An investigation on the effect of various packaging material on the quality attributes of suya (meat)

Meat is a flesh of animals consumed for foods.  In the topics, the bulk of the meat consumed is derived from cow, sheep, cattle, pigs, camel etc.  The other aspect of a dead animal such as the offal’s (kidney, liver, intestine etc) and the skin are often consumed, but one not termed meat; which ever part of it is meat is usually consumed for its high quality protein content essential for body growth and repairs. The proportions of meat derived foods that one consumed are related to the general, affluence of the society in which he lives. Meat consumption in the developed countries is more than in less developed countries is more than in less developed countries. Ihekoronye, A. I and Ngoddy, P.O. (1985) The most common meat product include Beef (cow), pork (pig), mutton (sheep) and they are commonly used in making sausages, burgers, meat rolls suya meat and sometimes, they are eaten like that. The food technologist is not only interested in those products, but also mostly interested in the process leading to the slaughtering of animals final quality of meat or meat product is usually influenced by both.
TABLE OF CONTENTS Title page Approval page Dedication Acknowledgement Table of contents
CHAPTER ONE 1.0Introduction 1.1Suya as a traditional meat 1.2Aims and objectives
CHAPTER TWO 2.0Literature Review 2.1Function Of A Package Meat And Meat Prodcut 2.2Different Packaging Materials And Their Properties  2.3Processing Of Suya 2.4Methods Of Proximate Analysis 2.5Results Of Proximate Analysis
CHAPTER THREE 3.0Recommendation 3.1Use Of Different Packaging Mateiral In Industry 3.2Use Of Aluminum Foil As Packaging Material 3.3Metal Cans As Packaging Materials Conclusion References