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Biopreservative activity of lactic acid bacteria on suya produced from poultry meat
Abstract
microbial counts (log cfu/g) of coliform (8.23), Staphylococcus (4.83), LAB (8.1) and yeast/mould (5.63) were observed for CA samples after six days of storage. Grilling at 80oC for 30 min gave the best suya attributes with crude protein content of 33.45%. The best packaging material was polyphenylchloride as compared to aluminum foil and newsprint.