Table 5. TBARS (mg MDA equivalent/kg) in camel meat stored at 8±1°C for twelve days

Day/treatment1)	C	T0	T1
0	0.90Ba±0.019	0.70Ab±0.180	0.18Bc±0.053
3	0.86Ba±0.195	0.94Ca±0.019	0.07Cb±0.008
6	3.58Aa±0.090	1.43Bb±0.098	0.07Cc±0.009
9	0.23Ca±0.203	0.08Db±0.009	0.09Cb±0.010
12	0.15Cc±0.135	0.26Db±0.098	1.73Aa±0.150

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 (p<0.05) different.
Means within a row without common superscripts are significantly (p<0.05) different.
TBARS, thiobarbituric acid reactive substances; MDA, malondialdehyde.