ArticleAnimals : an open access journal from MDPI2023
A Comparative Study on Changes in Protein, Lipid and Meat-Quality Attributes of Camel Meat, Beef and Sheep Meat (Mutton) during Refrigerated Storage.
Article in Animals : an open access journal from MDPI, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
8 citing papers in PubMed.
- Effect of lairage time on stress in dromedary camels "Food science and technology international = Ciencia y tecnologia de los alimentos internacional · 2026Article
- The quality characteristics of air-dried cured meat (Grison) processed from cattle, buffalo, and camel: a comparative study.Scientific reports · 2026Article
- Preservation Strategies for Camel Meat: Quality Improvement and Shelf-Life Extension.Food science & nutrition · 2026Review
- Evolution of Physicochemical Properties and Volatile Organic Compound Profiles in Pre-Cooked Braised Chicken During Storage.Foods (Basel, Switzerland) · 2025Article
- UHPLC-MS/MS-Based Metabolomics Identifies Freshness Biomarkers and Temporal Spoilage Threshold in Refrigerated Goose Meat.Foods (Basel, Switzerland) · 2025Article
- Polycyclic aromatic hydrocarbon mitigation in beef and camel steaks using plant juice and waste marinades.NPJ science of food · 2025Article
- Protein oxidation and its effect on functional properties of livestock products during the processing and storage: A review.Food chemistry: X · 2025Review
- Enhancing Meat Emulsion Quality and Storage Stability During Refrigeration Using Thyme and Oregano Essential Oil Nanoparticles.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
An in-depth characterisation of protein and lipid fractions and changes in the physicochemical and meat-quality attributes of camel meat, beef and mutton over 9 days of refrigerated storage was investigated. The lipids of all the meat samples, especially those in camel meat, underwent significant oxidation in the first 3 days of storage. A decrease in pigment and redness (
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Registered trials
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