Quality of young one- humped Egyptian camel meat obtained from different anatomical locations

Document Type : Original Article

Authors

1 Department of Food Hygiene and Control Faculty of Vet. Medicine, Cairo University, Giza, Egypt

2 Department of Food Hygiene and Control Faculty of Vet. Medicine, Cairo University, Giza, Egyp

Abstract

This study characterized the chemical composition and quality of Triceps brachii (from forequarter and Semitendinosus muscles from hindquarter of fifteen one humped camel carcasses obtained from animals slaughtered at about 5 years old. There were non-significant (p<0.05) differences in moisture, protein and ash contents between the two investigated muscle samples. The Triceps brachii muscle had significantly (p<0.05) higher fat content than that of the Semitendinosus muscle. Moreover, there were non-significant (p<0.05) differences in pH and TBARS values among investigated muscle samples. Furthermore, there were non-significant (p<0.05) differences in total soluble, sarcoplasmic and myofibrillar proteins between two muscles. On the other hand, the myoglobin content of Semitendinosus muscle were significantly (P<0.05) higher than that of Triceps brachii muscle. The Triceps brachii muscle had higher collagen content (0.9%) and shear force (10 kg/f) value than those of Semitendinosus muscle. The higher L* value was noted in Semitendinosus muscle than Triceps brachii. However, a* and b* values were not significant (p<0.05) differ among the two muscles. This study indicated that composition and quality parameters were varied among camel muscles of fore and hindquarter and the knowledge of this variation allows for better marketing and processing of camel meat.

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