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The quality of meat is influenced by a variety of factors such as animal heredity, feeding

system, nutritional status, pre-slaughter condition, and meat process conditions. The quality attributes 
of meat products deteriorate due to the lipid oxidation during processing and storage. (Anderson, 
2011). One of the important steps in the post-slaughter handlings that affect meat quality is dressing. 
Omojola et al., (2006) reported that processing method widely used for dressing animals carcass post-
mortem are singeing, scalding and skinning.

Singeing of slaughtered animal is a major process by which fur on the skin of the animal are

removed making the hides of the carcass ready for consumption. Scalding is the process of treating 
carcass with hot water or steam for efficient removal of the bristles by dehairer. Skinning is the 
removal of the carcass skin when a ring is made on the hind legs just above the hock with a sharp 
knife, followed by it being inserted into the leg skin and opening into the root tails and another from 
the pelvic of to the neck followed by the pulling of skin. (Omojola et al., 2012).

Intermediate moisture meat are example of heterogeneous group of food which Hollis et Al

(1968) defined as foods that are partially dehydrated and have a suitable concentration of dissolved 
solids to bind remaining water sufficiently to inhibit microbial growth. The advantages of intermediate 
moisture meats are low bulk and weight and it requires, no rehydration, has a more stable shelf life 
than high moisture meat. It can also be formulated to meet specific nutrient, convenient and ready to 
eat product and also safe for consumption.

Suya is one of such intermediate moisture product that is easy to prepare and highly relished

(Omojola et al., 2004). There are three types of suya namely; Tsire, Kilishi, Balangu.

The process of preservation commences after the whole period of dressing i.e Scalding,

singeing, decapitation, evisceration etc. have been completed. (Adeshinwa, 2006). The aims of 
preservation methods are to inhibit the microbial spoilage and to minimize the oxidation and 
enzymatic spoilage.

Antioxidants are substances that delay or prevent the oxidation of biomolecules in meat.

Antioxidants are added to different meat products to prevent lipid oxidation, retard development of off 
flavor, and improve quality and nutritional value of meat. They can be classified into natural and 
synthetic antioxidant. To avert the effects of oxidation in meat, chemical antioxidant are extensively 
used. However, because of the possible health risk and toxicity, natural antioxidants are extensively 
use due to increase demand by consumers. Natural antioxidants are plant derived antioxidant which 
includes Rosemary Black pepper, Roselle, Green Tea, Clove, Ginger and others. (Zhang J.J. et al, 
2017) 
 
OBJECTIVE OF STUDY 
To study the effect of natural antioxidant on keeping quality of suya from mutton subjected to 
different processing methods. 
SPECIFIC OBJECTIVES 
The specific objectives of this study are to: 
1. 
Assess the effects of processing method on carcass, primal cut and organ characteristics

2. 
Evaluate the effects of processing method on physical, chemical properties of Ouda and WAD 
sheep

3. 
Determine the effect of processing method on microbial assay of Ouda and WAD sheep

4. 
Evaluate the effect of natural antioxidant on Yield and quality properties off suya from mutton 
subjected to different processing methods

5. 
Determine the effect of natural antioxidant on organoleptic properties of suya from mutton 
subjected to different processing method

6. 
Evaluate the effect of natural antioxidant on keeping quality of suya from mutton subjected to 
different processing method.

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2.4 ANTIOXIDANTS AS MEAT STORAGE PRESERVATIVES

The experiment will be carried out at the Teaching and Research Farm, Ladoke Akintola 
University of Technology, Ogbomoso, Oyo State, Nigeria, while the analysis will be carried 
out at the Animal Nutrition Laboratory of Ladoke Akintola University of Technology, 
Ogbomoso, Oyo State, Nigeria.

Three (3) Ouda lamb and Three (3) West African Dwarf (WAD) lamb making Six (6). The

animal will be purchased from a reputable market in Ogbomoso, Oyo State.

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Figure 1 flow chart for animal slaughter and carcass processing

3.4 DATA COLLECTION 
3.4.1 CARCASS ANALYSIS

1. Internal temperature of carcass at 30 minutes interval 
2. Internal pH at 30 minutes interval 
3. Carcass characteristics and carcass yield 
4. Primal cuts

 Drip loss                           
 
 
Water holding capacity

 Cold loss                           
  
 
 Cold shortening

 Shear force                          
 
 
 Cooking loss

 Thermal shortening               
 
 Raw meat color

 
Meat marbling                       
 
 pH of meat

 Dry matter, Ash, crude protein, crude fibre, ether extract

2. Cholesterol analysis 
3. Fatty acid profile

Ten (10) panelist comprising of both staffs and students of Ladoke Akintola University of

Technology, Ogbomoso, Oyo State, would evaluate the products for appearance and color, tenderness, 
texture, odour, taste, flavour, juiceness etc

3.4.5 MEAT PRESERVATION/REFREGERATION/ FREEZING

 Every two weeks, samples will be evaluated for;

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 Sensory evaluation 
 Microbial assay; The swabs from the sample will be taken to a laboratory where serial dilution,

inoculation of diluents into sterile nutrient agar for incubation and catalyst test and gram 
staining for characterization and identification will be conducted

The ingredients that will be used in preparation of suya (Ginger, red pepper, salt, seasoning,

and groundnut cake powder) will be purchased from Sabo market, Ogbomoso. Roselle ( Ewe zobo), 
Clove (Kenafuru), Green tea(Ewe tii), Black pepper (ataiyere). They will be dried and grounded into 
powdered form and stored for usage.

All data obtained will be subjected to analysis of variance using SAS (2002) where statistical

significance will be observed. The means will be compared using the Duncan Multiple Range test of 
the same software

4.0 
RESULTS AND DISCUSSION 
This will be based on the findings of this study

5.0 
CONCLUSION 
This will be based on the findings of this study.

REFERENCES 
 
Anderson, M.J. (2011). Identification of proteins and biological processes associated with tenderness 
in beef muscle. Lowa, Ames.: PhD Diss. Lowa State Univ.. 
 
Hollis, F., Kaplow, M., Klose, R. and Halik, J. (1968). Tech. Report 69-20 – FL, US Army Natrick 
Labs, Mass., USA. 
 
Omojola, A.B., Kassim, O.R., Adewunmi, M.K., Ogunsola, O.O., Adeyemo, G.O. and Deshiyan, A.B. 
(2004). Evaluation of the effect of variation in ingredients, composition on the eating qualities of Suya. 
African Journal of Livestock Extension Vol 3: 28-32 
 
Omojola, A.B., Apata, S.E. and Fagbuaro, S.S. (2012) Comparison of skinning versus Scalding and 
singeing: Effect of temperature, pH, and meat quality in goat. Animal sciences Advances 2(9): 740 - 
748

Zhang, J.J., Xu, D.P, Li, Y., Meng, X., Zhou, T. and Li, H. (2017) Natural antioxidants in foods and 
medicinal plants; Extraction, assessment and resources. International Journal Mol Science pg 18, 96

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EFFECT OF NATURAL ANTIOXIDANTS ON KEEPING QUALITY 
OF SUYA/KILISHI FROM MUTTON SUBJECTED TO DIFFERENT

ADEBOLUJO DAMILOLA ELIZABETH 
 
 
 
151397

SALAUDEEN MUINAT OLAYEMI  
 
 
 
 
152072

DEPARTMENT OF ANIMAL NUTRITION AND BIOTECHNOLOGY.

LADOKE AKINTOLA UNIVERSITY OF TECHNOLOGY, OGBOMOSO

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NAME:__________________________________   SIGNATURE:___________________

Effect_of_natural_antioxidants

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