Fig. 3From: A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle EastProtein degradation as analyzed by SDS-PAGE in camel meat as influenced by different packaging conditions. M, marker; F, fresh samples; V, vacuum-packed samples; Air, air-packed samples; W, wrapped samples; SDS-PAGE, sodium dodecyl sulfate-polyacrylamide gel electrophoresis (Source: Maqsood et al. [81] with reprinted permission from Elsevier)Back to article page