Lipid oxidation, protein degradation, microbial and sensorial quality of camel meat as influenced by phenolic compounds

LWT

Volumn 63, Issue 2, 2015, Pages 953-959

  Maqsood, Sajid ^a   Abushelaibi, Aisha ^a   Manheem, Kusaimah ^a   Al Rashedi, Aysha ^a   Kadim, Isam Tawfik ^b  

^a UNITED ARAB EMIRATES UNIVERSITY   (United Arab Emirates)

^b SULTAN QABOOS UNIVERSITY   (Oman)

Author keywords

Camel meat; Lipid oxidation; Microbial count; Phenolics; Sensory quality

Indexed keywords

FLAVONOIDS; MEATS; OXIDATION; POLYUNSATURATED FATTY ACIDS; PROTEINS; TANNINS;

LIPID OXIDATION; MICROBIAL COUNT; NATURAL ANTIOXIDANTS; PHENOLICS; PROTEIN DEGRADATION; REFRIGERATED STORAGES; SENSORY QUALITIES; THIOBARBITURIC ACID REACTIVE SUBSTANCES;

DIGITAL STORAGE;

EID: 84930377340     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.03.106     Document Type: Article

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