Nutritional and Bacteriological Characteristics of Tsire-Type Suya, a Popular Nigerian Meat Product

Abstract

Tsire products were obtained from a number of retail producers (6 to 40) in Maiduguri, Nigeria, and examined for unit weight variations, nutrient composite changes due to processing and for their microbiological quality. Unit retail weight differed significantly (P<0.01) among producers. Each 116-g mean retail piece of finished product contained 68 g of protein and 19 g of fat. Total bacterial and coliform counts in tsire products exceeded acceptable limits for delicatessen items, suggesting unsanitary conditions. The level of organisms in the products was significantly (P<0.01) related to handling at the retail level. Identification of bacterial genera in tsire revealed the presence of Bacillus, Streptococcus, Staphylococcus, Escherichia, Proteus, Pseudomonas and Klebsiella.