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

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

An in-depth characterisation of protein and lipid fractions and changes in the physicochemical and meat-quality attributes of camel meat, beef and mutton over 9 days of refrigerated storage was investigated. The lipids of all the meat samples, especially those in camel meat, underwent significant ox...

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Bibliographic Details
Main Authors: Kusaimah Manheem, Oladipupo Adiamo, Ume Roobab, Khaja Mohteshamuddin, Hassan. M. Hassan, Nilesh. P. Nirmal, Sajid Maqsood
Format: Article
Language:English
Published: MDPI AG 2023-03-01
Series:Animals
Subjects:
camel meat
beef
mutton
refrigerated storage
protein characterisation
lipid oxidation
Online Access:https://www.mdpi.com/2076-2615/13/5/904

Internet

https://www.mdpi.com/2076-2615/13/5/904

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