Effect of Natural Antioxidants on Nutrients, Sensory and Keeping Quality of Suya from Mutton Subjected to Different Processing Methods
A. O. Akinwumi, A. A. Odunsi, T. Y. Adeniji, S. J. Ayoola, K. K. Arasi, D. E. Adebolujo, M. O. Salaudeen, M. A. Adeboye & M. A. Adesina · Asian Food Science Journal · 2022
This study evaluated the effect of breeds, processing methods, natural antioxidants and storage period of Suya from mutton. A total of 12 sheep (six each from Balami and Ouda) were weighed, slaughtered and allotted to three processing methods which are scalding, singeing and skin...
Open access
Research Article
10.9734/afsj/2022/v21i10613