Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Histological evaluation of fresh, boiled and dried beef and camel meat
The Semimembranosus muscle used for the study was excited from the wholesale beef and camel meat of 2-3 years old male animals. The meat were trimmed of all surface fat, bone and connective tissue and chilled for 24 hours. Sizeable pieces of 7- 9 cm within a weight range of 60-80 gram were cut. Two...
Saved in:
| Format: | Article |
|---|---|
| Published: |
2007-12
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
Be the first to leave a comment!