Identification of camel species in food products by a polymerase chain reaction-lateral flow immunoassay.
Sign Up to like & getrecommendations! Published in 2020 at "Food chemistry"
DOI: 10.1016/j.foodchem.2020.126538
Abstract: With an increased demand for camel meat, camel meat-related food products are susceptible to food fraud. To effectively authenticate camel-containing foods, a novel analytical technique based on polymerase chain reaction (PCR)-lateral flow immunoassay (LFI) was… read more here.
Keywords: camel; camel meat; food products; meat ... See more keywords
Effect of Natural Food Condiments on Carcinogenic/Mutagenic Heterocyclic Amines Formation in Thermally Processed Camel Meat
Sign Up to like & getrecommendations! Published in 2017 at "Journal of Food Processing and Preservation"
DOI: 10.1111/jfpp.12819
Abstract: In the present study, the effect of various natural food condiments (garlic, ginger, pepper, tomato and onion) on the formation of heterocyclic amines (HAs) in cooked camel meat was studied. In control sample, the amount… read more here.
Keywords: natural food; camel meat; formation; food ... See more keywords
Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp
Sign Up to like & getrecommendations! Published in 2022 at "International Journal of Food Science"
DOI: 10.1155/2022/4581821
Abstract: The chemical composition of unpollinated Barhi date fruit (UBDF) (at khalal maturity stage) pulp and its effect as fiber source or fat replacer on the quality characteristics of camel meat burgers were investigated. The UBDF… read more here.
Keywords: camel meat; meat; fat replacer; fiber source ... See more keywords
Vancomycin-resistant Staphylococcus aureus isolated from camel meat and slaughterhouse workers in Egypt
Sign Up to like & getrecommendations! Published in 2019 at "Antimicrobial Resistance and Infection Control"
DOI: 10.1186/s13756-019-0585-4
Abstract: BackgroundThe emergence of vancomycin-resistant Staphylococcus aureus (VRSA) represents a challenge for the treatment of staphylococcal infections in both human and animals worldwide. Although VRSA has been detected in several animal species worldwide, data on the… read more here.
Keywords: staphylococcus aureus; camel meat; resistant staphylococcus; meat ... See more keywords
Lipid analysis of meat from Bactrian camel (Camelus bacterianus), beef, and tails of fat-tailed sheep using UPLC-Q-TOF/MS based lipidomics
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2023.1053116
Abstract: Introduction As a source of low-cost and high-quality meat for human beings, the consumption of camel meat was increasing, and beef has similar texture and nutritional characteristics with camel meat. Camel hump and fatty-tails are… read more here.
Keywords: uplc tof; camel meat; bactrian camel; meat ... See more keywords
Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10122980
Abstract: The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously.… read more here.
Keywords: vacuum packaging; meat; spoilage causing; essential oils ... See more keywords
Cefotaxime-, Ciprofloxacin-, and Extensively Drug-Resistant Escherichia coli O157:H7 and O55:H7 in Camel Meat
Sign Up to like & getrecommendations! Published in 2023 at "Foods"
DOI: 10.3390/foods12071443
Abstract: The present study aimed to explore for the first time the occurrence and the antimicrobial resistance profiles of E. coli O157:H7 and O55:H7 isolates in camel meat in Egypt. Among the 110 camel meat samples… read more here.
Keywords: o157 o55; coli o157; camel meat; drug resistant ... See more keywords
Microbiological safety and hygienic quality of camel meat at abattoir and retail houses in Jigjiga city, Ethiopia.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of infection in developing countries"
DOI: 10.3855/jidc.9686
Abstract: INTRODUCTION Camel meat is a relatively new, emerging meat type that may serve as sources of foodborne pathogens to the consumer. METHODOLOGY A cross-sectional study was conducted to determine the microbiological safety and quality of… read more here.
Keywords: meat; quality camel; retail houses; abattoir retail ... See more keywords