156
Views
9
CrossRef citations to date
0
Altmetric
Original Articles

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

ORCID Icon
Pages 158-170 | Received 27 Apr 2016, Accepted 26 Jul 2016, Published online: 20 Sep 2016

References

  • Akpamu, U., Nwaopara, A. O., Izunya, A. M., Oaikhena, G. A., Okhiai, O., Idonije, B. O., & Osifo, U. C. (2011). A comparative study on weight changes in rats fed with diet containing Yaji, Yaji-additives and Yaji-spices. Biology and Medicine, 3(5), 6–15.
  • AOAC International. (2000). Official methods of analysis (20th ed.). Gaithersburg, MD: Author.
  • Apata, E. S., Kuku, I. A., Apata, O. C., & Adeyemi, K. O. (2013). Evaluation of suya (tsire)—An intermediate moisture meat product in Ogun State, Nigeria. Journal of Food Research, 2(1), 1–7. doi:10.5539/jfr.v2n1p87
  • Barrow, G. I., & Finegold, S. M. (1994). Bailey and Scotts diagnostic microbiology (9th ed., pp. 227–234). London, UK: Mosby.
  • Barrows, A., Hauster, W. J., Herrman, K., Isenberge, H. D., & Shadomy, H. J. (1991). Manual of clinical microbiology (5th ed.). Washington, DC: Mosby.
  • Cheesebrough, M. (2000). District laboratory practice in tropical countries. Part 2 (pp. 76–100). Cambridge, UK: Cambridge University Press.
  • da Silva, L. V. A. (2002). Hazard analysis critical control point (HACCP), microbial safety, and shelf life of smoked blue catfish (Ictalurus furcatus) ( Master’s thesis). Louisiana State University and Agricultural and Mechanical College, Baton Rouge, LA.
  • Edema, M. A., Osho, A. T., & Diala, C. I. (2008). Evaluation of microbial hazards associated with the processing of suya (a grilled meat product). Scientific Research and Essays, 3(12), 621–626.
  • Egbebi, A. O., & Seidu, K. T. (2011). Microbiological evaluation of suya (dried smoked meat) sold in Ado and Akure, South West Nigeria. EuropeanJournal of Experimental Biology, 1(4), 1–5.
  • Ekanem, E. O. (1998). The street food trade in Africa: Safety and socioenvironmental issues. Food Control, 9(4), 211–215. doi:10.1016/S0956E7135(97)00085-6
  • Eke, M. O., Ariahu, C. C., & Okonkwo, T. M. (2012). Production and quality evaluation of Dambu- nama- A Nigerian dried meat product. Nigerian Food Journal, 30(2), 66–72.
  • FAO (1999). Draft revised guidelines for the design of control measures for street-tended foods in Africa. Rome, Italy: Author.
  • Inyang, C. U., Inyor, M. A., & Uma, E. N. (2005). Bacteriological quality of a smoked meat product (suya). Nigerian Food Journal, 23, 239–242.
  • Kramiliah, W. E., Pearson, A. M., & Tauber, F. (1973). Processed meat. AV Pul. Co Inc. West Pork.
  • Mosimabale, F.O., & Belino, E. D. (1980). The recovery of viable Taenia saginata cysticerci in grilled beef, “suya”, in Nigeria. International Journal of Zoonoses, 7(2), 115–119.
  • Nester, E. W., Aderson, D. G., Roberts, C. E., Pearsall, N. N., & Nester, M. T. (1998). Dynamic of bacterial growth in microbiology. A human perspectives. (2nd, pp. 86–92). New York, NY: McGraw Hill.
  • Obadina, A. O., Oyewole, O. B., & Ajisegiri, O. A. (2014). Identification of hazards and critical control point (CCP) for “suya” processing in South-West Nigeria. Journal of Food Processing and Preservation, 38, 2057–2060. doi:10.1111/jfpp.12183
  • Ochei, J., & Kolkhatkar, A. (2000). Medical laboratory science: Theory and practice. New Delhil, India: Tata McGraw–Hill.
  • Omojola, A. B. (2008). Yield and organoleptic characteristics of suya (an intermediate moisture meat) prepared from three different muscles of a matured bull. African Journal of Biotechnology, 7(13), 2254–2257.
  • Osho, A. T. (2004). Evaluation of bacterial contamination of grilled meat (Suya) processed in Abeokuta. Undergarduate research project (p. 49). Abeokuta, Nigeria: Department of Nutrition and Dietetics, University of Agriculture.
  • Uzeh, R. E., Ohenhen, R. E., & Adeniji, O. O. (2006). Bacterial contamination of Tsire-Suya, a Nigerian meat product. Pakistan Journal of Nutrition, 5(5), 458–460.
  • Williams, C. K., Osotimehin, B. O., Ogunmola, G. B., & Awotedu, A. A. (1988). Haemolytic anaemia associated with Nigerian barbecued meat (red suya). African Journal of Medicine and Medical Sciences, 17(2), 71–75.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.