Microbial quality of chevon and mutton sold in Tamale Metropolis of Northern Ghana

Autor: Adzitey Frederick, Teye G Ayum, Ayim A Gifty, Addy Samuel

Publikováno v: Journal of Applied Sciences and Environmental Management, Vol 14, Iss 4 (2011)

The microbial quality of 80 meat samples made up of 40 chevon and 40 mutton were collected from the Aboabo, Central-internal, Central-external, and Sakasaka meat shops in Tamale Metropolis and assessed in order to ascertain it safety. Chevon from Abo

Externí odkaz: https://doaj.org/article/df746a2e563b431581ac36ddc725cf8d

THE EFFECT OF COWPEA (Vigna unguiculata) FLOUR AS AN EXTENDER ON THE PHYSICO-CHEMICAL PROPERTIES OF BEEF AND HAM BURGERS.

Autor: Teye, G. A.¹ teye.gabriel@yahoo.com, Teye, M.², Boamah, G.¹

Publikováno v: African Journal of Food, Agriculture, Nutrition & Development. Sep2012, Vol. 12 Issue 7, p7019-7034. 16p. 2 Color Photographs, 6 Charts, 1 Graph.

EFFECTS OF AGE/WEIGHT AND CASTRATION ON FATTY ACIDS COMPOSITION IN PORK FAT AND THE QUALITIES OF PORK AND PORK FAT IN MEISHAN X LARGE WHITE PIGS.

Autor: Teye, G. A.¹ teye.gabriel@yahoo.com

Publikováno v: African Journal of Food, Agriculture, Nutrition & Development. Nov2009, Vol. 9 Issue 8, p1697-1711. 15p. 5 Charts.

A reduced protein diet induces stearoyl-CoA desaturase protein expression in pig muscle but not in subcutaneous adipose tissue: relationship with intramuscular lipid formation.

Autor: Doran, O., Moule, S. K., Teye, G. A., Whittington, F. M., Hallett, K. G., Wood, J. D.

Publikováno v: British Journal of Nutrition; Mar2006, Vol. 95 Issue 3, p609-617, 9p

Influence of dietary oils and protein level on pork quality. 2. Effects on properties of fat and processing characteristics of bacon and frankfurter-style sausages.

Autor: Teye GA; Division of Farm Animal Science, School of Clinical Veterinary Science, University of Bristol, Langford, Bristol BS40 5DU, United Kingdom; Department of Animal Science, University for Development Studies, Tamale, Box 1882, Tamale, Ghana., Wood JD, Whittington FM, Stewart A, Sheard PR

Publikováno v: Meat science [Meat Sci] 2006 May; Vol. 73 (1), pp. 166-77. Date of Electronic Publication: 2006 Jan 19.