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An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (meat)
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In fact, in the recent study by Igene and Mohammed (1981), it was
reported that 74 percent of those surveyed expressed great
dissatisfaction regarding the unhygienic conditions prevailing in the
places where suya is processed and dispensed to consumers and 84 percent
of those surveyed strongly believe that suya processed and dispensed in
unhygienic surroundings could cause serious health bazaar risks to
consumers. This is the big image problem of suya amongst the enlightened
Nigerians (who incidentally could spend much money on suya but turn
their back on the product for sanitary reasons).
THE MAJOR AREAS IN WHICH RESEARCH IS URGENTLY NEEDED INTO MANY ASPECTS OF SUYA PRODUCTION
Although, technical progress is the key to increasing food production.
Information is necessary on research into many aspects of suya
production and packaging. Among the major areas in which researchers is
urgently needed are
i) A survey of the economic of suya production.
ii) Determination of consumer preferences and attitudes to the product.
iii) Microbiological attributes or characteristics of the health and nutritional importance.
iv) Level of employment generation and mobility in the industry.
v)
Detailed scientific analysis and properties of the product in relation
to accepted standards in the food and drug trade.
vi)
Research into product development and packaging of improved suya product
as well as more efficient techniques of suya processing, preservation
and storage.
What emerge therefore from a resolution of the items (i -
vi) which constituted a technological barrier would obviously lead to
progress and technological innovation.
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