BIOTECHNOLOGICAL METHODS OF PROCESSING OF MEAT OF A CAMEL
Journal Title: Science Review - Year 2018, Vol 2, Issue 1
Abstract
The article contains information on biotechnological methods for processing camel meat. The expediency of the use of enzyme preparations is shown to shorten the maturation of meat to reduce stiffness. Biological methods for treating camel meat with proteolytic enzymes are described. The caloric content of the camel is 160.2 kcal. At the same time, cooked meat contains 230 kcal per 100 grams.
Authors and Affiliations
P. R. Eszhanova, K. A. Myrzabek, Zh. T. Akhmet
Keywords
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