- A List of Articles: Latest Work, In Chronological Order, As I complete or Re-Write Them
- A List of Articles: Power-Nutrition for UFC Fighters
- Applying Meat Science to UFC: Elevating Performance
- Collagen for Champions: Ancient Nutrition Fuels Modern Warriors
- Is Completeness of Proteins a Valid Marker for Good Nutrition: Enhanced Recovery Through A Balanced Approach for UFC Fighters and Extreme Athletes
- Nutritional Strategies for MMA Fighters: Lessons from Ancient African Warrior
- The Crucial Role of Glutamine in Health and Recovery: A Comprehensive Overview
- 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
- Unleashing the Oake Woods Power Sausage: A Superfood Engineered for Elite Fighters
- A List of the Latest YouTube Posts
- About Meat Curing (Nitrite, Nitrate and Nitric Oxide)
- Ancient Plant Curing of Meats
- Bacterial Migration Into Meat
- Bay salt in seventeenth-century meat preservation: how ethnomicrobiology and experimental archaeology help us understand historical tastes
- Breathing Without Oxygen: What a Parasitic Fish Worm Can Teach Us About Fermentation, Meat, and Survival
- Communication Record: Leif Horsfelt Skibsted
- Comprehensive Review – Nitrate & Nitrites
- Crispy and Safe! Navigating Bacon Cooking Techniques for Health and Flavour
- Curing Chemistry: Achieving Least Possible Residual Nitrite (Restricted Access)
- Difference between Fresh Cured and Cooked Cured Colour of Meat.
- Extracts from the work of Dr Peter C. Ford and its possible application to meat science
- Literature and Notes: Removal of Nitrite from Meat Curing Systems (Restricted Access)
- Meat Proteins Reviewed
- Mechanisms of Meat Curing
- Mechanisms of meat curing – the important nitrogen compounds
- Nitrate and Nitrite – their history and functionality
- 01. Concerning the direct addition of nitrite to curing brine
- 02. Concerning Chemical Synthesis and Food Additives
- 03. Clostridium Botulinum – the priority organism
- 04. Concerning Nitrate and Nitrite’s antimicrobial efficacy – chronology of scientific inquiry
- 05. Concerning Ladislav NACHMÜLLNER and the invention of the blend that became known as Prague Salt.
- 06: Ladislav NACHMÜLLNER vs The Griffith Laboratories
- 07. The Life and Times of Ladislav NACHMÜLLNER – The Codex Alimentarius Austriacus
- 08. The Naming of Prague Salt
- 09. Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite.
- A Comprehensive Analysis of the L-Arginine Curing Hypothesis: Origins, Global Development, and Recipes
- A Deep Dive into Nitrosylation Pathways Without Added Nitrites
- Bacon, Nitrite and Ageing: A Smart Dietary Strategy to Support Nitric Oxide and Cortisol Balance in Older Adults
- Nitrosamine, gepökeltes Fleisch und menschliche Gesundheit: Eine kritische Überprüfung von Risiko und Physiologie
- Nitrosamines, Cured Meats, and Human Health: A Critical Review of Risk and Physiology
- On the Mitigation of N-Nitrosamine Formation in Cured Meats: The Role of Ascorbate, Erythorbate, and Other Antioxidants
- Polenski: Erste wissenschaftliche Arbeit über das Pökeln von Fleisch und wo seine Legende zu weit geht
- Polenski: First Science Paper on Meat Curing and Where His Legend Goes too Far
- Speck, Nitrit und Altern: Eine kluge Ernährungsstrategie zur Unterstützung von Stickstoffmonoxid und Cortisol-Balance im Alter
- The Science of 24-Hour Colour: How Heat Mimics Time in Zn-Protoporphyrin Formation
- Nitrite Free Bacon: Barriers against clostridium botulinum
- Oake Woods Catering Bacon
- Phytochemicals (Restricted Access)
- Re-evaluation of the Discovery of Nitrate and Nitrite Curing
- Reaction Sequence: From nitrite (NO2-) to nitric oxide (NO) and the cooked cured colour.
- Redefining the Narrative on Dietary Nitrites: Unveiling the Balance Between Risks and Benefits in Processed Meats
- Research notes – nitrosating agents
- Sal Prunella
- Sal Prunella in History
- Savouring the Safety: The Evolutionary Journey of Nitrosamine Risk Mitigation in Bacon
- Starter Cultures in Processed Meat
- The Colour Stability of Vacuum-Packed Wiltshire Bacon Cured with Diminishing Quantities of Nitrite
- The Fading Colour of Cured Meat
- The History of Bacon-Curing
- Bacon Curing – a Historical Review
- Bacon Curing Systems: From Antiquity till Now
- C & T Harris: The Complete Collection
- Cave Cured Hams
- Dr. Morgan’s Arterial Injection: The Australian Connection
- Fathers of Meat Curing
- Gelatin
- JOANNE GIBSON: ON SOME OF THE ‘INVISIBLE’ PEOPLE OF EARLY CAPE WINE
- Mild Cured Bacon Celebrated!
- Salt in Bacon & the Art of Living
- Saltpeter, Horse Sweat, and Biltong: The origins of our national food.
- Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske
- Speckpökelung – eine historische Übersicht
- Tank Curing Came from Ireland
- The English Pig, the Kolbroek and the Kune Kune in Bacon & the Art of Living
- The Mother Brine
- The nitrogen cycle and meat curing
- Westphalia Bacon and Ham & the Empress of Russia’s Brine: Pre-cursers to Mild Cured Bacon
- William and William Harwood Oake
- The Low Risk of Nitrosamine and Amine Formation in Bacon: Temperature Evaluation
- The Master Butcher from Prague, Ladislav NACHMÜLLNER
- The Quest for Nitrite Free Curing
- The Role of Ascorbate in the Nitrate-Nitrite-Nitric Oxide Pathway: Integrating Insights from Earthworm Express
- The Truth About Meat Curing: What the popular media do NOT want you to know!
- Part 4: Therapeutic Uses of Inorganic Nitrite and Nitrate – From the Past to the Future
- Part 5. Nitrite – the Misunderstood Compound
- Part 6: More Health Benefits of Nitrite
- Part 7: Changing Perspectives on Nitrate, Nitrite and Nitric Oxide
- Part 8: Nitrosamines
- Part 9: Navigating Nitrites: Understanding Their Role in Diet and Health
- Why Amines Matter: From Ancestral Detox to Crispy Bacon
- Zinc Protoporphyrin in Parma Ham: Mechanisms and Implications for Nitrite-Free Meat Curing
- Advertising and Marketing Matters
- Artisan Meat – Practiced from the beginning of time!
