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Impact of tenderization on safety and quality of buffalo's and camel's meat / Heba Hussein Saleh Abdelnaeem ; Supervised Fathi A. M. Elnawawi , Adel M. M. Ibrahim , Mohamed M. T. Emara

By: Contributor(s): Material type: TextTextLanguage: English Publication details: Cairo : Heba Hussein Saleh Abdelnaeem , 2013Description: 135 P. : facsimiles ; 25cmOther title:
  • تأثير التطريه على سلامة و جودة لحم الجاموس و الجمال [Added title page title]
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  • Issued also as CD
Dissertation note: Thesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiens and Control Summary: A three trials based experiment with three replicates each was used to determine effect (s) of aging, enzymatic treatment (Papain and ginger) and biomarinading on meat quality atributes especially tenderness of semitendinosus muscle of over 5 years old Egyptian water buffaloes "Bubalus bubalis" in comparison with control untreated one. Based on the resulty obtained for buffalo's meat tenderization, only higher doses of ginger (7%) papain (0.7%) and mixture of both (5% & 0.6%) were used for muscle of over 5 years old caml1s `Camelus dromedaries` meat
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Item type Current library Home library Call number Copy number Status Date due Barcode
Thesis Thesis قاعة الرسائل الجامعية - الدور الاول المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.10.06.Ph.D.2013.He.I (Browse shelf(Opens below)) Not for loan 01010110062947000
CD - Rom CD - Rom مخـــزن الرســائل الجـــامعية - البدروم المكتبة المركزبة الجديدة - جامعة القاهرة Cai01.10.06.Ph.D.2013.He.I (Browse shelf(Opens below)) 62947.CD Not for loan 01020110062947000

Thesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiens and Control

A three trials based experiment with three replicates each was used to determine effect (s) of aging, enzymatic treatment (Papain and ginger) and biomarinading on meat quality atributes especially tenderness of semitendinosus muscle of over 5 years old Egyptian water buffaloes "Bubalus bubalis" in comparison with control untreated one. Based on the resulty obtained for buffalo's meat tenderization, only higher doses of ginger (7%) papain (0.7%) and mixture of both (5% & 0.6%) were used for muscle of over 5 years old caml1s `Camelus dromedaries` meat

Issued also as CD

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