Table 8. Total color difference (ΔE*) of camel meat stored at 8±1°C for twelve days

Days	C¹⁾	T0	T1
3	1.78^Db	4.10^Ba	1.77^Cb
6	4.19^Bb	4.89^Aa	4.75^Aa
9	3.55^Cb	2.71^Ac	4.24^Ba
12	8.52^Aa	4.73^Ab	4.73^Ab

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.