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377314

SENSORY AND ELECTRON MICROSCOPIC EVALUATION OF CAMELS MEAT COOKED IN CONVENTIONAL AND MICROWAVE OVENS

Article

Last updated: 03 Jan 2025

OverviewSimilar Items

Subjects

-

Tags

Food safety / meat quality

Abstract

Longismus dorsi muscle of five young male camels, less than 5 years old, were obtained immediately after slaughtering at main Cairo abattoir. Collected samples were examined after cooking by conventional and microwave ovens. The sensory variations were explained through, determining the topographical changes in both connective issues and myofibers by the use of Scanning Electron Microscope "SEM". The microwave Cooked samples have significant lower scores in Flavor , juiciness, overall acceptability. The SEM" Investigation explains the unacceptable toughness of the microwave-cooked camel's meat on the basis of partial fragmentation of myofibers and incomplete degradation of connective tissue  when Compared with conventionally cooked meat.

DOI

10.21608/vmjg.2024.377314

Authors

First Name

AMAL M.

Last Name

EL-SHERIF

MiddleName

-

Affiliation

Department of Food Hygiene and Control, Fac. Vet. Med., cairo Univ.

Email

-

City

-

Orcid

-

First Name

MOHAMED M.T.

Last Name

EMARA

MiddleName

-

Affiliation

Department of Food Hygiene and Control, Fac. Vet. Med., cairo Univ.

Email

-

City

-

Orcid

-

Volume

46

Article Issue

4

Related Issue

49902

Issue Date

1998-10-01

Receive Date

2024-08-30

Publish Date

2024-08-30

Page Start

369

Page End

374

Print ISSN

1110-1423

Online ISSN

2537-1045

Article File

VMJG_Volume 46_Issue 4_Pages 369-374.pdf

PDF . 1.8MB

Link

https://vmjg.journals.ekb.eg/article_377314.html

Detail API

https://vmjg.journals.ekb.eg/service?article_code=377314

Order

377,314

Publication Type

Journal

Publication Title

Veterinary Medical Journal (Giza)

Publication Link

https://vmjg.journals.ekb.eg/

MainTitle

SENSORY AND ELECTRON MICROSCOPIC EVALUATION OF CAMELS MEAT COOKED IN CONVENTIONAL AND MICROWAVE OVENS

Details

Type

Article

Created At

23 Dec 2024