Physical and sensory characteristics of Najdi-camel meat.

@article{Dawood1995PhysicalAS,
  title={Physical and sensory characteristics of Najdi-camel meat.},
  author={A. A. Dawood},
  journal={Meat science},
  year={1995},
  volume={39 1},
  pages={
          59-69
        }
}
Steaks were fabricated from three wholesale cuts: rib, chuck and leg of 18 Najdi male camels averaging eight, 16 and 26 months of age. The influence of age, type of cut, freezing and cooking method on the physical and palatability traits of meat has been investigated. The results indicated that age had a significant influence on cooking loss and shear value, but there was no significant effect on drip loss, expressible moisture and organoleptic properties (tenderness, juiciness and flavour… CONTINUE READING

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