Effects of gamma irradiation on lipid oxidation of camel meat were
compared(Table 3). Immediately after treatment, lipid oxidation
values, in terms of g iodine 100 g1 fat, for irradiated camel meat were significantly (p < 0.05) lower than those of non-irradiated
controls. During storage, lipid oxidation values of irradiated and
non-irradiated samples tended to decrease. After 2 weeks of storage, lipid oxidation values for irradiated camel meat