Post mortem aging and freezing of camel meat (a comparative study)

52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities

Volumn , Issue , 2023, Pages 673-674

  Shariatmadari, R ^a   Kadivar, M ^a  

^a Isfahan University of Thechnology   (Iran)

Author keywords

Ageing; Camel meat; Frozen storage; Physico chemical properties

Indexed keywords

EID: 85201249356     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

References (7)

1. Elgasim, E. A. and Alkanhal, M. A. (1992). Proximate composition, amino acids and inorganic mineral content of Arabian camel meat: Comparative study. Food Chem., 45: 1-4.
2. Elgasim, E. A., Elhag, G. A. and Elnawawi, F.A. (1987). Quality attributes of camel meat. Second Progress Report, the Scientific Council, King Faisal University, Alhasa, KSA.
3. Jauregui, C. A. and Regenstein, J. M. (1981). A simple centrifugal method for measuring expressible moisture, a waterbinding property of muscle foods. J. Food Sci., 46: 1217, 1273.
4. Knoess, K. H. (1977). The camel as a meat and milk animal. World Anim. Rev., 22: 3-8.
5. Smith, G. C., Culp, G. R. and Carpenter, Z. L. (1978). Postmortem aging of beef carcass. J. Food Sci., 43: 823-826.
6. Strange, E. D. and Benedict, R. C. (1977). Evaluation of rapid tests for monitoring alterations in meat quality during storage. J. Food Protect., 40: 843-847.
7. Yousif, O. K. And Babiker, S. A. (1989). The desert camel as a meat animal. Meat Sci., 26: 245-254.