Shelf Life Improvement of Camel Meat Treated With Potassium Sorbate 0.3%

Faculty Veterinary Medicine Year: 2012
Type of Publication: ZU Hosted Pages:
Authors:
Walid Rezk Alghareeb Elsaied
Journal: Journal of American Science, Journal of American Science, Volume:
Keywords : Shelf Life Improvement , Camel Meat Treated    
Abstract:
This study was performed to evaluate the use of potassium sorbate 0.3% as a preservative for minced camel meat. Fresh camel meat (thigh muscle) (n=80) samples were collected from different butcher shops in Zagazig city, Egypt and examined m
    
     
 
       

Author Related Publications

  • Walid Rezk Alghareeb Elsaied, "METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS (MRSA) IN CAMEL MEAT: PREVALENCE AND ANTIBIOTIC SUSCEPTIBILITY", Slovenian Vet Med College, 2019 More
  • Walid Rezk Alghareeb Elsaied, "METHICILLIN RESISTANT STAPHYLOCOCCUS AUREUS (MRSA) IN CAMEL MEAT: PREVALENCE AND ANTIBIOTIC SUSCEPTIBILITY", Slovenian Vet Med College, 2019 More
  • Walid Rezk Alghareeb Elsaied, "PREVALENCE AND ANTIBIOTIC RESISTANCE PATTERN OF E. COLI AND SALMONELLA ISOLATES FROM ZAGAZIG ABATTOIR", Damanhur University, 2018 More
  • Walid Rezk Alghareeb Elsaied, "تقييم التجهيز الصحى لذبائح بدارى التسمين وتأثيره على فترة حفظها مبردة", لايوجد, 1900 More
  • Walid Rezk Alghareeb Elsaied, "محاولات لتحسين جودة اللحوم لطائر التدرج", لايوجد, 1900 More

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