Key Features:

- No of Pages: 41

- No of Chapters: 03

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Introduction:

Abstract

Meat is a flesh of animals consumed for foods. In the topics, the bulk of the meat consumed is derived from cow, sheep, cattle, pigs, camel etc. The other aspect of a dead animal such as the offal’s (kidney, liver, intestine etc) and the skin are often consumed, but one not termed meat; which ever part of it is meat is usually consumed for its high quality protein content essential for body growth and repairs.

The proportions of meat derived foods that one consumed are related to the general, affluence of the society in which he lives. Meat consumption in the developed countries is more than in less developed countries is more than in less developed countries. Ihekoronye, A. I and Ngoddy, P.O. (1985)

The most common meat product include Beef (cow), pork (pig), mutton (sheep) and they are commonly used in making sausages, burgers, meat rolls suya meat and sometimes, they are eaten like that. The food technologist is not only interested in those products, but also mostly interested in the process leading to the slaughtering of animals final quality of meat or meat product is usually influenced by both.

Table of Content

Title page

Approval page

Dedication

Acknowledgement

Table of contents



CHAPTER ONE

1.0 Introduction

1.1 Suya as a traditional meat

1.2 Aims and objectives



CHAPTER TWO

2.0 Literature Review

2.1 Function Of A Package Meat And Meat Product

2.2 Different Packaging Materials And Their Properties

2.3 Processing Of Suya

2.4 Methods Of Proximate Analysis

2.5 Results Of Proximate Analysis



CHAPTER THREE

3.0 Recommendation

3.1 Use Of Different Packaging Material In Industry

3.2 Use Of Aluminum Foil As Packaging Material

3.3 Metal Cans As Packaging Materials

Conclusion

References

Introduction

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