Influence of Season and Storage Period of Camel Meat on the Quality Characteristics of Burger

Influence of Season and Storage Period of Camel Meat on the Quality Characteristics of Burger

The present study was conducted to investigate the influence of season and storage period on camel meat product burger. Fresh camel meat samples were obtained from slaughter house and stored at -18°C for 3, 6 and 9 months (summer, winter and autumn seasons). Burger samples were prepared at the end of each storage period. Manufactured Burgers were subjected to physicochemical, microbiological and sensorial analyses. The results revealed significant interaction between the season and storage time. Oxidative rancidity of burger were significantly (P<0.05) affected by the storage time. Burger lightness (L), redness (a) and yellowness (b) were affected significantly with increasing storage time.