Quality evaluation of fresh camel meat dipped in edible citric acid
This study investigates the impact of dipping in food-grade citric acid on the shelf-life extension of fresh camel meat stored at refrigeration temperature. Fresh camel meat slices were treated with citric acid at concentrations of 0.5%, 1.0%, and 1.5%. The samples were then drip-dried packed into t...
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| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2025-04-01
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| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/436 |
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