Interventions to improve the tenderness of fresh meat: a future prospect for camel meat research.

Abstract

This book chapter discusses the chemical interventions used to address meat toughness and improve the tenderness of camel meat. The effect of infusion/injection of meat with ionic compounds in solution, such as calcium salts, sodium chloride and phosphates, sodium and potassium lactate, sodium carbonate, and acids, as well as their mechanisms of action, are reviewed.