- Anneliese se Biltong Resep
- Artisan Bacon Flavours and great concepts – research notes
- Bacon/ Ham, Sausage Recipe Evaluation
- Basics of Dry Curing
- Beef Heart Pastrami
- Bobotie – its origins
- BRESAOLA
- Christmas Gammon ala Robert and Jaques
- Coppa
- Crackling
- Das Rauchhaus: Entwicklung, Funktion und Lebensmittelchemie einer ländlichen Tradition
- Dry Cured / Cold Smoked Bacon
- Ducks and Stuphins – Sausage Makers and their OXFORD SAUSAGES
- Gammon: A Festive Favourite with Deep European Roots
- Gil’s Amazing Beef Tongue Recipe
- Greg’s Ham
- Ham
- How to Cook a Gammon / Ham
- Jerky
- One Hundred Years of Sausage Making
- Oxtail – Best Traditional Recipes from Around the World
- Review of Dried Meat
- Robert Goodrick’s Pastrami/Pastrama
- Salami
- Salumi – from the leg and some salami’s
- The Smokehouse: Evolution, Function, and Food Chemistry of a Rural Tradition
- The Unknown Cook Book (of Steve Berman)
- Westphalian Hams and Bacon Recipes
- Yunnan Xuanwei Ham (宣威火腿/xuān wēi huó tuǐ)
- Background studies to Bacon & the Art of Living
- Bacon & the Art of Living
- Chapter 01.00: Bacon, my Teacher!
- Chapter 02.00: The Curing Molecule
- Chapter 03.00: Once Upon a Time in Africa
- Chapter 04.00: Dry Cured Bacon
- Chapter 05.01: The Development of Dry Curing from Salt Only to Salt, Saltpeter and Sugar
- Chapter 05.02: Starter Cultures
- Chapter 06.01: Kolbroek
- Chapter 06.02: Kolbroek (A Follow-up)
- Chapter 07.00: The Shambles – Meat Quality and the Human Mind
- Chapter 08.00: Seeds of War
- Chapter 09.00: Drums of Despair
- Chapter 10.00: The Greatest Adventure
- Chapter 11.01: Woody’s Bacon
- Chapter 11.02: The Spirit of Joshua Penny
- Chapter 12.00: The Denmark Letters
- Chapter 12.01.1: William Oakes Mild-Cured Bacon
- Chapter 12.01.2: Mild-Cured Bacon Evaluated and its Journey to Denmark
- Chapter 12.02: The Danish Cooperative and the Beauty of Saltpeter
- Chapter 12.03: Minette, Adventure, and Their Fusion in Nitrogen
- Chapter 12.04: The Saltpeter Letter
- Chapter 12.05: The Polenski Letter
- Chapter 12.06.1: From Sea to Deserts -> Sal Ammoniac Predating Saltpetre
- Chapter 12.06.2: Ammonia from Urine and Horse Sweat-> An Ancient Pathway to Curing
- Chapter 12.07.1: Lauren Learns the Nitrogen Cycle
- Chapter 12.07.2: Lauren Learns How Meat Is Made
- Chapter 12.08: Birth of The Theory of Proteins
- Chapter 12.09: David Graaff’s Armour – A Tale of Two Legends
- Chapter 13.00: The UK Letters
- Chapter 13.01: Lord Lansdowne!
- Chapter 13.02.01: Sweet Cured Harris Bacon!
- Chapter 13.02.02: Robert Henderson and the invention of the smokehouse
- Chapter 13.03: American ice houses for England: Year-round curing
- Chapter 13.04: Ice cold in Africa
- Chapter 13.05: Ice Cold Revolution.
- Chapter 13.06.00: Harris Bacon – From Pale Dried to Tank Curing.
- Chapter 13.06.01: Oake-Woods & Co., Ltd., Rapid, and Auto-Cured Bacon
- Chapter 13.07: John Harris reciprocates!
- Chapter 13.08: Irish Animosity.
- Chapter 13.09: The Wiltshire Cut
- Chapter 13.10: Engaged to be Married.
- Chapter 13.11: The Salt of the Earth
- Chapter 13.12: The Salt of the Land and the Sea
- Chapter 13.13.2 Salt: The Austrian Priority
- Chapter 13.13: The Salt in Meat
- Chapter 13.14: Dublin and the Injection of Meat.
- Chapter 13.15: The English Pig with links to the Kolbroek and Kunekune
- Chapter 13.16: Wiltshire Cured or Tank Cured Bacon.
- Chapter 14.00: Letters from New Zealand.
- Chapter 14.02: The Kune-Kune
- Chapter 14.03: Aron Vecht
- Chapter 14.04: Aron Vecht: His Curing Method and Businesses
- Chapter 14.05: Henry Denny’s Singeing of Pork and Related Reflections on Vecht
- Chapter 14.06: The Grandfather of Henry Trengouse: Foundation of Principle
- Chapter 15.00: The Union Letters.
- Chapter 15.01: The Fathers of Meat Curing.
- Chapter 15.02: Fresh Meat Colour vs Cooked Cured Colour.
- Chapter 15.03: The Direct Addition of Nitrites to Curing Brines – the Master Butcher from Prague.
- Chapter 15.04: The Direct Addition of Nitrites to Curing Brines – The Spoils of War.
- Chapter 15.05: The Preserving Power of Nitrite.
- Chapter 15.06: Regulations of Nitrate and Nitrite post-1920’s: the problem of residual nitrite.
- Chapter 15.07: The Ascorbate-Letter.
- Chapter 15.08: The Erythorbate Letter.
- Chapter 15.09: The Curing Reaction
- Chapter 15.10: Meat Curing – A Review.
- Chapter 15.11: The Quilliam Family and the Early Days of Pig Breeding in South Africa.
- Chapter 16.00: The Best Bacon on Earth.
- Chapter 16.01.1: The Castlemaine Bacon Company.
- Chapter 16.02: Eskort Ltd.
- Chapter 16.03: On Innovation and Creativity.
- Chapter 16.04: Vegetable Dies
- Chapter 17.01: Finally – From Mummies to Nitrosamines
- Chapter 17.02: Finally – Nitrosamines
- Chapter 17.03: Finally – Nitrite is Physiologically Vital
- Chapter 17.04: Finally – The Human Nitrogen Cycle – Basis for Nitrite’s Physiological Value
- Chapter 17.05: Finally – Bacon, the Superfood
- Chapter 17.06: Finally – Oake Woods, the Wonder of R&D and the Final Conclusion
- Chapter 18 – The Woody’s Story in Photos.
- Chapter 19 – Roy Oliver.
- Chapter 20 – The End
- Historical Uses and Cultural Significance of Nitre Bush (Nitraria billardierei)
- Best Bacon and Rib System on Earth
- Curing Brine and Microbial Transglutaminase (MTG) – designing the optimal blend
- Factors Affecting Colour Development and Binding in a Restructuring System Based on Transglutaminase
- Meat-on-Meat Bacon and Ham: Injection for Profit and Tastee
- Microbial Transglutaminase System: Applications and Clever Ideas
- Reconstructed Ribs
- Restructuring of whole muscle meat with Microbial Transglutaminase – a holistic and collaborative approach.
