonds (Part 2)
Ein Gemeinsamer Geist: Österreich, Russland und Deutschland – Geschichte, Architektur und epigenetische Verbindungen (Teil 1)
A Shared Spirit: Austria, Russia, and Germany – History, Architecture, and Epigenetic Bonds
The Assault on Truth: From Illuminati Myths to Nazi Propaganda and COVID Disinformation
Stickstoffmonoxidmangel im Alter: Biochemische Mechanismen und klinische Folgen Speck, Nitrit und Altern: Eine kluge Ernährungsstrategie zur Unterstützung von Stickstoffmonoxid und Cortisol-Balance im Alter
Bacon, Nitrite and Ageing: A Smart Dietary Strategy to Support Nitric Oxide and Cortisol Balance in Older Adults
The Austria Articles/ Die Österreich-Artikel
Warum Marmorierung entsteht und wie Stress die Fettverteilung im Rindfleisch verändert
Meat Science Research : Fleischwissenschaftliche Forschung
Why Marbling Happens and How Stress Changes Fat Distribution in Beef
Intermuskuläres Fett vs. Intramuskuläres Marmorierungsfett: Oxidationsstabilität, sensorische Wirkung, gesundheitliche Implikationen und die Rolle von Cortisol im Rindfleisch
Intermuscular Fat vs. Intramuscular Marbling: Oxidation Stability, Sensory Impact, Health Implications, and the Role of Cortisol in Beef
Cortisol, chronischer Stress und Fettverteilung beim Rind: Mechanismen hinter Marmorierungsverlust und Zunahme von Zwischenmuskel- und Unterhautfett
Cortisol, Chronic Stress, and Fat Distribution in Beef: Mechanisms Behind Marbling Loss and Intermuscular Fat Increase
Mainca MG-95 Hybrid Mixer-Grinder & PR-50 Portioner
Ham/Bacon Slicers – South African Marketing Fact Sheet – Mainca TU-350 & TU-370 Vertical Slicer
Mainca Bowl Cutters – South Africa Marketing Fact Sheet
Franz Pfanner – Österreichs Evangelist für die Zulu: Leben, Vermächtnis und weltweiter Einfluss
Franz Pfanner – Austria’s Evangelist to the Zulus: Life, Legacy and Global Impact
Österreichisch-Ungarische Beiträge zum südlichen Afrika (vor 1900)
Austro-Hungarian Contributions to Southern Africa (Pre-1900)
Das Rauchhaus: Entwicklung, Funktion und Lebensmittelchemie einer ländlichen Tradition
The Smokehouse: Evolution, Function, and Food Chemistry of a Rural Tradition
Die verborgene Herausforderung von DFD-Fleisch in Afrika: Warum wir nicht den Spaghetti-Effekt erzielen
The Hidden Challenge of DFD Meat in Africa: Why We Can’t Get the Spaghetti Look
Kapillaren als Qualitätsindikator
Capillaries as a Quality Marker
Kapillarkollaps und Fleischfrische: Mikrovaskuläre Hydration als Bestimmungsfaktor für visuelle und strukturelle Qualität
Capillary Collapse and Meat Freshness: Microvascular Hydration as a Determinant of Visual and Structural Quality
Cortisol, Fleischqualität und menschliche Resilienz: Von der Stressphysiologie zum nitritangereicherten Rote-Bete-Bacon
Edel sei der Mensch: Ein steirisches Erbe von Edelmut, Hilfsbereitschaft und Güte
Edel Sei der Mensch: A Styrian Legacy of Nobility, Helpfulness and Goodness
Cortisol, Meat Quality, and Human Resilience: From Stress Physiology to Nitrite-Enriched Beetroot Bacon
Entwicklung einer hochwertigen IQF- und gegarten Hähnchenlinie: Von Branchenenttäuschung zum Verbrauchergenuss
Von Kohlewäldern zur modernen Ernährung: Die Entwicklung und Rolle pflanzlicher Füllstoffe für Gesundheit und Fleischverarbeitung
From Coal Forests to Modern Food: The Evolution and Role of Plant Bulking Agents in Health and Meat Processing
