Chemical composition, quality and histochemical characteristics of individual dromedary camel (Camelus dromedarius) muscles

Meat Science

Volumn 93, Issue 3, 2013, Pages 564-571

  Kadim, I T ^a   Al Karousi, A ^a   Mahgoub, O ^a   Al Marzooqi, W ^a   Khalaf, S K ^a   Al Maqbali, R S ^a   Al Sinani, S S H ^a   Raiymbek, G ^b  

^a SULTAN QABOOS UNIVERSITY   (Oman)

^b AL FARABI KAZAKH NATIONAL UNIVERSITY   (Kazakhstan)

Author keywords

Dromedary camel; Meat quality; Muscle fiber type; Muscles

Indexed keywords

BICEPS FEMORIS; CHEMICAL COMPOSITIONS; COOKING LOSS; DROMEDARY CAMEL; MEAT QUALITY; MUSCLE FIBER TYPES; SIGNIFICANT DIFFERENCES; TRICEPS BRACHII;

UNSATURATED FATTY ACIDS;

MUSCLE;

FATTY ACID; MINERAL; WATER;

ADIPOSE TISSUE; ANIMAL; ARTICLE; CAMEL; CHEMISTRY; COLOR; COOKING; CYTOCHEMISTRY; CYTOLOGY; DIET; FAT INTAKE; MEAT; MECHANICAL STRESS; NUTRITIONAL VALUE; PROTEIN INTAKE; SKELETAL MUSCLE; STANDARD;

ADIPOSE TISSUE; ANIMALS; CAMELS; COLOR; COOKING; DIET; DIETARY FATS; DIETARY PROTEINS; FATTY ACIDS; HISTOCYTOCHEMISTRY; MEAT; MINERALS; MUSCLE FIBERS, SKELETAL; MUSCLE, SKELETAL; NUTRITIVE VALUE; STRESS, MECHANICAL; WATER;

EID: 84875109598     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2012.11.028     Document Type: Article

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