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CHANGES IN CAMEL AND CATTLE MEAT DURING CHILLING PRESERVATION

The intent of the current study was to assess the changes concerning beef and camel meat during chilling at 4 °C and their role in the shelf life of camel and cattle meat. The studied parameters included sensory (colour, odour, consistency and appearance). Microbiological characteristics (total bact...

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Wedi'i Gadw mewn:
Prif Awduron: MAHMOUD HASSANIEN, TALAAT EL-KHATEIB, MOHAMED HASSAN, ASHRAF ABD-EL-MALEK
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Full contents: Assiut University, Faculty of Veterinaty Medicine 2022-04-01
Cyfres:Assiut Veterinary Medical Journal
Pynciau:
Cattle meat
Camel meat
Chilling
Sensory evaluation
Microbiological characteristics and Chemical Changes
Mynediad Ar-lein:https://avmj.journals.ekb.eg/article_231079_207a2b326612e72140f5a0b4171ebd85.pdf
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