Table 7. Color space profile (CIE L*, CIE a* and CIE b*) of camel meat stored at 8±1°C for twelve days

Day/treatment1)	C	T0	T1
CIE L*
0	41.43±0.73ABc	47.85±0.47Bb	51.77±0.75Aa
3	40.89±0.66Bc	50.96±0.58Ab	52.61±0.59Aa
6	37.38±0.16Cc	49.30±0.49Aa	47.59±0.45Ba
9	38.21±0.11Cb	48.77±0.07Aa	48.86±0.17Ba
12	44.37±3.80Ab	46.67±0.21Ba	47.11±0.21Ba
CIE a*
0	15.53±0.87Ba	13.75±0.27Bb	11.93±0.20Cc
3	17.18±0.16Aa	15.27±0.16Ab	12.73±0.17Bc
6	14.94±0.43Ba	9.98±0.10Db	10.01±0.09Cb
9	15.12±0.10Ba	11.33±0.05Cb	14.22±0.08Aa
12	8.56±0.26Cb	9.69±0.12Db	12.28±0.04Ba
CIE b*
0	15.56±0.66Aa	15.03±0.23Bb	14.68±0.06Bb
3	15.89±0.28b	17.22±0.23Aa	16.02±0.02Ab
6	14.64±0.24Ba	12.27±0.22Dc	13.48±0.06Cb
9	14.12±0.16Bb	14.24±0.15Cb	16.75±0.12Aa
12	11.65±0.13Cc	12.90±0.14Db	13.94±0.08Ca

C, control; T0, 0.0625% acetic acid and 0.625% gum Arabic; T1, T0+900 ppm papaya peel extract.
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.