Chemical quality, sensory attributes and ultrastructural changes of gamma-irradiated camel meat.

摘要

This study was set out to determine the chemical quality, sensory attributes and ultrastructural changes of irradiated camel meat. Aerobically-packaged fresh camel meat samples (Biceps femoris muscles) were subjected to gamma irradiation at doses of 0 (control), 1.5 and 3.0 kGy and stored at 4+or-1C for 15 days. Irradiation had no significant effects (P