Effect of Processing Methods on Quality and Safety of Suya, a West African Grilled Meat

This study assessed the effect of processing methods on quality and safety of suya. Fresh cow meat was obtained from Bodija abattoir in Ibadan, Oyo State, Nigeria, and the meat samples were divided into three batches, dressed, marinated, and then grilled using three methods, traditional suya smoker (TSS), electric grilling machine (EGM), and hot air oven (HAO). The samples were analyzed for proximate composition (moisture, protein, fat, crude...