A. O. Akinwumi, O. A. Oshodi, B. S. Olawuyi, R. A. Atandah, B. C. Olukade, O. M. Ogunsola, R. A. Ajani, O. I. Oyenekan & O. C. Olagoke·Annual Research & Review in Biology·2022
An experiment was conducted to assess the effect of natural antioxidants (black pepper, green tea, roselle and their combinations) on meat quality of broiler chickens. A total of 270 1 - day old Arbor Acre broiler chicks were randomly distributed into nine treatments of three rep...
Open access
Research Article10.9734/arrb/2022/v37i930547
A. O. Akinwumi, C. O. Olagoke, S. J. Ayoola, A. K. Ola, R. A. Atandah, B. S. Olawuyi, O. O. Olatunji & A. A. Odunsi·Asian Food Science Journal·2022
Consumer awareness and health consciousness has resulted in the use of natural additives or alternative methods to extend shelf life and improve food safety. The present study evaluated the quality and shelf-life of lamb meat sausage prepared with different natural antioxidants....
Open access
Research Article10.9734/afsj/2022/v21i10608
A. O. Akinwumi, O. O. Ojebiyi, C. O. Olagoke, O. O. Olatunji, D. O. Okunlola, S. J. Ayoola, B. S. Olawuyi, R. A. Atandah, T. Y. Adeniji, A. K. Ola & O. E. Oyolola·Journal of Applied Life Sciences International·2022
The experiment was carried out to evaluate the influence of different breed of sheep (West African Dwarf WAD, Ouda, Balami) and three different post-mortem dressing methods (scalding, singeing, and skinning) on the carcass, physical properties, organoleptic properties keeping qu...
Open access
Research Article10.9734/jalsi/2022/v25i4595