Developing a High-Quality IQF and Cooked Chicken Line: From Industry Disappointment to Consumer Delight
Das versteckte Wasser: Injektion, Tumblen und Hohlraumfüllung bei tiefgefrorenem Geflügel – Eine Verbraucheraufklärung mit wissenschaftlichem Kommentar
The Hidden Water: Injection, Tumble and Cavity Filling in Whole Frozen Poultry – A Consumer Exposé with Scientific Commentary
Chicken Thawing and Drip Loss in Poultry Processing: Optimising Techniques and Understanding the Siphon Effect
Auftauen von Hähnchenfleisch und Tropfsaftverluste in der Geflügelverarbeitung: Optimierung der Techniken und Verständnis des Siphoneffekts
Mit Ribiseln und Kindergewürzen: Frucht und Wärme in der modernen Wurstverarbeitung
Mit Ribiseln aus Graz – Eine neue Form eines alten Schatzes
Steel on Steel – When It Comes Hard Against Hard Breathing Without Oxygen: What a Parasitic Fish Worm Can Teach Us About Fermentation, Meat, and Survival
Steel on Steel – When It Comes Hard Against Hard
The Ideal
A Tower of Strength: Armin’s Confirmation and the Legacy of Faith in Styria
Our Bacon Stories: The 23-Year Journey to Perfect Reformed Bacon
Our Bacon Stories
Our Bacon Stories: Bacon has a Soul
Christa’s Bacon Story: How It Used to Be When I Was Little
In Conversation with Christa Berger: Precision and Accountability – Editorial Expertise vs. ChatGPT’s Limitations
In Conversation with Christa Berger: The Architecture of Clarity and the Limits of AI
In Conversation with Christa Berger: Holding Meaning in a Machine Age
Our Bacon Stories: Bacon has a Soul
The Crusade Against Nitrites: How Ideology, Fear, and Political Opportunism Hijacked the Science of Meat Safety
Christa Berger: A Profile
Peer Review Evaluation of the Coalition Against Nitrites Website Claims
Safety and Nutritional Role of Common Additives in Meat Products Under Codex Alimentarius Guidelines
The Best European Bandsaws/ Mincers vs the South African Standard Products: A Technical Comparison
Venice and the Forgotten Science of Salt Clay Meat Preservation
A Practical Guide for Parents: Supporting Lifelong Maths Learning at Home
Saint Walpurga and the Christianisation of Spring: From Pagan Fire Rites to Walpurgisnacht in the Mission of Boniface Saint Walpurga: Missionary, Healer and Keeper of Herbal Wisdom
Origins, Evolution, and Global Distribution of Pulverised Meat Products
Protected: Processing Nigerian PSE Pork with High Connective Tissue: Action Plan
Nitrosamines, Cured Meats, and Human Health: A Critical Review of Risk and Physiology Understanding Amines, Nitrosamines, and the Start of the Concern over Cured Meats
The Rise of Concern About Nitrosamines: How History Shaped Our Understanding
How Nitrosamines Form: The Chemistry Behind It
From Forms to Functions: The Historical Lineage of Human System Thinking and the New Challenge Posed by Hinton’s Analogy Model
Ouma se Lewerkoekies – die Oostenrykse Variasie
Austria’s Support for the Boers in the Anglo-Boer War (1899–1902)Franz Hoenig: The Austrian Who Armed the Boers, Modderfontein, and the Industrial Power Behind the Anlo-Boer War
Resting Reformed Bacon: Structural and Functional Advantages in Low-Temperature Systems
Natural Nitric Oxide Curing in Meat: Enzymatic Pathways Using L-Arginine and NOS-Expressing Bacteria
Beef Cuts
Protected: Pork Skin
A Deep Dive into Nitrosylation Pathways Without Added Nitrites
