The experiment was carried out to evaluate the influence of different breed of  sheep (West African Dwarf WAD, Ouda, Balami) and three different post-mortem dressing methods (scalding, singeing, and skinning) on the carcass, physical properties, organoleptic properties keeping quality of mutton in a factorial arrangement. Significant differences were recorded for both the strain and processing methods effect on the carcass characteristics and primal cuts. Balami strain of sheep yielded highest significant values (p<0.05) on all the primal cuts except rack and leg cuts which their values are closely related. Highest and lowest significant (p<0.05) values were observed for carcass weight (%) in both scalding (43.12) and singeing (37.90) while similar values (p>0.05) were recorded for Ouda and Balami breeds in cooking loss and cold loss (%) but least significant (p<0.05) value was noticed for Balami in terms of drip loss (4.96). Strain and processing methods does not influence (p>0.05) pH significantly, however significant (p<0.05) values were obtained when pH were observed at intervals (0, 30 and 60 mins).  On the organoleptic properties, significant differences (p<0.05) were recorded in both the strain effect and processing methods as Balami and scalding method possess the highest significant (p<0.05) values in colour, juiciness, texture, flavor and overall acceptability except for tenderness that was not influenced (p>0.05) significantly by different post-slaughter dressing methods. total bacteria count (TBC) was reported at lowest significant level for WAD (1.23 x 1018cfu/g) and scalded mutton (1.24 x 1018cfu/g) at 0hr post-mortem however Balami strain and scalding method maintained the least significant (p<0.05) total bacteria count throughout the storage days (>0hrs to 13weeks). Conclusively, Balami breed of sheep and scalding method of post-mortem dressing gave promising and preferred results in all the quality parameters and are hereby advocated.

Consumer awareness and health consciousness has resulted in the use of natural additives or alternative methods to extend shelf life and improve food safety. The present study evaluated the quality and shelf-life of lamb meat sausage prepared with different natural antioxidants. The antioxidants (Turmeric, Garlic, Honey, Moringa and Ginger at 2% each) on the yield, sensory acceptability, chemical composition, lipid peroxidation, fatty acid profile and microbiological assay was studied in a completely randomized design. The results revealed that the turmeric, garlic and honey compared (p>0.05) favourably with the control in terms of yield and preferred (p<0.05) above others for colour, flavor, tenderness and overall acceptability. All the antioxidants have suppressing effects with lower values (P<0.05) on crude protein, ether extracts and lipid peroxidation as compared to the control. Variation exist in all the parameters of the fatty acid profile while the microbial loads of the lamb meat sausage samples showed a significant (p<0.05) reduction in the Total Bacterial counts (TBC), Total Coliform Counts (TCC) and Total Fungi Counts (TFC) for all samples prepared with natural antioxidants with the least values (p<0.05) reported in moringa samples as compared with others. Conclusively of the respective natural antioxidants in lamb meat sausage enhanced the cooking yield, nutrient composition and keeping qualities of the product and is therefore recommended for the product quality and safety.