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An Investigation On The Effect Of Various Packaging Material On The Quality Attributes Of Suya (meat)
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1.1 SUYA AS A TRADITIONAL MEAT
suya
is a traditional product and any innovation in technology must take
cognizance of the nature of the product as such. A structural
transformation of the suya industry is what is needed at the moment
because the present procedure may not take advantage of available
technology for obvious reason.
In the structural
transformation one can imagine a situation whereby entrepreneurs and
government could invest in the suya industry, thereby raising production
above then primary level as well as taking production “off the streetsâ€
with the solely purpose of commercialization. The industry has many
technological needs and it is possible indeed likely that some of these
needs could only be meet through investment by entrepreneurs or
government indigenous technological innovation.
Suya,
being a traditional meat product would require certain technological
innovation which could not be imported and which is not already in use
in other industries. This is the crux of the matter. For technological
innovation to succeed in the suya business, it must not only be
efficient but also must conform to the traditional nature of the product
to a large extent. It is therefore important that the critical
requirement of the industry be conveyed to the engineering community if
their efforts are to result in innovation which can succeed in the
market place.
The food industry cannot survive in
isolated place from the engineering society / community. Innovation is
needed in the development of indigenous machinery and processors to
enhance fabrication processing packaging and storage. The way to improve
the suya industry therefore rests squarely on a structural
transformation or the mode of procurement, processing, packaging and
distribution.
1.2 AIMS AND OBJECTIVES
The aims and objectives of this project to
i) Producing good quality suya meat.
ii)
Packaging of suya meat in different packaging material e.g. foil paper,
cellophane and cans to investigate the effect of the various packaging
materials or the quality attribute of the suya meat.
iii) Carrying out method of processing suya by chemical and microbiological analysis in each case.
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