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International Journal of Meat Science
eISSN: xxxx-xxxx
pISSN: 2071-7113

Editor-in-Chief:  Prabhat Kumar Mandal
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Research Article
Published on May 09, 2019
Quality Assessment of Suya (Tsire) as Affected by Moringa oleifera Leaf Powder
Oshibanjo Olusegun Debola, Olusola Olubunmi and Adepoju Gbenga
Background and Objective: The development of lipid peroxidation also called oxidative rancidity as being one of the problem faced in the meat industry. This study was carried out to evaluate the physicochemical properties of Suya (tsire) processed with Moringa oleifera leaf powder (MOLP) as antioxidant and anti-microbial. Materials and Methods: Semi membranous muscle from a mature bull was sliced into thin sheets. Fresh green Moringa leaves were prepared to obtain its leaf powder (MOLP). The study comprised of five treatments with 10 replicates in three batches in a completely randomized design. Suya prepared was analyzed for Water Holding Capacity (WHC), shear force, pH, lipid oxidation and microbial load at days 0, 3 and 6 of storage at 4°C. Results: Treatment five had the highest WHC while treatment one had the least WHC. The pH value ranged from 6.00-6.36. Treatment one had the highest oxidative rancidity while the least oxidative rancidity in treatment five. Microbial load was lower in treatment five. Conclusion: The result of this study showed that the use of MOLP up to 10% could use in suya production due to its ability to reduce the rate of lipid oxidation and microbial load of suya. Also result showed that physico-chemical properties were not adversely affected.

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