C. O. Olagoke

Qualitative Evaluation of Lamb Meat Sausage Prepared with Different Antioxidants

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 Article 10.9734/afsj/2022/v21i10608

Breeds vs Post-mortem Dressing Methods on Meat Quality and Microbial Assay of Mutton

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 Article 10.9734/jalsi/2022/v25i4595