Proximate, amino acid, fatty acid and mineral composition of raw and cooked camel (Camelus dromedarius) meat

Purpose - The purpose of the paper is to study the effects of cooking on proximate composition, amino acids, fatty acids, minerals and total, heme and non-heme iron content of camel meat.Design methodology approach - A total of ten longissimus thoracis muscles (500 grams) were collected between the...

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Veröffentlicht in:	British food journal (1966) 2011-01, Vol.113 (4), p.482-493
Hauptverfasser:	Kadim, I.T, Al-Ani, M.R, Al-Maqbaly, R.S, Mansour, M.H, Mahgoub, O, Johnson, E.H
Format:	Artikel
Sprache:	eng
Schlagworte:	Amino acids Animals ash content camel meat Camelids Camels chemical analysis Cooking Developing countries Dietary minerals dromedaries Dry matter fatty acid composition Fatty acids freeze drying heat Heating heme heme iron Iron LDCs longissimus muscle Mammals Meat meat carcasses meat composition Microwaves Mineral composition mineral content Minerals Muscles Nutrition oxidation plastic bags Plastics Proteins proximate composition Reagents ribs Statistical analysis Temperature
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