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

ABSTRACT

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 fibre, and ash), rancidity indices (peroxide value (PV), free fatty acid (FFA), thiobarbituric acid (TBA), Total volatile base-nitrogen (TVB-N) and Trimethylamine value (TMA)) the presence of PAHs (polycyclic aromatic hydrocarbons) and pathogenic Bacillus cereus, Shigella species, Escherichia coli, Salmonella species, Staphylococcus aureus, and Fungi species. The results revealed that the moisture, protein, fat, crude fiber, and ash contents of fresh suya from TSS, EGM, and HAO were significantly different (p < 0.05). The rancidity indices suya samples from the three processing methods investigated were within acceptable limits and legislative standards. However, the presence of carcinogenic PAHs above the maximum recommended permissible levels in some of the suya samples especially those from traditional suya smoker may pose a danger to the consumer.

KEYWORDS:

• PAHs
• quality
• safety
• suya
• West Africa