Protection of Camel Meat against Heat Stress by Vitamins C and E
Khadija Rachchad, Mohammed EL Khasmi & Mohamed Farh · Asian Journal of Food Research and Nutrition · 2025
Background: Heating or cooking of meat could alter its chemical composition and sensory profile. This work evaluated the oxidizing effect of heating on the camel meat and the protective effect of vitamins C (Vit C) and E (Vit E). Methods: Meat samples were pretreated by Vit C or...
Open access
Research Article
10.9734/ajfrn/2025/v4i3299