Chemical Composition and Quality Characteristics of Meat in Three One-Humped Camel (Camelus dromedarius) Breeds as Affected by Muscle Type and Post-Mortem Storage Period - Suliman, Gamaleldin M.; Alowaimer, Abdullah N.; Hussein, Elsayed O.S.; Ali, Hatem S.; Abdelnour, Sameh A.; El-Hack, Mohamed E. Abd; Swelum, Ayman A. (Animals (Basel), 2019)
Keywords: Age; aging; Animals; ash content; breeds; camels; Camelus dromedarius; chemical composition; color; Cooking; cooking quality; crude fat; crude protein; Dromedary; Fatty acids; Food; Food quality; Islamic dietary laws; livestock and meat industry; longissimus muscle; Meat; Meat industry; Meat quality; meat quality and sensory properties; Milk; muscles; nutritive value; Oils & fats; one-humped camel; Physiological aspects; Proteins; Quality management; sensory properties; storage time; water content; water holding capacity; Saudi Arabia; Middle East; Asia; meat quality and sensory properties; muscles; aging; one-humped camel; chemical composition