Table 4. Effects of treatments on pH of camel meat stored at 8±1°C for twelve days

Day/treatment1)	C	T0	T1
0	6.07±0.06Ca	5.83±0.06Cb	5.73±0.06Bc
3	5.60±0.10Db	5.70±0.00Dab	5.77±0.06Ba
6	6.20±0.10Cb	6.33±0.06Bab	6.47±0.06Aa
9	6.53±0.06Aa	6.43±0.06Ab	6.40±0.00Ab
12	6.37±0.06Ba	6.43±0.06Aa	6.40±0.10Aa

Values are presented as mean±SD.
C, control; T0, 0.0625% acetic acid and 0.625% gum Arabic; T1, T0+900 ppm papaya peel extract (PE).
Means within a column without common superscripts are significantly different (p<0.05).
Means within a row without common superscripts are significantly different (p<0.05).