Yield and organoleptic characteristics of Suya (an intermediate moisture meat) prepared from three

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...