Comparative study on Chemical Composition and Keeping Quality of Camel Meat and Beef sold in Khartoum State, Sudan

Abstract

This study was aimed to evaluate the quality, characteristics and the average bacterial load of fresh and refrigerated 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. The bacteriological test of meat was done on the fresh meat and after 7, 10 and 15 days of refrigeration storage (at 4?C). The average bacterial load of the fresh and refrigerated samples of camel meat was (3.5 x 106 and 5 x106) respectively. Also the average bacterial load of the fresh and refrigerated samples of beef was (3 x 106 and 5.5 x 106) respectively. In general there was increase in the bacterial number with increase of time of refrigerator storage. Results of organoleptic tests showed that all refrigerated samples were qualified as good