Z. Ebadi

[ 1 ] - Evaluation of Functional Properties and Fatty Acid Profiles of One-Hump and Crossbred (Dromedarius and Bactrianus) Camel Meat

In this study twenty-four male and female one-humped and crossbred (Camelus dromedarius and Camelus bactrianus) camel meat were evaluated during two fattening periods (6 and 9 months). The characteristics of camel meat and fatty acid profile in different parts of body (leg, shoulder, loin and neck) were measured. The results indicated that the pH ultimate of crossbred...