|
Yield and organoleptic
characteristics of Suya (an intermediate moisture
meat) prepared from three different muscles of a matured
bull
Omojola, A. B.
Meat
science Laboratory, Department of Animal Science, University
of Ibadan, Ibadan, Nigeria. E-mail:
omojolababs@yahoo.com.
Accepted
9 May, 2008 |
|
High cost of choice meat used in suya production makes
the product an exclusive meat for the rich. In order to make
suya (an intermediate moisture meat) available and
affordable to the common man thereby increasing their animal
protein intake, this experiment therefore become imperative.
Meat from the semimembranosus (SM), biceps femoris (BF) and
psoas major (PM) muscles were used for the study. The
muscles were carefully excised and trimmed of all visible
connective tissue. The meat was sliced into thin sheet of
0.15 – 0.30 cm thick and between 5 – 9 cm long. The
experiment comprised of three treatments in a completely
randomized design. A total of 30 sticks of suya were
prepared from each muscle-type. The percent cooking loss was
highest (P < 0.05) in the PM (23.91 ± 0.38) as against the
values of 20.70 ± 0.36 and 18.52 ± 0.38 obtained for SM and
BF respectively. The water holding capacity (WHC) was
highest in the SM followed by BF and PM with values of 79.99
± 2.05, 71.11 ± 8.30 and 68.17 ± 1.72% respectively. BF gave
the highest (P < 0.05) product yield (87.72 ± 2.51) while SM
and PM gave values that were statistically similar (P >
0.05). SM gave the highest (P < 0.05) values for tenderness,
juiciness and overall acceptability. Suya can be
produced from other muscles than the traditional SM muscle
without compromising quality.
Key
words:
Suya, organoleptic, muscle, product yield, bull. |
