1. Akinro AO, Ologunagba IB, Yahaya O (2009) Environmental implications of unhygienic operation of a city Abattoir in Akure, Western Nigeria, vol 44. Bewässerungswirtschaft
2. Anachinaba IA, Adzitey F, Teye GA (2015) Assessment of the microbial quality of locally produced meat (beef and pork) in Bolgatanga Municipal of Ghana. Internet J Food Saf 17:1–5
3. Basheer OE (2017) Development and quality evaluation of beef Frankfurter enriched with omega-3 unsaturated fatty acids. PhD thesis, Faculty of Agric, Khartoum University, Sudan
4. Bellés M, Alonso V, Roncalés P, Beltrán J (2017) The combined effects of super chilling and packaging on the shelf life of the lamb. Meat Sci 133:126–132. https://doi.org/10.1016/j.meatsci.2017.06.013
5. Berruga MI, Vergara H, Gallego L (2005) Influence of packaging conditions on microbial and lipid oxidation in lamb meat. Small Rumin Res 57:257–264