International Journal of Pharma and Bio Sciences RESEARCH ARTICLE BIOCHEMISTRY COLOR AND OXIDATION CHANGES IN CAMEL MEAT DURING STORAGE

The objective of this research was to study of color and oxidation changes in camel meat during storage. In this study longissiums muscles of camel meat were excised and stored at 4±1 oc. Lipid oxidation, TVN, Colour and sensory Characteristics were determined. For color, L * and b * increased during storage but a*and croma decreased with time. TVN increased over time during storage. Our study showed that even though oxidative rancidity (TBARS) increased with storage time in packed samples, it did not result the deterioration of sensory quality until day 14. This article can be downloaded from www.ijpbs.ne