Ouma se Resepete; Omas Rezepte
Gammon: A Festive Favourite with Deep European Roots
The Bitter Herb That Heals: Eating Nettles on Gründonnerstag
Ivy (Hedera helix) in Austrian Meat Curing: Historical Practices and Scientific Insights
From Forms to Functions: Platonic Idealism, Aristotelian Logic, Euclidean Geometry, and the Universal Truth of Servo–Controller–Inverter System
Cutting Through History: How Euler, Feedback Systems, and the Involute Blade Gave Birth to Modern Meat Processing
Servo, Slicing, and Smart Control: A Technical Story for the Curious Mind
Servo and the Modern Fillers
Browning
Calcium Gluconate vs. Calcium Chloride in Meat Formulations with Sodium Alginate
How Processed Foods Shaped the Way We Speak
Earthworm ReEquip: Machines for Sale
Assessing Environmental Impact on Rotary Shaft Encoders: A Global Comparative Analysis
Optimizing Meat Freezing for Fresh Appearance Post-Thawing: Science, Techniques, and the Role of Anolyte Water
The Architecture of Goals: Belief, Uncertainty Reduction, and Adaptive Self-Correction
The Architecture of Belief: Mechanism, Planning, and the Human Experience
Survival, Spirituality, and Celebration: Inughuit Meat Preservation Practices and the Quviasukvik Winter Feast
Sacred Sustenance: The Celebration of Meat Preservation in Northern Cultures and Its Integration into Christian Traditions
Starch Activation and Microbial Kill Step in Krainer Sausage Smoking
Coffee, Gut Health, and Mental Function
Meat, Fats, and Cognitive Decline: Nutritional Strategies for Midlife Brain Health Preservation
Reframing Mistakes as Adaptability: Lessons from Sausages, Partnerships, and Life
The Ritual of Leadership
Crispy Meat-Flavored Soy Chunks – Standard Operating Procedure (SOP)
Optimizing Krainerwurst Texture and Cost Efficiency: A Comparative Analysis of Various Hydrocolloid and Gum Systems
On Innovation And Creativity
Restoring Functionality in PSE Pork and Freeze-Thaw-Damaged Chicken for Ham Production: Evaluating Hydrocolloid Solutions
Evaluating Alternative Meat Curing Methods: Beyond Direct Nitrite Addition
Zinc Protoporphyrin in Parma Ham: Mechanisms and Implications for Nitrite-Free Meat Curing
Rediscovering First Principles in Industrial and Organisational Strategy
The Industrial Roasting/ Smoking of Chicken: Browning Chemistry and Advanced Techniques
Mitigating Nitrosamine Formation in Hallstatt-Style Curing: Lysine, Nitrite, and the Role of Extended Dry Curing
Amino Acids in Late Bronze Age Curing: Investigating The Role of Lysine, Glutamine, and Glutamate in Ammonia Production
The Hallstatt Meat Curing Method: An Update on Late Bronze Age Industrial Processes
All Truth is Gods Truth: The Integration of Pagan Traditions into Christianity
Lunar Wisdom: Aligning Actions with the Moon for Growth and Renewal
Quantum Interconnectedness: Exploring the Universal Wave Function’s Influence on Relationships, Lunar Phases, and Meat Curing
Christianity and the Incorporation of Pagan Practices: A Scholarly Exploration
The Intersection of Lunar Phases, Wood Drying, and Meat Curing
Lunar Phases with Meat Cutting & Curing: A Complete Compendium
Felling by the Moon: A Historical and Scientific Analysis of Lunar Forestry Practices
Exploring the Analogy Between Linguistics and String Theory: Foundations and Validation
Lunar Phases, Meat Cutting, and Curing: Did He Lose His Mind?
