Fig. 6. Cytotoxicity activities of fermented camel and beef sausages during 21 d of storage by Caco-2 (A) and MCF-7 (B).

Values are mean±SD (n=9). ^* Means had a significant difference at p<0.05 compared with the control (TCC) at the same meat type and storage day. TCC, traditional commercial culture (control).