IMPACT OF NATURAL AND CHEMICAL AGENTS ON QUALITY AND BIOGENIC AMINE FORMATION OF CHILLED CAMEL MINCED MEAT

IMPACT OF NATURAL AND CHEMICAL AGENTS ON QUALITY AND BIOGENIC AMINE FORMATION OF CHILLED CAMEL MINCED MEAT

Camel minced meat is widely used in the world especially they were used to produce low-cost protein when compared with other animals. Therefore, the current study aimed to assess the effects of chitosan, rosemary essential oils, and sodium lactate on the organoleptic, chemical, and bacteriological...

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Bibliographic Details
Main Authors: Mohamed Hussein, Samar Mohamed, Abd El-Salam Hafez, Mohamed Elabassy, Khalid Almotair
Format: Article
Language:English
Published: University of Ljubljana Press (Založba Univerze v Ljubljani) 2021-12-01
Series:Slovenian Veterinary Research
Subjects:
camel minced meat
meat quality
bacterial count
biogenic amines
thiobarbituric acid
Online Access:https://www.slovetres.si/index.php/SVR/article/view/1428

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