Abstract
Suya is a popular indigenous ready-to-eat meat product in Nigeria. The most common type of suya is prepared by coating boneless meat with spices. The spice coated meat is attached to a stick or iron rod and grilled around or on top of an open fire. In this communication, the authors report on the levels of N-nitrosodiethanolamine (NDELA) in suya and the effect of storage and of temperature on the level of NDELA contamination of this product.
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