- TG Options and Processes
- The Rib Project
- Big Yellow Bacon Man
- Branding with EarthwormExpress
- Chemistry and Biochemistry
- Beyond the Central Dogma: Evolving Genomic Insights and Their Relevance to Organizational Strategies
- Insights from Genomics: Relevance and Practical Applications in Meat Science
- Is Good Nutrition Alone Enough for Health? Considering Glutathione Production and Exercise
- Nitric Oxide, Peroxynitrite, and Iron Oxidation: A Unified Framework for Asthma, Meat Curing, and Oxidative Stress
- Oxidative Stress, Nitric Oxide, and Ageing: A Biochemical Systems Perspective
- Oxidativer Stress, Stickstoffmonoxid und Alterung: Eine biochemische Systemperspektive
- Regarding the Use of Chicken or Goose Droppings in the Production of Ferrum Noricum
- Relationship Between Cortisol, Stress, and Meat Quality in Animals Pre-Slaughter
- Stickstoffmonoxid, Peroxynitrit und Eisenoxidation: Ein einheitlicher Rahmen für Asthma, Fleischpökelung und oxidativen Stress
- The 1830 Chemist
- The Human Body: A Self-Repairing and Fat Storing Machine
- The Use of Sodium Bicarbonate as a Meat Tenderizer
- Cost Optimised Functional Systems for Chicken, MDM and Beef Skin Applications
- Counting Nitrogen Atoms – The History of Determining Total Meat Content
- Counting Nitrogen Atoms – Part 1: From the start of the Chemical Revolution to Boussingault
- Counting Nitrogen Atoms – Part 2: Von Liebig and Gerard Mulder’s theory of proteins
- Counting Nitrogen Atoms – Part 3: Understanding of Protein Metabolism Coming of Age
- Counting Nitrogen Atoms – Part 4: The Background of the History of Nutrition
- Counting Nitrogen Atoms – Part 5: The Proximate Analysis, Kjeldahl and Jones (6.25)
- Counting Nitrogen Atoms – Part 6: The Codex
- Counting Nitrogen Atoms – Part 7: Connective Tissues and Gelatin
- Counting Nitrogen Atoms – Part 8.1: A Basic Introduction to Lipid Chemistry and the History of the Recognition of the Role of Lipids in Nutrition
- Curing & Health | Pökeln & Gesundheit
- Die Kompleet Werke van JW Kok/ The Collective Works of JW Kok (Oom Jan/ Kokkie)
- ‘n Mens is ‘n mens deur mense (die lewe van Jan Kok)
- Die Pos Berig
- Fotos van Oom Jan
- Geslagsregister
- JW Kok – Research Notes
- On the Shoulders of Giants: Greeting Oom Jan
- Oom Jan onthou vir Sannie
- Oorlogsdagboek van Johannes Willem Kok (gebore 04 April 1880)
- Oorlogsdagboek van Kommandant Johannes Willem Kok
- Oupa Eben Kok
- Short Autobiography: Johannes Willem Kok.
- Stene van Herinneringe
- The Boers (Our Lives and Wars)
- Who Really Began the Second Anglo-Boer War?
- Natal Ingetrokken, 1899”: Annexation, Buffer Zone, Holy War, Business Opportunity, and Civil War Inside White South Africa
- The Machinery of Perception: How Britain Framed the Boers as the Aggressors in the South African War
- The spectrum of Afrikaner hopes in the late nineteenth century
- Voices from the Veld: Why the Boers Went to War
- Who Really Began the Second Anglo-Boer War?
- The Life and Times of Jan Kok.
- Drinks, Soup, Stock: Bovril
- Eben’s Consumer Product Reviews
- Ebens Current Projects Page
- Beef Skin Emulsions
- Calcium Gluconate vs. Calcium Chloride in Meat Formulations with Sodium Alginate
- Causes of Texture and Flavor Changes in Stored Vacuum-Packed Soy Sausages
- Cowboy Candied Bacon
- Crispy Meat-Flavored Soy Chunks – Standard Operating Procedure (SOP)
- Developing a Stable Non-Nitrite Curing Method for Bacon and Ham
- Eben Noted -> to be completed
- Eben Noted -> to be completed – 2
- Final Roasting Stage: Pressed Ham
- Firming up any Sausage
- Foolproof Nitrite-Free Curing Method for Large-Scale Production
- Ham Processing Recipe: Crack Filling/ Browning/ Roasting
- High-Water-Content Fresh Sausage: Two Gels and Two Emulsions
- Konjac Gum: A Versatile Hydrocolloid for Meat and Hybrid Formulations
- On Skin Collagen
- Optimized Process for Treating Pork or Beef Skin for Use in Krainerwurst-Style Sausages
- Optimizing Krainerwurst Texture and Cost Efficiency: A Comparative Analysis of Various Hydrocolloid and Gum Systems
- Pork Skin
- Pre- and Post-Cooking Chilling. Achieving a Tender Bite, a Crisp, Snappy Casing and Removing Wrinkles
- Pre-Gelled Functional Ingredients Instead vs Current Method
- Pre-Hydration of Soy Isolate and TVP in Meat Processing: A Comparative Analysis Between Reformed Bacon, Pressed Ham, and Krainerwurst
- Precision in Emulsified Sausage Production: Ensuring Firmness with High Water Content
- Processing Nigerian PSE Pork with High Connective Tissue: Action Plan
- Reformed Bacon
- Reformed Bacon Production: A Scientific Approach to Structured Meat Products
- Restructured Chicken Bacon Ranch Block
- The Structural Hierarchy in Emulsified Sausages: Vienna Sausages vs. Polony-Type Products
- Ultra Economical Emulsified Sausage – Phosphate Enhanced Version
- Wrinkle-Free Würste: Restoring Smooth Casings After Cooking
- Farming/ Landwirtschaft
- GENAU + IoT Comprehensive Concept: The scientifically grounded, robust and future-proof factory architecture based on Shannon’s principles
- GENAU Fabrikmanagementsystem
- GENAU Factory Management System – Batch Traceability and Production Intelligence 10 November 2025
- GENAU: AI Supported Data Capture and Factory Management for Meat and Food Production
- GENAU: KI-gestützte Datenerfassung und Fabrikmanagement für Fleisch- und Lebensmittelproduktion
- Get in touch
- Honey – the magical super-food
- Jan Kok, Koos de la Rey, and the Spirit of Boer Innovation and Leadership
- Kolbroek, the Kune Kune and other Heritage Breeds
- Legendary Food Mavericks
- A Most Remarkable Tale: The Story of Eskort
- C & T Harris and their Wiltshire bacon cure – the blending of a legend
- Diederich Vannieuwenhuyse – Passion Personified
- Discovering Aloys L. Tappel
- Eben interviews David Donde
- Eben meets Sir David
- Kathmandu’s Urban Food
- Lord De Villiers and the Cape Town Abattoir
- Searching for Combrinck & Co
- Seekombuis – visiting with Neels and Attie
- The Anglo-Boer War and Bacon: Old Enemies Become Friends
- The Gifts of a Gentleman, Sir John Woodhead
- The Gluckman Project
- The Life and Times of George Samworth Sen. – Foundation of Greatness!
- The Woodhead-Graaff hike
- Where life stands still and flavours abound – observing life at the Mardi Himal Eco Village, Kalamati, in Nepal.
- Woody’s: The Final Chapter?
- Meat: From Prehistory into the More Recent, but Still, Distant Past
- 01. How did Ancient Humans Preserve Food?
- 02. An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agricultural Revolution
- Ancient Humans Ate Meat!
