Suya

Nutritional Composition and Microbiological Quality of Suya Meat Packaged in Various Packaging Materials Over a Storage Period

Aderounmu Ibrahim Ganiyu, Aminat Onize Idris & Muhammad Sani Ikra · Asian Food Science Journal · 2026

Suya, a traditional West African grilled meat product, is highly susceptible to nutritional and microbiological deterioration during ambient-temperature storage. This study evaluated the effects of four packaging materials cellophane film (CF), aluminium foil (AF), glass jar (GJ)...

Open access Research Article 10.9734/afsj/2026/v25i7886

Nutrititional Quality of Suya Prepared from Mutton Using Diffrent Types of Muscles

Sule Bamidele Akinleye, Andrew Babatunde Omojola & Kassim Olayemi Rashidat · Asian Food Science Journal · 2019

Mutton is expensive, especially during Muslim festivals. There is a need to increase the value of mutton into value-added products. This study aimed to evaluate the influence of different types of muscles on the physical, chemical, sensory and microbiological properties of suya....

Open access Research Article 10.9734/AFSJ/2019/43880

Bacteriology of Suya Meat Sold in Bonny Local Government Area, Rivers State

Konne, Felix Eedee, Monsi, Tombari Pius & Wokem, Gloria Ngozika · Asian Journal of Medicine and Health · 2018

Background: Suya Meat is made from roasted or smoked beef using the boneless parts of the meat. Suya meat microbial contamination can occur by air, human handlers, equipment, water, papers and utensils. Aim: This study aimed at determining the level of bacterial contamination of...

Open access Research Article 10.9734/AJMAH/2018/34160