Abstract:
The study is aimed to evaluate quality characteristics of
camel meat and beef.
Chemically camel Longissmus dorsi (L.D) muscle had
significantly (P< 0.05) higher moisture content than L.D of
beef. On the other hand camel L.D muscle had lower fat
content than that in beef muscle. The protein and ash content
were not significantly (P> 0.05) different among the two
muscles.
Non-protein-nitrogen were not significantly (P> 0.05)
different among the two muscles studied. Sarcoplasmic
protein and myofibrillar protein were significantly (P< 0.01)
lower in camel meat than that of beef.
Higher lightness colour values were found in L.D of
beef while least values were found in L.D of camel meat.
Redness value was significantly (P< 0.01) higher in beef than
that in camel muscle. Yellowness value was also
significantly (P< 0.01) higher in beef muscle than in camel
muscle.
Water holding capacity (WHC) was not significantly
(P> 0.05) different among the two muscles studied. Shear
force, which measures muscle tenderness, was lower in beef
9
muscle than in camel muscle. Connective tissue strength had
significantly (P< 0.001) higher in camel meat than that of
beef.
Camel meat resembled beef in taste, appearance and
palatability. Sausages made from either beef or camel
meats were acceptable to the panelists. Also sausages
manufactured by the use of potato and bread were
acceptable. Though beef sausages and camel meat sausages
did not differ significantly (P> 0.05) in their cooking losses.
The microbiological test of meat done to the fresh meat and
after 7 days of refrigerator storage and after 10 days and after
15 day. There was a general increase in the bacterial number
with increase of time of storage. Minerals concentration had
significantly (P< 0.01) higher in camel meat than that of
beef.