- Blood
- Collagen for Healing Bone Fractures: From Ancient Wisdom to Moden Understanding
- Deep Frying Meat: Elements of a Comprehensive Food Safety and Nutritional Debate in Ancient West Africa
- Ile Ife (ile ife): Sacrifice, Religion, Nutrition and the Afrikaner
- Meat and Groundnuts in Ancient Africa: Extracts from Old Manuscripts and Early Writings
- Meat and Nuts: The Mesopotamian Link
- Meat Sharing Practices Among the Mmaku Igbo of Nigeria
- My First Visit to Ile Ife (ile ife): Foundational Work in Uncovering our African Nutritional Heritage
- Nutri-Coat: A Modern Twist on Kilishi and Suja – Bridging Traditional and Contemporary Nutrition
- Ogogoro: Nigeria’s Cultural, Spiritual, and Traditional Drink vs. Gin’s Global Presence
- Peanut Butter and Meat: Recipe from Mozambique
- Plant Oil in Ancient West Africa
- Suya Sensation: Unlocking the Secrets of West Africa’s Ultimate Street Food
- The Enigmatic Kola Nut
- The Ile Ife (ile ife) Notes
- The Ile Ife (ile ife) Notes – Restricted
- The Nutty’ness of African Meat Curing
- The Oil-Nuts of West Africa
- The Story of Meat: The Truth of History
- Ube or Nigerian Pear
- Menu Page
- My memories
- Nguni: Living Works of Art
- Nose-to-Tail and Root-to-Tip: Re-Thinking Emulsions
- About the Processing of Blood
- Agar
- Architectural Options in Meat Emulsion Formulations
- Chicken Meat – Thawing, Breading, Cooking, Browning
- Collagen Marker: Hydroxyproline
- Collagen, Reticular and Elastic: A Closer Look
- Creating the Optimal African Frankfurter Style Sausage: Hungarians and Russians
- Emulsifiers in Sausages – Introduction
- Enhancing Nutritional Value of Soybeans: Germination, Sprout Removal, and Drying
- Evaluating Options in Soy Processing
- Experiential Substitutes for Chicken MDM
- Functional Value of Gelatin
- Hot Boning in America
- Interaction of Starch with Soy and other ingredients in Fine Emulsion Meat Pastes
- Make-up and Utilisation of 5th Quarter
- MDM – Not all are created equal!
- Mie Scattering in Meat Emulsions: The Impact of Temperature and Processing
- Muscle Structure (Biology)
- Notes on Alginate
- Notes on Collagen
- Notes on Comminution and Digestability
- Notes on Fat Emulsion and Lecithin, fat replacers, Xanthan Gum, Guar Gum, CMC
- Notes on Proteins used in Fine Emulsion Sausages
- Notes on Starch
- Ode to the Russian Sausage – a Technical Evaluation
- Optimizing Emulsion Stability in Meat Processing: Lessons from Biological Systems
- Origins of the South African Sausage, Called a Russian
- Poultry MDM: Notes on Composition and Functionality
- Protein Functionality, the Bind Index and the Early History of Meat Extenders in America
- Regarding Meals with Beef Tendons
- Review of comminuted and cooked meat product properties from a sol, gel and polymer viewpoint
- Rusk
- Soy or Pea Protein and what in the world is TVP?
- Soy Recipes
- Soy: Notes on Reducing Sugars and the Millard Reaction in Relation to Human Health and heat damage to soy
- Soya: Its Utilisation and Processing
- Soya: Review of Health Concerns and Applications in the Meat Industry
- The “Formulation Law”
- The Creation of Meat Analogues
- The End of the Rendering Plant
- The Gloss Transition: Understanding Emulsion Dynamics in Meat Processing
- The Liquid Crystalline Organism and Biological Water.
- The Origins of Polony
- The Power of Microparticles: Disruptor (DCD) Technology
- The Processing of Animal Bones
- The Use of Bromide and Saccharin in Breadmaking: A Global and Nigerian Review of Historical Use, Toxicological Risks, Legal Frameworks, and Current Industry Practices
- Oake, Woods & Co. (Pty) Ltd: Limitless
- AMDM and Russian Recipe: Oake Woods
- Beet-Bacon
- Business Plan for Oyster Mushroom Farm and Oake-Woods Partnership
- Business Proposal
- Calcium Hydroxide (Ca(OH)₂) in Food and Meat Applications
- Comprehensive Evaluation for Launching Hybrid Meat Products with Oyster Mushrooms in Austria
- Focused Business Strategy for Launching Hybrid Meat Products with Oyster Mushrooms in Austria
- Gelatin vs Skin Emulsion
- Investment Strategy Proposal for New Co – Discussion Doc
- Marbled Meat
- NewCo Business Plan
- Oake Woods & Co. (Pty) Ltd – The Development of a Meat Fermentation Curing System
- Oake Woods and Meat Masters: Business Plan
- Oake Woods Logo and Brand Positioning
- Oake Woods Product Concepts
- Oyster Mushroom Production: South African and Austrian Contexts
- On Innovation And Creativity
- Origins Global Meats (Pty) Ltd
- Beratung für komplexe Fleischverarbeitungsbetriebe
- Christa Berger: A Profile
- Consulting for Complex Meat Plant Operations
- In Conversation with Christa Berger: Holding Meaning in a Machine Age
- In Conversation with Christa Berger: The Architecture of Clarity and the Limits of AI
- Our Bacon Stories
- Our Bacon Stories: Bacon Has a Soul
- Porchetta ala Africa
- Project Origins (Legendary Food)
- The Game Salami Project
- Origins Smallgoods Co/ Origins Global Meats
- Ouma se Resepete; Omas Rezepte
- Pic’s History of Meat Processing
- ReEquipGlobal: Africa’s Premium Portal for New and Second-Hand Processing Equipment
- GENAU: Complete Factory Control!
- GENAU Animal Security and Yield Optimisation
- GENAU: Das vollständige System für Fleischbetriebe: Bestandskontrolle, Ertragsgenauigkeit und Qualitätsmanagement
- GENAU: Die volledige stelsel vir vleisfabrieke: voorraadbeheer, opbrengsakkuraatheid en kwaliteitbestuur
- GENAU: The Complete System for Meat Factories: Stock Control, Yield Accuracy and Quality Management
- Shannon, GENAU und die Mathematik zuverlässiger Fabriksteuerung
- Warum herkömmliche Fabriksysteme scheitern und warum GENAU erfolgreich ist
- Ham/Bacon Slicers – South African Marketing Fact Sheet – Mainca TU-350 & TU-370 Vertical Slicer
- Mainca Bowl Cutters – South Africa Marketing Fact Sheet
- Mainca MG-95 Hybrid Mixer-Grinder & PR-50 Portioner
- The Best European Bandsaws/ Mincers vs the South African Standard Products: A Technical Comparison
- GENAU: Complete Factory Control!
