EVALUATION OF THE QUALITY OF SOME PROCESSED MEAT PRODUCTS: KILISHI, BEEF SUYA AND CHICKEN SUYA

Authors

  • H. O. EDEH University of Nigeria Nsukka, Nigeria.
  • A. O. ANI University of Nigeria Nsukka, Nigeria.
  • M. C. OGWUEGBU University of Nigeria Nsukka, Nigeria.
  • Q. A. ASOGWA University of Nigeria Nsukka, Nigeria.

DOI:

https://doi.org/10.51791/njap.vi.7666

Keywords:

quality, processed meat, Kilish, Beef suya and Chicken suya

Abstract

Ready to eat kilishi, beef suya and chicken suya samples were collected from different locations within Enugu state and Abuja district part of Nigeria. Studies on the physicochemical properties, lipid profile and microbiological of kilishi, beef suya and chicken suya quality were carried out. Results showed that
there were significant differences in all the physiochemical properties (moisture content, water activity, and relative humidity, protein and water absorption capacity) of all the meat samples. There were also significant differences among the samples in total cholesterol and triglycerides. Significant differences
equally showed in microbial counts (total microbial count and coliforms. The results revealed that meat products have inherent capacity of being contaminated by microorganisms. 

Author Biographies

H. O. EDEH, University of Nigeria Nsukka, Nigeria.

Department of Animal Science

A. O. ANI, University of Nigeria Nsukka, Nigeria.

Department of Animal Science

M. C. OGWUEGBU, University of Nigeria Nsukka, Nigeria.

Department of Animal Science

Q. A. ASOGWA, University of Nigeria Nsukka, Nigeria.

Department of Animal Science

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Published

2024-07-20

How to Cite

EDEH, H. O. ., ANI, A. O. ., OGWUEGBU, M. C. ., & ASOGWA, Q. A. . (2024). EVALUATION OF THE QUALITY OF SOME PROCESSED MEAT PRODUCTS: KILISHI, BEEF SUYA AND CHICKEN SUYA. Nigerian Journal of Animal Production, 31–34. https://doi.org/10.51791/njap.vi.7666

Issue

2019: NSAP 2019 Proceedings

Section

Articles

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