Original paper
Yield and organoleptic characteristics of Suya (an intermediate moisture meat) prepared from three
Abstract
High cost of choice meat used in suya production makes the product an exclusive meat for the rich. In order to make suya (an intermediate moisture meat) available and affordable to the common man thereby increasing their animal protein intake, this experiment therefore become imperative. Meat from the semimembranosus (SM), biceps femoris (BF) and psoas major (PM) muscles were used for the study. The muscles were carefully excised and trimmed of...
Paper Details
Title
Yield and organoleptic characteristics of Suya (an intermediate moisture meat) prepared from three
Published Date
Jan 1, 2008
Volume
7
Issue
13
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Notes
History