TY  - JOUR
T1  - The Effects of Preservation Periods on Meat Characteristics of Camel and Cattle
AU - , Dalia A.M. Abd Alla 
JO  - Research Journal of Biological Sciences
VL  - 3
IS  - 6
SP  - 616
EP  - 619
PY  - 2008
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2008.616.619
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2008.616.619
KW  - Camel
KW  -cattle
KW  -meat preservation
KW  -WHC
KW  -rancidity
AB  - The aim of this study was to examine the effects of days of preservation (day 1, 7, 14 and 21) on some selected chemical analysis of camels (<I>Camelus dromedarius</I>) and cattle (<I>Bos indicus</I>) and on Water Holding Capacity  (WHC) and rancidity. Four kilograms were obtained from the local market, trimmed off fat and only 3 kg left for further processing. Statistical differences at p&lt;0.05 were observed in moisture, fat % and ash between camel and beef. With highest figures obtained in camels in term of moisture and ash; protein showed insignificant difference. As for the WHC, significant variations in day one are evident, with camel showing the highest, almost about times that of cattle. Day one showed that camel has a WHC more than 2 times that of cattle, with the percentage reduced with the advancement of period of preservation. Clear increase in rancidity in both camel and cattle was observed in day 21 and the first three intervals showed little increase, with no species variations.
ER  -