Qualitative evaluation of kilishi prepared from beef and pork

Subjects: “…Beef…”

Evaluation of patties prepared from combination of beef and antelope meat

Subjects: “…Beef…”

Histological evaluation of fresh, boiled and dried beef and camel meat

Subjects: “…Beef semimembranosus…”

Actualization of strategies for beef quality control in south western Nigeria

Subjects: “…Beef…”

DEVELOPMENT AND QUALITY EVALUATION OF MEAT FLOSS FROM BEEF, CHEVON AND PORK

Quality characteristics and microbial status of beef smoked with different plant materials

Subjects: “…Beef…”

Effects of local clay pot and freezer preservation methods on beef quality attribute

Subjects: “…Beef…”

Effect of utilising different concentrations of food grade vinegar as preservative on the quality of beef

Subjects: “…Beef…”

Comparative assessment of beef, chevon and mutton biltong cured with ocimum gratissimum paste

Sensory and physicochemical evaluation of suya produced from various round muscles

Subjects: “…Beef…”

Quality evaluation of beef parties extended with cowpea [vigna unguiculata (L) walp] flour

Subjects: “…Beef patties…”

Preliminary studies on processing characteristics of smoked dried beef (kundi) at varying salt levels

Ready to eat dry foods refrigerated meals, shelf stable food etc mixes like cake mixes are all examples of convenience foods in Nigeria. Organoleptic properties of food such as color, taste, flavor, aroma, and texture have distinct and influential effect on food acceptability and specifically influence the decision that a consumer makes regarding the preference of food substance. Despite being a rich source of complex carbs vitamins and minerals, plantains are quite simple to digest. It serves only as a replacement side dish and is often consumed with other foods. It has not yet been completely developed to create snack items in terms of vitamins and other nutrients....

Subjects: “…Beef patties…”