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Fig. 4 | Journal of Ethnic Foods

Fig. 4

From: A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle East

Fig. 4

Effect of different phenolic compounds on (a) mesophilic bacterial count (MBC) and (b) psychrophilic bacterial count (PBC) in camel meat during 9 days of refrigerated storage. Bars represent the standard deviation (n = 9). Different letters on the bar within the same storage time denote the significant differences (P < 0.05). Key: CON: samples without any treatment; TA: tannic acid-treated samples; CT: catechin-treated samples; CA: caffeic acid-treated samples; GA: gallic acid-treated samples (Source: Maqsood et al. [84] with Reprinted permission from Elsevier)

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Journal of Ethnic Foods

ISSN: 2352-619X

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