The Longevity Potential of Pomo: Rethinking the Role of Animal Skins in Nigerian Food Systems
The Battle of Extracts: Liebig, Puro, and the War of Purity in Early 20th Century Europe
Scholastic Reasoning and the Reformation: A Framework for Modern Investigative Approaches
Scholastic Synthesis: Albertus Magnus, Thomas Aquinas, and the Bridge Between Reason, Science, and Faith
Ernst Zürcher and Tree Felling by Different Phases of the Moon
Making of a Reformer
God of the Universal Wave Function
Mom’s Liver and Other Recipes
The Role of Saliva in Meat Preservation, Fermentation, and Rituals: A Historical and Cultural Perspective
Meat Preservation in Clay with Ammonia, Saliva and Lime: A Historical and Chemical Perspective
Transformation of Einleuchten: A Linguistic and Cultural Study from Old High German to the Enlightenment and Beyond
The Waxing Moon and Meat Quality: Historical Evidence and Anecdotes
Embodied Linguistics, Logos, and the Cosmic Order
The Physiology of Language: Evolutionary Foundations and the Transformative Power of Words in Bonding, Emotion, and Action
The Last Craving: A Study on Meat Cravings in Terminal Illness, Trauma, and Evolutionary Memory
Introduction: Embodied Linguistics – A New Paradigm in the Study of Language
Sacred Cuts: The Intersection of Spirituality, Folklore, and Science in Meat Processing
The Bond of Fire and Fang: Wolves as Humanity’s First Teachers
Historical Observations on Pork Quality in Antiquity and Its Implications for Early Meat Processing Practices: Indications of PSE-like Characteristics
Academic Research: The Intricacies of Wolf Pack Dynamics
Primal Bonds: Ancient Energies in Love and Transformation
The Wechsel Region’s Geology, Mythology, and the Origins of Meat Curing: Survival and Spirituality in Glacial Landscapes
The Epicentre of European Meat Curing Tradition: Revealed through a Comparative Study of Ilé-Ifẹ̀ and Styria
Comprehensive Exploration of Brawn: Sülze and Presswurst
The Historical Origins, Symbolism, and Easter Traditions of Cured Meats: The Ritual of Meat Blessing in Christian Europe
Ancient Soil Techniques for Material Transformation: A Comparative Study of Burial Practices Across Civilisations
The Role of Urine as a Filtration System for Amanita Muscaria and Other Uses Across Eurasia
A New Vision for Organisational Development: Blending Structure, Spirituality, and Innovatio n
Noricum, Bavarian, and Hungarian Sausages: History and Contemporary Recipes
Foundations of Scientific Thought: Revealing the Origins of Europe’s Meat-Curing Traditions
Charlemagne’s Christianization Strategy: A Unified Religious and Political Vision
Österreichs kulturelle und öffentliche Unterstützung für die Buren während des Anglo-Burenkriegs: Eine nationalistische Reflexion
Austria’s Cultural and Public Support for the Boers During the Anglo-Boer War: A Nationalist Reflection
From Frankfurter to Burenwurst and Russian: A Comprehensive Culinary and Historical Study
Uncovering the Link Between Celtic Curing Traditions and Early Monastic Practices in Austria: A Journey from Hallstatt to the Benedictine Abbey
Admont Abbey and the Benedictine Order: A Volcanic Revelation in Medieval Meat Curing and Agricultural Science
The Journey of Bitumen and Lime: From Ancient Babylon to Styria, From Construction and Agriculture to Modern Meat Science
Acorns, Folk Music, and Spirituality: From Ancient Traditions to Hugo Alfvén’s Interplay of Music, Tradition, and Culinary Heritage in Swedish Culture
Liminality: Navigating Life’s Transitions
The Involved Universe: An Ancient Continuity
Ancient Fertility Goddesses, Mary, Spirituality and the Link with Minerals
Ancient Fertility Goddesses, Mary and Spirituality: The African Case
Ancient Fertility Goddesses, Mary and Spirituality: The Austrian-Hungarian Case
Quantum Synchronicity: Exploring Non-Local Connections, Consciousness, and the Coordinating Power of Love
Our Liquid Crystalline Nature
The Synergy of Silence and Action: A Deep Exploration into Team Dynamics and Leadership in Challenging Environments
Recipe Mortadella
Chicken Liver Sausage
The Five Postulates of Raising Cattle and Processing Meat
Chemistry and Biochemistry of Fertilizer Production
Extracting Flavonoids for Fertilizer/Bio-Stimulant for Grain and Animal Health
Holisticus
Stress in Animals and Humans: A Wholistic Analysis
Sacred Salt and the Northern Gods