- Resepte
- Russel Stone
- Saitlings, Brät, and Bicarbonate: The Evolution of the Vienna Sausage
- Samworth Brothers
- Sausages and Blended Hams
- Bockwurst – The Prince of German Sausages
- Chicken Liver Sausage
- Chuck Vavra’s Prasky
- Mom’s Liver and Other Recipes
- Origins, Evolution, and Global Distribution of Pulverized Meat Products
- Oupa Eben’s Boerewors
- Recipe Mortadella
- Recipe: Emergency Sausage
- Recipe: Liver Sausage
- Restoring Functionality in PSE Pork and Freeze-Thaw-Damaged Chicken for Ham Production: Evaluating Hydrocolloid Solutions
- Standard Operating Procedure (SOP): Pastrami Production for Commercial Meat Plants
- Starch Activation and Microbial Kill Step in Krainer Sausage Smoking
- The Use of Mushrooms in Meat Formulations
- Umgang mit Schafsaitlingen mit kleinem Kaliber
- Whole Muscle Pressed Ham (PSE Meat)
- Working with Small-Diameter Sheep Casings
- Speck & die Kunst zu Leben
- Story of an African family
- Styrian Sausage Roast
- The Art of Living
- A Basuthu boy to the mountains
- A SYMBOLIC PROPOSAL ON TABLE MOUNTAIN
- Cape Point Hike
- Carmina Burana: Music on the Wheel of Life – From Medieval Texts to Modern Meaning
- East Coast Adventure with Eben and Minette
- Gallant Rescue of Table Mountain, 1881
- Horse riding
- India Venster Night Hike
- Letter of thanks after our mountain rescue
- New Year 2015
- Old Cable Station, Table Mountain
- Platteklip Gorge
- Sms communication with rescue team
- Suikerbossie
- Suikerbossie to Moordenaarsbos
- Table Mountain Pic’s
- The Anatomy of a skeptic
- The majestic Mnweni
- Tranquility Cracks, Table Mountain
- Woodys Adventure Hike – Cape Point to Table Mountain Cable Station
- The Charc’ Tank
- The EarthwormExpress
- The Fascinating History and Use of Ascorbate
- The Healthiest Way to Fry Bacon: Microwave Method
- The Meat Factory
- Assessing Environmental Impact on Rotary Shaft Encoders: A Global Comparative Analysis
- Beef Broth and Its Application in the Meat Plant
- Beef Cuts
- Biological Insights into Management: Lessons from Proteins with Unassigned Roles for Organizational Leadership
- Browning
- Comprehensive Guidelines for Cleaning and Maintenance of -18°C Freezers with Temperature Management
- Comprehensive Modular Design for an Abattoir, Deboning, and Processing Plant
- Comprehensive Review of the Stage-Gate System: Evolution, Benefits, and AI Integration
- Comprehensive Work on Freezers and Freezing
- Concerning the Aging of Beef
- Cooked Chicken
- Cooldown of Products after Cooking
- Cooling and Distribution Solutions: Eutectic plates
- Das Unternehmen, das sich selbst steuert – Aufbau der Zukunft des integrierten Fleischverarbeitungsmanagements
- Denaturing Myoglobin with Acetic Acid and Neutralizing with Sodium Bicarbonate
- Developing a High-Quality IQF and Cooked Chicken Line: From Industry Disappointment to Consumer Delight
- Die datengetriebene Fleischfabrik
- Die wahre Grenze der Schulung: Ein neuer Blick auf Maschinenlieferanten und Fabrikstrategien in Afrika
- ECA-Water
- Comparative Analysis of Disinfection Solutions for Meat Processing
- ECA Generator: The Salt
- ECA Water Compatible Soap
- Electrochemical Activation of Water (ECA-Water): The Fundamentals
- Electrochemical Activation of Water and its use in the Meat Industry
- Growing Up With Chlorine
- The Optimal Choice: Water Softener Salt for ECA Systems
- Enhancing Operational Efficiency: Integrating Biological Information Flow Principles in Meat Plant Operations
- Entwicklung einer hochwertigen IQF- und gegarten Hähnchenlinie: Von Branchenenttäuschung zum Verbrauchergenuss
- Equipment Selection for the Meat Factory
- Factory Departments
- Food Safety, Microbiology & Preservatives
- Carcass Sanitising and Primary Washing
- Cooking Temperatures and Dwell Time
- Exudate from Fresh Meat and Bacon – Key Bacteria Food and Possible Formation of White Spots on Dried Bacon/Meat
- Listeria Monocytogenes: Its discovery and naming
- Listeria Monocytogenes: Understanding the enemy and plotting the defences
- Meat Preservatives and Other Formulations From Antiquity
- Nigerian Cleaning Solution
- Potassium Sorbate & Sodium Benzoate
- Preventing and Treating Mildew on Biltong
- Safeguarding Meat Quality in Nigeria: Navigating Preservatives for Optimal Food Safety
- The Chemistry of Sulfur Dioxide in Boerewors
- Water Activity and Moisture Sorption Isotherms
- From Coal Forests to Modern Food: The Evolution and Role of Plant Bulking Agents in Health and Meat Processing
- From Sacred Home to Sacred Factory: Rethinking Industrialisation in Africa
- From Iteration to Entropy: Why 5S Works and How to Upgrade It for the AI Era
- From Ritual to Reality: Japan’s Path to Industrial Order and Africa’s Future Renaissance
- Order Out of Chaos: Japan’s System of Organised Work and the Creation Story
- Tools, Ritual, and the Work of the Hands: What Zvejnieki Adds to Our Argument
- Glycation and the Maillard Reaction: Understanding, Prevention, and Healthier Cooking
- High Viscosity Brine
- Involute vs Orbital Blades
- Lessons from New Zealand (Factory Design)
- Lewerkoekies soos Mamma dit gemaak het – herontdek in Oostenryk
- Management Ratios
- Meat Science Research : Fleischwissenschaftliche Forschung
- Auftauen von Hähnchenfleisch und Tropfsaftverluste in der Geflügelverarbeitung: Optimierung der Techniken und Verständnis des Siphoneffekts
- Aus Zement lernen: Das Nacre-Prinzip beim Aufbau einer festeren Krainerwurst
- Bone Collagen: From Ancient Broths to Modern Food Science
- Capillaries as a Quality Marker
- Capillary Collapse and Meat Freshness: Microvascular Hydration as a Determinant of Visual and Structural Quality
- Chicken Thawing and Drip Loss in Poultry Processing: Optimising Techniques and Understanding the Siphon Effect
- Collagen, Myofibrillar Proteins and Gel Strength in Chicken-Based Krainer Sausages
- Cortisol, Chronic Stress, and Fat Distribution in Beef: Mechanisms Behind Marbling Loss and Intermuscular Fat Increase
- Cortisol, chronischer Stress und Fettverteilung beim Rind: Mechanismen hinter Marmorierungsverlust und Zunahme von Zwischenmuskel- und Unterhautfett
- Cortisol, Fleischqualität und menschliche Resilienz: Von der Stressphysiologie zum nitritangereicherten Rote-Bete-Bacon
- Cortisol, Meat Quality, and Human Resilience: From Stress Physiology to Nitrite-Enriched Beetroot Bacon
- Das versteckte Wasser: Injektion, Tumblen und Hohlraumfüllung bei tiefgefrorenem Geflügel – Eine Verbraucheraufklärung mit wissenschaftlichem Kommentar
- Der Pakt von Sauerstoff, Stickstoff, Eisen und Elektronen
- Die verborgene Geometrie der Bindung
