Mohamed Farh

Protection of Camel Meat against Heat Stress by Vitamins C and E

Khadija Rachchad, Mohammed EL Khasmi & Mohamed Farh · Asian Journal of Food Research and Nutrition · 2025

Background: Heating or cooking of meat could alter its chemical composition and sensory profile. This work evaluated the oxidizing effect of heating on the camel meat and the protective effect of vitamins C (Vit C) and E (Vit E). Methods: Meat samples were pretreated by Vit C or...

Open access Research Article 10.9734/ajfrn/2025/v4i3299

Impact of the Duration of Stress Steps before Slaughter and at Slaughter on the Physicochemical and Biochemical Characteristics of Meat in Camels

Abderrahim Moussahil, Rabab Tabite, Abdelilah Lemrhamed, Mohamed Farh, Abdelghani Iddar & Mohammed EL Khasmi · Asian Journal of Research in Animal and Veterinary Sciences · 2022

Aim: Animals intended for slaughter are subject to a number of stress factors abattoirs (unloading, stabulation and slaughtering conditions of animals) which can have negative effects on their physiological functions and on the quality of their meat. In this work, an investigatio...

Open access Research Article 10.9734/ajravs/2022/v5i4215