Study on Some Meat Charactristics and Nutritive Value of Fresh, Chilled and Frozen Camel Meat

Abstract

Camel is a good source of meat in areas where climate adversely affects the production efficiency of other animals. This study aimed to evaluate camel meat quality characteristics in order to determine the nutritive value of camel meat at different storage states (fresh, chilled and frozen) and to study effect of the storage state on the quality characteristics. 27 samples of camel meat were taken from Souq Libya at Omdurman in Sudan. The sample divided in to three group (A, B, C) each group consist 9 sample. The results revealed high significant difference at (p < 0.05) in concentration of moisture, ash, pH and WHC in meat samples tested, whereas there was no significant difference in the fat content of different meat, while the difference in crude protein was slightly significant at roughly 0.05. From the results, moisture content in the meat on the storage state ranged between (74.99% to 76.98%) and crude protein varied from (18.52 -19.29%). It was also observed that fat content of different storage states ranged from (1.20 to 1.33%). Ash content of the different samples ranged from 1.19 to 1.28%. The pH levels of the different meat samples ranged between (5.6 -5.8) and WHC from (1.91 – 2.26). The study concluded that the chilled meat was best in the nutritive value.