- Die verborgene Herausforderung von DFD-Fleisch in Afrika: Warum wir nicht den Spaghetti-Effekt erzielen
- Fett neu denken in preisgünstigen Krainer-Würsten
- Intermuscular Fat vs. Intramuscular Marbling: Oxidation Stability, Sensory Impact, Health Implications, and the Role of Cortisol in Beef
- Intermuskuläres Fett vs. Intramuskuläres Marmorierungsfett: Oxidationsstabilität, sensorische Wirkung, gesundheitliche Implikationen und die Rolle von Cortisol im Rindfleisch
- Kapillaren als Qualitätsindikator
- Kapillarkollaps und Fleischfrische: Mikrovaskuläre Hydration als Bestimmungsfaktor für visuelle und strukturelle Qualität
- Kollagen aus Knochen: Von den uralten Brühen zur modernen Lebensmittelwissenschaft
- Kollagen, Myofibrilläre Proteine und Gelstärke in Geflügelbasierten Krainerwürsten
- Learning from Cement: The Nacre Principle in Building a Firmer Krainer Sausage
- Nitric Oxide and the Physiology of Ageing: Natural Strategies to Restore Endogenous NO Production
- Rebuilding Fat in Low-Cost Krainer-Type Sausages
- Resting Reformed Bacon: Structural and Functional Advantages in Low-Temperature Systems
- Sodium Bicarbonate as a Functional Ingredient in Meat Processing
- Stickstoffmonoxid und die Physiologie des Alterns: Natürliche Strategien zur Wiederherstellung der endogenen NO-Produktion
- Stickstoffmonoxidmangel im Alter: Biochemische Mechanismen und klinische Folgen
- The Hidden Challenge of DFD Meat in Africa: Why We Can’t Get the Spaghetti Look
- The Hidden Geometry of Binding
- The Hidden Water: Injection, Tumble and Cavity Filling in Whole Frozen Poultry – A Consumer Exposé with Scientific Commentary
- The Pact of Oxygen, Nitrogen, Iron, and Electrons
- The Polymer Logic of Firmness in Krainer-Type Sausages: An Applied Study for Cost-Optimised Production
- Vitamine, Mineralstoffe und Gesundheit: Löslichkeit, Mangelerscheinungen und eine Fallstudie zu Ernährung und Stimmung
- Vitamins, Minerals, and Health: Solubility, Deficiencies, and a Case Study of Diet and Mood
- Warum gehört gepökeltes Fleisch nicht auf den Grill? Die irreführende Wissenschaft von DW
- Warum Marmorierung entsteht und wie Stress die Fettverteilung im Rindfleisch verändert
- Why Cured Meat Does Not Belong on the Grill? DW’s Misleading Science
- Why Marbling Happens and How Stress Changes Fat Distribution in Beef
- Why Some Goats Arrive White and Others Red
- Notes on Spices
- Optimal Storage Practices for Beef Bones: Ensuring Quality for Future Processing
- Optimal Strategy for Freezer Management and Other Areas Often Neglected in Meat Plants
- Optimizing Meat and Bone Processing: Blade Selection, Machine Performance, and MDM Production Workflow
- Optimizing Modified Atmosphere Packaging (MAP) for Meat Products in Challenging Environments: A Focus on Nigeria
- Products
- Rediscovering First Principles in Industrial and Organizational Strategy
- Reducing Moisture in Chiller Rooms: The Role of Strip Curtains
- ReEquip AI: Perfect Management
- Reflections on a Journey: From Memories to Mission
- Regarding Beef and Pork Skin: Processing it for Human Consumption in South Africa
- Spice Room Integrity: Aluminum Phosphate Fumigation for Weevil Control
- Standard Operating Procedure (SOP) for Meat Handling in Factory and Link to In-Store
- The African Meat Factory
- The Company That Runs Itself – Building the Future of Integrated Meat Processing Management
- The Data-Driven Meat Plant
- The Evolution and Market Trends of Meat/Plant Hybrids: A Comprehensive Review
- The Fallacy of EBITDA Multiples in Business Valuation
- The Floor of the Meat Factory
- The Freezing and Storage of Meat
- The Fusion of Fats: Plant Oils for Sausages
- The Impact of Lighting on Meat Discoloration: Best Practices for Meat Display
- The Industrial Roasting/ Smoking of Chicken: Browning Chemistry and Advanced Techniques
- The Synergy of Silence and Action: A Deep Exploration into Team Dynamics and Leadership in Challenging Environments
- The Ultimate Guide to Modified Atmosphere Packaging (MAP) for Meat Products
- Towards a Data-Driven Meat Plant: Rethinking Systems and Structures
- Understanding Unskilled Worker Behaviour in Africa: Designing Around Reality, Not Idealism
- Vacuum Packaging of Goat and Lamb Meat for Saudi Arabia: Whole Carcass vs. Primal Cuts
- Value of Pomo (Beef Skin) in Nigerian Cuisine and a Novel Strategy To Improve What is Already Excellent
- Verstehen des Verhaltens ungelernter Arbeitskräfte in Afrika: Planung für die Realität, nicht für Idealismus
- Vom heiligen Haus zur heiligen Fabrik: Ein neues Denken der Industrialisierung in Afrika
- Von Kohlewäldern zur modernen Ernährung: Die Entwicklung und Rolle pflanzlicher Füllstoffe für Gesundheit und Fleischverarbeitung
- The Nigeria Articles | Die Artikel Über Nigeria
- The Nigerian Awakening: Changing the Face of Meat in the Powerhouse of Africa
- The Present and Future of Food Processing
- The Salt Bridge
- 01. Salt – 7000 years of meat-curing
- 02. Nitrate salt’s epic journey: From Turfan in China, through Nepal to North India
- 03. And then the mummies spoke!
- 04. The Sal Ammoniac Project
- 05. An Introduction to the Total Work on Salt, Saltpeter and Sal Ammoniac – Salt before the Agricultural Revolution
- 06. Searching for Salt in New Zealand
- 07. Concerning the lack of salt industry in pre-European New Zealand and other tales from Polynesia and the region
- 08. Salt and the Ancient People of Southern Africa
- 09. The impact of Sodium Bicarbonate and the Twaing Impact Crater
- 10. The Stories of Salt
- 11. Builders of the Stone Ruins – From Antiquity to the Pô
- 12. Salt Bush
- 13. Ancient Stone Ruins Coming to Life
- 14. African Processed Meats: West African Roots
- The Celtic Cradle of European Meat Curing: Hallstatt’s Salt and Iron Legacy
- The Turfan Depression links with the Black Sea Region
- Useful Documents and Links
- About Eben I Über Eben
- 7-day lower back strengthening plan
- A Tower of Strength: Armin’s Confirmation and the Legacy of Faith in Styria
- Asking Christas Mom
- Beautiful Mathematics
- A Deep Dive into f(x) = mx + b
- A Practical Guide for Parents: Supporting Lifelong Maths Learning at Home
- Cutting Through History: How Euler, Feedback Systems, and the Involute Blade Gave Birth to Modern Meat Processing
- Euler’s Function: The Birth of a Mathematical Machine
- From Forms to Functions: Platonic Idealism, Aristotelian Logic, Euclidean Geometry, and the Universal Truth of Servo–Controller–Inverter System
- Servo and the Modern Fillers
- Servo, Slicing, and Smart Control: A Technical Story for the Curious Mind
- The Power of One Variable
- Eben Family Photos.
