Assessment of Post-mortem Processing Methods on Quality and Shelf Life of Mutton
A. O. Akinwumi, A. A. Odunsi, S. G. Ademola, T. Y. Adeniji, M. A. Haruna, S. J. Ayoola, K. K. Arasi, I. M. Samuel, E. A. Ajiboso, K. S. Ojo & A. O. Musa · European Journal of Nutrition & Food Safety · 2022
This study was carried out to assess the influence of post-mortem processing methods on quality and shelf life of two breeds of sheep meat. A total of twelve sheep, six each from Balami and Ouda (two prominent breed of Sheep in Nigeria) were weighed, slaughtered and allotted to...
Open access
Research Article
10.9734/ejnfs/2022/v14i101288