Bacon & the Art of Living – Chapter 20 – The End
Our Liquid Crystalline Nature: Implications to Meat Tenderness
The Data-Driven Meat Plant
Historical Uses and Cultural Significance of Nitre Bush (Nitraria billardierei)
The Evolution and Market Trends of Meat/Plant Hybrids: A Comprehensive Review
Comprehensive Review of the Stage-Gate System: Evolution, Benefits, and AI Integration
Myths of Descent from Heaven Across Continents: An Analysis
Comparative Analysis of Disinfection Solutions for Meat Processing
Growing Up with Chlorine
Chapter 15.10: Meat Curing – A Review. (Updated)
Bacon Curing – a Historical Review (Updated)
Ancient Plant Curing of Meats (Updated)
Reevaluation of the Discovery of Nitrate and Nitrite Curing
Relationship Between Cortisol, Stress, and Meat Quality in Animals Pre-Slaughter
Denaturing Myoglobin with Acetic Acid and Neutralizing with Sodium Bicarbonate
Enhancing Operational Efficiency: Integrating Biological Information Flow Principles in Meat Plant Operations
Beyond the Central Dogma: Evolving Genomic Insights and Their Relevance to Organizational Strategies
Insights from Genomics: Relevance and Practical Applications in Meat Science
The Hallstatt Curing Method
Parallels Between Industrial Innovations and Biological Processes
Peanut Butter and Meat: Recipe from Mozambique
Is Good Nutrition Alone Enough for Health? Considering Glutathione Production and Exercise
The Crucial Role of Glutamine in Health and Recovery: A Comprehensive Overview
The Use of Sodium Bicarbonate as a Meat Tenderizer
Is Completeness of Proteins a Valid Marker for Good Nutrition: Enhanced Recovery Through A Balanced Approach for UFC Fighters and Extreme Athletes
Chapter 05.02: Starter Cultures (All-new chapter in Bacon & the Art of Living)
Collagen for Champions: Ancient Nutrition Fuels Modern Warriors
Bay salt in seventeenth-century meat preservation: how ethnomicrobiology and experimental archaeology help us understand historical tastes
Collagen for Healing Bone Fractures: From Ancient Wisdom to Moden Understanding
Unleashing the Oake Woods Power Sausage: A Superfood Engineered for Elite Fighters
Evaluating Options in Soy Processing
Meat-Bone Ratio as a Processing Parameter in Nigeria
Enhancing Nutritional Value of Soybeans: Germination, Sprout Removal, and Drying
Meat Proteins Reviewed
Architectural Options in Meat Emulsion Formulations
Applying Meat Science to UFC: Elevating Performance
Nutritional Strategies for MMA Fighters: Lessons from Ancient African Warrior
The Fighter’s Edge: Harnessing Collagen for Peak Performance and Recovery
The Iron Diet: Fueling UFC Fighters with Blood Sausage
The Role of Animal Proteins in Tissue Repair and Injury Recovery
Beef Broth and Its Application in the Meat Plant
Comprehensive Guidelines for Cleaning and Maintenance of -18°C Freezers with Temperature Management
Optimal Strategy for Freezer Management and Other Areas Often Neglected in Meat Plants
Reflections on a Journey: From Memories to Mission
Optimal Storage Practices for Beef Bones: Ensuring Quality for Future Processing
Ogogoro: Nigeria’s Cultural, Spiritual, and Traditional Drink vs. Gin’s Global Presence
The Gloss Transition: Understanding Emulsion Dynamics in Meat Processing
Mie Scattering in Meat Emulsions: The Impact of Temperature and Processing
Crispy and Safe! Navigating Bacon Cooking Techniques for Health and Flavour
Chapter 13.13: The Salt in Meat (Updated - From my book, Bacon & the Art of Living)
Spice Room Integrity: Aluminum Phosphate Fumigation for Weevil Control
Meat Sharing Practices Among the Mmaku Igbo of Nigeria
Carcass Sanitising and Primary Washing (Updated)
Suya Sensation: Unlocking the Secrets of West Africa’s Ultimate Street Food
The Fusion of Fats: Plant Oils for Sausages
Redefining the Narrative on Dietary Nitrites: Unveiling the Balance Between Risks and Benefits in Processed Meats
The Role of Ascorbate in the Nitrate-Nitrite-Nitric Oxide Pathway: Integrating Insights from Earthworm Express
The Low Risk of Nitrosamine and Amine Formation in Bacon: Temperature Evaluation
Savouring the Safety: The Evolutionary Journey of Nitrosamine Risk Mitigation in Bacon
The Human Body: A Self-Repairing and Fat Storing Machine
Nutri-Coat: A Modern Twist on Kilishi and Suja – Bridging Traditional and Contemporary Nutrition
Meat and Nuts: The Mesopotamian Link
Ancient Humans Ate Meat!
