Abstract:
The study was conducted to evaluate the chemical composition and cholesterol level of fresh camel, beef and goat meat. The results showed that chemical composition of camel, beef and goat meat were significantly different (P<0.05). Camel and goat meat had higher moisture content compared to beef as (77.92, 75.55 and 72.12%) respectively. Whereas beef had higher protein content as (21.07%) compared to camel and goat meat as (19.25 and 20.32%) respectively. Camel meat had the lowest fat content (1.17%) compared to beef and goat meat as (2.74 and 1.66%). However, camel meat had the highest ash content (0.78%) followed by beef (0.47%) and goat meat (0.43%). The present result showed that the camel meat had lowest cholesterol content (59.2 mg/100gm) compared to beef and goat meat as (73.6 and 71.2mg/100gm) respectively. The results also showed that myofibrillar proteins, sarcoplasmic proteins and non-protein-nitrogen were not significantly different (P> 0.05) among the three types of meat. The results showed that concentration of myofibrillar protein was similar in the camel, beef and goat meat as (11.24, 11.48 and 11.24%) respectively. The sarcoplasmic proteins values were (5.50, 5.35 and 5.40%) for camel, beef and goat meat respectively. The non-protein-nitrogen values were (1.35, 1.05 and 1.16%) in camel, beef and goat meat.
