An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (Meat)

Abstract

An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya Meat is a flesh of animals consumed for foods.  In the topics, the bulk of the meat consumed is derived from cow, sheep, cattle, pigs, camel etc.  The other aspect of a dead animal such as the offal’s (kidney, liver, intestine etc) and the skin are often consumed, but one not termed meat; which ever part of it is meat is usually consumed for its high quality protein content essential for body growth and repairs.

The proportions of meat derived foods that one consumed are related to the general, affluence of the society in which he lives. Meat consumption in the developed countries is more than in less developed countries is more than in less developed countries. Ihekoronye, A. I and Ngoddy, P.O. (1985)

The most common meat product include Beef (cow), pork (pig), mutton (sheep) and they are commonly used in making sausages, burgers, meat rolls suya meat and sometimes, they are eaten like that. The food technologist is not only interested in those products, but also mostly interested in the process leading to the slaughtering of animals final quality of meat or meat product is usually influenced by both.

Conclusion

The following conclusions can be drawn  from the result obtained in the course of this study:

1. Processing methods  used  in  the  preparation  of  Suya  meat  for  consumption  have effects on the quality attributes of the final products as the crude protein and fat content of roasted meat were 41.82 and 9.92 respectively which were significantly higher than that of the  grilled  meat  which  were  39.92  and  8.36  respectively.  The  use  of roasting  technique produced better products when compared with grilling technique.
2. Packaging materials have  effects  on  the  quality  attributes of  the  final  products of Suya meat during storage due to variation in their properties, as the results show that crude protein and  ash  contents  of  samples  stored in  Glass  Jar and  Aluminium  foil were  higher than those stored in  Cling  film  and  Paper.    Results show that  samples stored  in  Glass jar and Aluminium  foil have higher qualities  and were not found to be significantly different from each other but were significantly different from those stored in Cling film and Paper which  were  of  lower qualities. Therefore in  order  to  obtain  the  best quality of processed meat, Suya meat is to be stored in  Glass jar or Aluminium foil. Further research should be focussed on improvement of Cling film and Paper for handling Suya meat during storage as they are  considered to  be  more economical  and  affordable as  compared  to Glass  jar  and Aluminium foil which are more expensive.