The “Formulation Law”
The Woody’s Story in Photos
Safeguarding Meat Quality in Nigeria: Navigating Preservatives for Optimal Food Safety
Navigating Nitrites: Understanding Their Role in Diet and Health
David Graaff’s Armour – A Tale of Two Legends
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The Last Craving: A Study on Meat Cravings in Terminal Illness, Trauma, and Evolutionary Memory
Chicken Thawing and Drip Loss in Poultry Processing: Optimising Techniques and Understanding the Siphon Effect
The EarthwormExpress
Charlemagne’s Christianization Strategy: A Unified Religious and Political Vision
The Impact of Lighting on Meat Discoloration: Best Practices for Meat Display
Origins of the South African Sausage, Called a Russian
Ogogoro: Nigeria's Cultural, Spiritual, and Traditional Drink vs. Gin's Global Presence
Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske
Saint Walpurga: Missionary, Healer and Keeper of Herbal Wisdom
Emulsifiers in Sausages - Introduction

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Full AI Integration in the Meat Plant
Smart Equipment! Smart Solutions!
Why We Should Take Care of Your Equipment
Applying AI to the Meat Plant
Smoking/ Cooking with AI
Reducing Data to Information – And Worshipping it
Bacon Stories: It Begins with Christa
Servo Motors and Inverters: Delivering Precision in Modern Meat Processing and Weapons
My First Easter Meat Blessings
Eating Nettles on Gründonnerstag – An Ancient Spring Tradition Reborn
The Problem with Buying European Equipment for Africa | ReEquip Africa
Smart Choices: Navigating Equipment Challenges in Africa’s Meat Processing Sector
Buying Meat Processing Machines in Africa: The Challenge in Doing Business with Europe
Order in Chaos: Reducing Entropy in NPD and Meat Plant Management
S&A Christmas Concert, 16 Dec 24
Philosophy Of Inquiry – Meat Science Perspectives
Credo from the Spatzenmesse from W. A. Mozart, performed by the choir of Mariatrost on 8 December 2024.
A Defence for “The Wechsel Region’s Geology, Mythology, and the Origins of Meat Curing.
Meat Curing, Ave Maria sung by Tommy Johansson and worship!
From Luminality to the New Meat Plant: Further Reflections from Lagos
My Road to Reality
Maria, the Mother of Jesus and Ancient Fertility Goddess
PROFESSOR SYBRAND STRAUSS
The Naming of Nigerian Gin: Ogogoro
Ferdinand Zvonimir Habsburg-Lothringen speaks with youth chaplain Father Markus Buchmaier
Interview with Princess Zita
lucky dube
Reevaluating How Meat Curing Came About
The Amazing History of Meat Science
Understanding Autolysis in Fish, Pork, and Beef: Insights from Fermented Fish in Norway
Domestication: Priority of Food and Taste
The Domesticated Human: Discussions with My Daughter
Glutamine: Protector and Defender of the Fit!
Being 55!
Salt Part 2: Two roads, Two cultures, Two Continents
Use of salt in Africa: Conversation with Jit from New Zealand; Part 1
Hausa/ Fulani value beauty over functionality: Evidence from the ancient meat trade.
The Fighters Diet (UFC, MMA, Judo, Boxing): Lessons from Ancient Africa
Bacon in Safe: Evaluating Frying and Perspectives from Evolution
**The Formulation Law**
**Amines, Nitrosamines, Nitrite and Bacon as a Superfood**
**Balancing Gut Acidity, Diet, and N-Nitrosamine Risks**
Nigerians - One of the Greatest Nations on Earth
Is Lagos a safe place to live?
Buying functional ingredients in Nigeria
The Domesticated Human, our Brain and Nutrition
Thoughts on The Meat Block In Africa
A Plea for Common Sense
Western approach to meat in certain parts of Africa doesn't work
Nneka Metu Shares her Recollection of Dried Meat from her Home in Cameroon, Ndu Town
Meat Preservation in Africa

UFC Articles

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The South African Meat Processors Association (SAMPA) is a voluntary association of stakeholders in the meat processing sector. SAMPA, founded in 1945, is the national representative body for the processed meat sector in South Africa and provides support, information and assistance to members in order to simplify a complex regulatory framework.

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