- First Considerations – the Van Tonder Family
- Klarblick – Berufung (K-B) Clear Sightedness
- (no title)
- “Enlightenment-based optimism” from Weimar to West Africa and the transformation of society
- Amor vincit omnia, et nos cedamus amori.
- An African Miracle
- Aufklärerische Zuversicht von Weimar bis Westafrika und die gesellschaftliche Veränderung
- My Prayer
- Sacred Salt and the Northern Gods
- On Courage: The Five Postulates of Raising Cattle and Processing Meat
- Our Liquid Crystalline Nature
- The Sea and its Implications for Meat Science
- Zeno Holisticus Index Page
- A Case Study: Influence of Moon Phases on Weight Loss in Chilled Beef Carcasses
- A Meat Historians Reflection on Cultural Traditions in Jackel Land.
- A Unified Quantum-Spiritual Reality: An Integrated Analysis
- Academic Research: The Intricacies of Wolf Pack Dynamics
- An integration of historical monastic developments, the Irish-Scottish mission, and the principles of Ora et Labora
- Both Boy and Man
- Brücken des Salzes l Bridges of Salt
- Chemistry and Biochemistry of Fertilizer Production
- Christianity and the Incorporation of Pagan Practices: A Scholarly Exploration
- Coffee, Gut Health, and Mental Function
- Dedication to Mary
- Der Angriff auf die Wahrheit: Von Illuminaten-Mythen zu Nazi-Propaganda und COVID-Desinformation
- Die Geschichte: Treppen, Stickstoffmonoxid und eine Hochzeit
- Embodied Linguistics, Logos, and the Cosmic Order
- Entropy, Information, and Systems Design: Principles for Meat Plant Operations
- Ernst Zürcher and Tree Felling by Different Phases of the Moon
- Exploring the Analogy Between Linguistics and String Theory: Foundations and Validation
- Extracting Flavonoids for Fertilizer/Bio-Stimulant for Grain and Animal Health
- Felling by the Moon: A Historical and Scientific Analysis of Lunar Forestry Practices
- From Forms to Functions: The Historical Lineage of Human System Thinking and the New Challenge Posed by Hinton’s Analogy Model
- From Matar to Mary: The Eternal Mother of Anatolia
- From Ritual to Industry
- God of the Universal Wave Function
- Historical Observations on Pork Quality in Antiquity and Its Implications for Early Meat Processing Practices: Indications of PSE-like Characteristics
- How Processed Foods Shaped the Way We Speak
- In Silence, God Becomes Real: How Divine Presence is Encountered through Inner Experience
- Introduction: Embodied Linguistics – A New Paradigm in the Study of Language
- Is Truth Objective? A Quantum and Mathematical Challenge
- Liminality: Navigating Life’s Transitions
- Lunar Phases with Meat Cutting & Curing: A Complete Compendium
- Lunar Phases, Meat Cutting, and Curing: Did He Lose His Mind?
- Lunar Phases, Sacred Rhythms: Meat Preservation and Tree Felling in Hindu Tradition
- Lunar Rhythms Across Civilisations: The Universal Alignment of Slaughter, Tree Felling, and Preservation Practices – Cultural Evidence and Scientific Foundations
- Lunar Wisdom: Aligning Actions with the Moon for Growth and Renewal
- Making of a Reformer
- Meat Preservation in Clay with Ammonia, Saliva and Lime: A Historical and Chemical Perspective
- Meat, Fats, and Cognitive Decline: Nutritional Strategies for Midlife Brain Health Preservation
- Mit Ribiseln aus Graz – Eine neue Form eines alten Schatzes
- Quantum Synchronicity: Exploring Non-Local Connections, Consciousness, and the Coordinating Power of Love
- Reformation Theology and Guild Law – Birth of the Wiener or Vienna Sausage
- Reformationstheologie und Zunftrecht – die Geburt der Wiener Wurst
- Rilke: A Materclass in Right Thinking
- Sacred Curing Chronicles: The Origins & Evolution of Meat Curing
- Acorns, Folk Music, and Spirituality: From Ancient Traditions to Hugo Alfvén’s Interplay of Music, Tradition, and Culinary Heritage in Swedish Culture
- Admont Abbey and the Benedictine Order: A Volcanic Revelation in Medieval Meat Curing and Agricultural Science
- Ancient Fertility Goddesses, Mary and Spirituality: Re-imagining Truth, Consciousness, and Spirituality from a Historical Analysis of the Pauline Monastery in Graz
- Ancient Fertility Goddesses, Mary and Spirituality: The African Case
- Ancient Fertility Goddesses, Mary and Spirituality: The Austrian-Hungarian Case
- Ancient Fertility Goddesses, Mary, Spirituality and the Link with Minerals
- Ancient Fertility Goddesses, Mary, Spirituality: Women’s Thirties and the Tradition of Herb Collection
- Ancient Soil Techniques for Material Transformation: A Comparative Study of Burial Practices Across Civilizations
- Charlemagne’s Christianization Strategy: A Unified Religious and Political Vision
- Comprehensive Exploration of Brawn: Sülze and Presswurst
- Foundations of Scientific Thought: Revealing the Origins of Europe’s Meat Curing Traditions
- Myths of Descent from Heaven Across Continents: An Analysis
- Noricum, Bavarian, and Hungarian Sausages: History and Contemporary Recipes
- Sacred Cuts: The Intersection of Spirituality, Folklore, and Science in Meat Processing
- The Ancient Use of Urine as a Filter for Amanita Muscaria Consumption: Ritual and Medicinal Practices Across Eurasia
- The Five Postulates of Raising Cattle and Processing Meat
- The Historical Origins, Symbolism, and Easter Traditions of Cured Meats: The Ritual of Meat Blessing in Christian Europe
- The Journey of Bitumen and Lime: From Ancient Babylon to Styria, From Construction and Agriculture to Modern Meat Science
- The Meat Blessing – A Carinthian Custom in Light of Historical Sources
- The Role of Urine as a Filtration System for Amanita Muscaria and Other Uses Across Eurasia
- The Spiritual Meat Plant
- The Wechsel Region’s Geology, Mythology, and the Origins of Meat Curing: Survival and Spirituality in Glacial Landscapes
- Uncovering the Link Between Celtic Curing Traditions and Early Monastic Practices in Austria: A Journey from Hallstatt to the Benedictine Abbey
- Saint Lucia: The Lightbringer and the Keeper of Midwinter Traditions
- Saint Walpurga: Missionary, Healer and Keeper of Herbal Wisdom
- 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
- Stress in Animals and Humans: A Wholistic Analysis
- Survival, Spirituality, and Celebration: Inughuit Meat Preservation Practices and the Quviasukvik Winter Feast
- The Assault on Truth: From Illuminati Myths to Nazi Propaganda and COVID Disinformation
- The Bond of Fire and Fang: Wolves as Humanity’s First Teachers
- The Carrion Flower: An Evolutionary and Cultural Study of Stapelia
- The Creation of Christianity
- the greatest of these . . .
