A Comparative Study on Changes in Protein, Lipid and Meat-Quality Attributes of Camel Meat, Beef and Sheep Meat (Mutton) during Refrigerated Storage

SIMPLE SUMMARY: This study investigated a comparative analysis on changes in protein and lipid fractions and quality attributes of camel meat, cattle meat (beef) and sheep meat (mutton). The samples were studied over 9 days of refrigerated storage. Camel meat underwent higher lipid oxidation compare...

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Detalles Bibliográficos
Autores principales: Manheem, Kusaimah, Adiamo, Oladipupo, Roobab, Ume, Mohteshamuddin, Khaja, Hassan, Hassan. M., Nirmal, Nilesh. P., Maqsood, Sajid
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000245/
https://www.ncbi.nlm.nih.gov/pubmed/36899761
http://dx.doi.org/10.3390/ani13050904

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10000245/
https://www.ncbi.nlm.nih.gov/pubmed/36899761
http://dx.doi.org/10.3390/ani13050904

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