TY  - JOUR
T1  - The Effects of Cooking Methods on Cooking Loss and Sensory Evaluation in Camels (<I>Camelus dromaderius</I>) and Cattle Meat
AU - , Dalia A.M. Abd Alla 
JO  - Research Journal of Biological Sciences
VL  - 3
IS  - 6
SP  - 612
EP  - 615
PY  - 2008
DA  - 2001/08/19
SN  - 1815-8846
DO  - rjbsci.2008.612.615
UR  - https://makhillpublications.co/view-article.php?doi=rjbsci.2008.612.615
KW  - Camel
KW  -cattle
KW  -meat
KW  -cooking
KW  -sensory evaluation
KW  -Camelus dromaderius
AB  - The main objective of this study, was to determine the effect of cooking method (s) on cooking loss and sensory evaluation in topside muscle from Camel and cattle. The cooking methods used include braising, frying, broiling and roasting. The loss due to different cooking methods is clear, with slight species variations between camel and cattle. From using braising, frying, broiling and roasting, there was an increase in cooking loss, in both camel and cattle, roasting scoring highest lost (58.85 vs. 52.45% for camel and cattle, respectively). As for the sensory evaluation scores, color, flavour, tenderness, juiciness and acceptability camel scored higher figures than the corresponding data for cattle. The lack of training among panelist may account for these variations.
ER  -