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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| Format: | Article |
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2023
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| Online Access: | https://repository.li.mahidol.ac.th/handle/123456789/81451 |
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| Institution: | Mahidol University |