- Plato’s Perfect Form
- Primal Bonds: Ancient Energies in Love and Transformation
- Quantum Interconnectedness: Exploring the Universal Wave Function’s Influence on Relationships, Lunar Phases, and Meat Curing
- The Physiology of Language: Evolutionary Foundations and the Transformative Power of Words in Bonding, Emotion, and Action
- The Princess and the Warrior: The Journey Up the Nile
- The History, Science, and Cultural Significance of Yeast: From Ancient Leaven to Modern Meat Extracts
- The Ideal
- The Impact of Lunar Phases on Biological Systems and Practical Traditions
- The Intersection of Lunar Phases, Wood Drying, and Meat Curing
- The Inughuit
- The Inughuit
- The Involved Universe: An Ancient Continuity
- The Last Craving: A Study on Meat Cravings in Terminal Illness, Trauma, and Evolutionary Memory
- The Role of Saliva in Meat Preservation, Fermentation, and Rituals: A Historical and Cultural Perspective
- The Story: Stairs, Nitric Oxide, and a Wedding
- The Strategic Christianization of Styria, Bavaria, and Slovenia: A Unified Vision of Ancient Heritage and Religious Expansion
- The Strategic Christianization of Styria, Bavaria, and Slovenia: Pagan Roots and Charlemagne’s Vision
- Transformation of Einleuchten: A Linguistic and Cultural Study from Old High German to the Enlightenment and Beyond
- Shields of the Body/ Schilde des Körpers
- Epilog: Nitrit, Stickstoffmonoxid und der fehlgeleitete Krieg gegen die Chemie
- Epilogue: Nitrite, Nitric Oxide, and the Misguided War on Chemistry
- Part 1/ Teil 1: Ascorbate/ Ascorbat
- Part 2/ Teil 2: Polyphenols and Plant Compounds/ Polyphenole und pflanzliche Verbindungen
- Part 3/ Teil 3: The Microbiome and Nitric Oxide/Mikrobiom und Stickstoffmonoxid
- Part 4/ Teil 4: Fat-Soluble Antioxidants/ fettlösliche Antioxidantien
- Part 5/ Teil 5: The Gastric Mucus Layer/ die Magenschleimschich
- Part 6/ Teil 6: Systemic Detoxification/ systemische Entgiftung
- Postscript – When the Shields Fail/ Nachwort – Wenn die Schilde versagen
- Signs & Seals of the Magicel & Eternal
- Spitting Rituals
- The Austria Articles/ Die Österreich-Artikel
- A Shared Spirit: Austria, Russia, and Germany – History, Architecture, and Epigenetic Bonds
- A Shared Spirit: Austria, Russia, and Germany – History, Architecture, and Epigenetic Bonds (Part 2)
- 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 4)
- A Shared Spirit: Austria, Russia, and Germany – History, Architecture, and Epigenetic Bonds (Part 5)
- Austria’s Support for the Boers in the Anglo-Boer War (1899–1902)
- Austrian Blended Ham: Pressschinken & Schinkenwurst
- Austro-Hungarian Contributions to Southern Africa (Pre-1900)
- Österreichisch-Ungarische Beiträge zum südlichen Afrika (vor 1900)
- Österreichs kulturelle und öffentliche Unterstützung für die Buren während des Anglo-Burenkriegs: Eine nationalistische Reflexion
- Bergbauernbuam & Boere – Met Spek en Ham
- Bergbauernbuam & Boere – Mit Speck und Schinken
- Edel Sei der Mensch: A Styrian Legacy of Nobility, Helpfulness and Goodness
- Edel sei der Mensch: Ein steirisches Erbe von Edelmut, Hilfsbereitschaft und Güte
- Ein Gemeinsamer Geist: Österreich, Russland und Deutschland – Geschichte, Architektur und epigenetische Verbindungen (Teil 1)
- Franz Hoenig: The Austrian Who Armed the Boers, Modderfontein, and the Industrial Power Behind the Anlo-Boer War
- Franz Pfanner – Austria’s Evangelist to the Zulus: Life, Legacy and Global Impact
- Franz Pfanner – Österreichs Evangelist für die Zulu: Leben, Vermächtnis und weltweiter Einfluss
- From Frankfurter to Burenwurst and Russian: A Comprehensive Culinary and Historical Study
- Hallstatt Notes
- The Hallstatt Curing Method
- Amino Acids in Late Bronze Age Curing: Investigating The Role of Lysine, Glutamine, and Glutamate in Ammonia Production
- Deamination Pathway
- Exploring the Hallstatt Salt-Curing Method: An Archaeological and Biochemical Investigation
- Lysine, Proline, and Hydroxyproline Deamination: Pathways for Nitrosamine Formation in Food and Digestion (Considering Vitamin C/Erythorbate & 120 ppm Nitrite Limit)
- Mitigating Nitrosamine Formation in Hallstatt-Style Curing: Lysine, Nitrite, and the Role of Extended Dry Curing
- The Brine Preparation
- The Hallstatt Meat Curing Method: An Update on Late Bronze Age Industrial Processes
- Urine in Meat Curing: Revisiting Historical Practices through Biochemical and Agronomic Insights
- The Hallstatt Curing Method
- Indo-European Kinship – Genetic Memory and the Russian link with Austria
- Ivy (Hedera helix) in Austrian Meat Curing: Historical Practices and Scientific Insights
- Nußschnaps: Der Heilige Geist der Steiermark
- Nußschnaps: The Sacred Spirit of Styria
- Saint Walpurga and the Christianisation of Spring: From Pagan Fire Rites to Walpurgisnacht in the Mission of Boniface
- Smallpox and Meat Curing – from Bowood Estate in the UK, through Austria, to West Africa
- The Bitter Herb That Heals: Eating Nettles on Gründonnerstag
- The Epicentre of European Meat Curing Tradition: Revealed through a Comparative Study of Ilé-Ifẹ̀ and Styria
- The Longing Hills of Wechsel
- The Transfer of Curing Technology from Styria to Ireland: A Comprehensive Exploration
- The Transformation of Purberg Hill: From Utilitarian Resource to Sacred Christian Site and My First Day in Austria
- The Hidden Power of Saliva: Meat Preservation, Healing Instincts, and Rituals Through the Ages
- Lauren’s Photos
- Learning German
- “In den beginne (Indiese legende)” van AG Visser in Afrikaans en Duits
- “Ek dink vanaand aan jou” deur Anton Goosen.
- Das Ereignis: Wenn Sein geschieht
- Der/ die/ das
- Die Germanischen Wurzeln des Technischen Vokabulars im Niederländischen und Afrikaans
- Ich bin Müde
- In jedem Fall/ Auf jeden Fall or Jedenfalls
- Learning German by Poetry and Songs
- The Germanic Roots of Dutch and Afrikaans Technical Vocabulary
- Wie viele Hände hat der Oktopus?
- Resume: Eben van Tonder
- Steel on Steel – When It Comes Hard Against Hard
- The Adventures of Sigi and Armi
- The Art of Living: Sketches to Understand Ourselves and Others.
- The Creed
- Tristan’s Photos
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