NUTRITIONAL QUALITY OF SUVA PREPARED FROM MUTTON USING DIFFERENT TYPES OF MUSCLES

Résumé

Mutton is expensive especially during Muslim festivals. There is a need to increase the value of mutton into value-added products. The aim of this study was to evaluate the influence of different types of muscles on the physical, chemical, sensory and microbiological properties of suya. Three different types of muscles (Semitendinosus (ST), Deltoideus (DT) and Adductor (ADD)) were harvested from the carcasses of fattened Balami rams. The muscles were grouped into three treatments to evaluate for physical properties of mutton and studying the changes in the chemical compositions of suya. The microbiological properties of the products were measured. The Water Holding Capacity was highest (P<O.05) in DT (78.17±9.83%) followed by ADD (77.21±9.63%) and least in ST (68.10%). The PY was highest in the DT with a value of 73.83±3.65% and the lowest was 69.81±2.64% for ST. There were significant differences (PS 0.05) among the treatments in chemical analyses; indicated that suya samples from ST muscle had the highest percentage of moisture (23.01±0.51%) compared to the lowest percentages of DT (22.46±0.42%) and ADD treatments

(22.43±0.37%). Suya samples from ST treatments contained lowest content of cholesterol (48.67±5.40mg/100g), while DT treatments contained the highest content of cholesterol (53.08±3.96mg/100g). However, there were significant differences when compared with suya samples from DT muscles. This study revealed significant effects of muscles on physical and chemical indices  of suya due to variation in muscle fibre.