الفهرس Only 14 pages are availabe for public view
 |  | from | 153 |  |  |
| | | from | 153 | | |
Abstract
The present work was carried out to study the effect of the following treatments on the physical and chemical changes of camel meat :1- Aging by cold storage at 4c for 10 days.2- Freezing at 20c for 1,2 month. 3- Cold storage at 4c before freezing. 4- The use of plant and animal proteolytic enzymes, papain, and pancreatin, followed by 2 days of storage at 4c.5- The use of proteolytic enzymes in different ways, i.e in a single form, and in a group of two, followed by 2 days of storage at 4c. 6- Wrapping and unwrapping in polyethylene bags.7- The use of samples treated with proteolytic enzymes in meat canning processing.