- Article
Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics
- Hanane Smili,
- Samira Becila,
- Antonella della Malva,
- Ayad Redjeb,
- Marzia Albenzio,
- Agostino Sevi,
- Antonella Santillo,
- Baaissa Babelhadj,
- Abdelkader Adamou and
- Rosaria Marino
- + 1 author
The effects of slaughter age (2 vs. 9 years) and postmortem time (6, 8, 10, 12, 24, 48 and 72 h) on the meat quality and protein changes of the longissimus lumborum muscles of the Algerian Sahraoui dromedary were investigated. Muscles of young dromed...