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Articles by Dalia A.M. Abd Alla
Total Records ( 2 ) for Dalia A.M. Abd Alla
  Dalia A.M. Abd Alla
  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.
  Dalia A.M. Abd Alla
  The aim of this study was to examine the effects of days of preservation (day 1, 7, 14 and 21) on some selected chemical analysis of camels (Camelus dromedarius) and cattle (Bos indicus) and on Water Holding Capacity (WHC) and rancidity. Four kilograms were obtained from the local market, trimmed off fat and only 3 kg left for further processing. Statistical differences at p<0.05 were observed in moisture, fat % and ash between camel and beef. With highest figures obtained in camels in term of moisture and ash; protein showed insignificant difference. As for the WHC, significant variations in day one are evident, with camel showing the highest, almost about times that of cattle. Day one showed that camel has a WHC more than 2 times that of cattle, with the percentage reduced with the advancement of period of preservation. Clear increase in rancidity in both camel and cattle was observed in day 21 and the first three intervals showed little increase, with no species variations.
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