A study was conducted to evaluate suya (tsire) an intermediate moisture meat product in
Ogun State. Sixty suya sticks were used. Twelve suya sticks were prepared in the laboratory
while 12 suya sticks were collected from each zone of the state namely: Yewa, Egba, Remo
and Ijebu. They were analyzed for physical, chemical, microbiological and organoleptic
characteristics. The results showed that there were significant (P< 0.05) differences in
physical properties of suya samples analyzed with suya from Yewa zone having the highest …