Table 6. TVBN (mg/100 g) in camel meat stored at 8±1°C for twelve days

Day/treatment¹⁾	C	T0	T1
0	29.83±0.59^Da	23.62±0.38^Db	23.29±0.92^Db
3	25.47±2.60^Da	19.90±1.89^Db	20.08±1.03^Db
6	58.87±2.31^Ca	39.79±0.79^Cb	33.01±0.34^Cc
9	80.94±2.17^Ba	71.57±4.04^Bb	70.65±0.89^Bb
12	144.55±9.78^Aa	108.12±0.90^Ab	104.38±4.13^Ab

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.
TVBN, total volatile base nitrogen.