The aim of this study was to investigate the effects of freezing and frozen storage on protein
functionality and texture of squid (Loligo vulgaris), octopus (Octopus vulgaris), and cuttlefish …

Preservative and antibacterial effects of citric acid and lactic acid treated beef were studied
previously on Escherichia coli O157: H7 and Salmonella typhymurium. This was aimed to …

Abstract Ultraviolet-B (UV-B) has been confirmed to be harmful to living organisms and it is
of concern that the amount of UV-B radiation reaching the earth's surface is increasing …

This study was carried out to investigate the effects of post-mortem processing methods and
freezing on Water Holding Capacity (WHC), Shear force Value, proximate composition and …

This study was conducted to investigate the effects of post-mortem dressing methods and
freezing preservation on the physical characteristics of chevon. Twenty-seven Red-Sokoto …

Abstract Five muscles, semitendinosus (ST), Biceps femoris (BF), Longissimusdorsi,(LD),
Triceps brachii (TB) and Brachialis (BC) were excised from twelve Goats buck carcasses of …

This study investigated freshly minced-lean-beef of 12.5 kg allotted into 5 experimental
models or samples of 2.5 kg each used in formulating beef hotdog without extender (T1) and …

Varied mixtures of different concentrations 1, 1.5 and 2% of acetic (AA), lactic (LA), propionic
(PA) and formic (FA) acids at 1: 1 ratio were spray-washed on inoculated meat to evaluate …

The quality and shelf life of raw goat meat (chevon) decline due to microbial and oxidative
processes during storage. This study aimed to evaluate the storage stability of raw chevon …

A study was conducted to evaluate the percentage yield (%), proximate composition and
organoleptic evaluation of the freshly prepared Suya product from indigenous goat (buck) …