Nutritional and Bacteriological Characteristics of Tsire-Type Suya, a Popular Nigerian Meat Product
- 1 March 1984
- journal article
- research article
- Published by Elsevier in Journal of Food Protection
- Vol. 47 (3) , 193-196
- https://doi.org/10.4315/0362-028x-47.3.193
Abstract
Tsire products were obtained from a number of retail producers (6 to 40) in Maiduguri, Nigeria, and examined for unit weight variations, nutrient composite changes due to processing and for their microbiological quality. Unit retail weight differed significantly (Ptsire products exceeded acceptable limits for delicatessen items, suggesting unsanitary conditions. The level of organisms in the products was significantly (Ptsire revealed the presence of Bacillus, Streptococcus, Staphylococcus, Escherichia, Proteus, Pseudomonas and Klebsiella.This publication has 4 references indexed in Scilit:
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