TY  - BOOK
AU  - Heba Hussein Saleh Abdelnaeem
AU  - Adel Mohamed Mohamed Ibrahim , 
AU  - Fathi Abdalrahman Mousa Elnawawi , 
AU  - Mohamed Mohamed Talaat Emara , 
TI  - Impact of tenderization on safety and quality of buffalo's and camel's meat / 
PY  - 2013///
CY  - Cairo : 
PB  - Heba Hussein Saleh Abdelnaeem , 
KW  - Buffalo's meat
KW  - Camel's meat
KW  - Semitendinosus
N1  - Thesis (Ph.D.) - Cairo University - Faculty of Veterinary Medicine - Department of Food Hygiens and Control; Issued also as CD
N2  - 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
ER  -