Abstract:
This study was conducted to evaluate the chemical composition andcholesterol level of fresh cameland goat meat. The results showed that chemical composition of camel and goat meatwere significantly different (P<0.05). Camel meat hadhigher moisture content compared to goat meat (78.72 and 74.85% respectively). Whereas goat meat had higher protein content compared to camel meat (21.54 and 18.96% respectively). Camel meat had the lower fat content (1.04%) compared to goat meat (2.06%). However, camel meat had the higher ash content (0.88%) compared to goat meat (0.53%). The present result showed that thecamel meat had lower cholesterol content (58.74 mg/100gm) compared to goat meat (72.42mg/100gm). The results also showed that myofibrillar proteins, sarcoplasmic proteins and non-protein-nitrogen were notsignificantly different (P> 0.05) among the two types of meat.The results showed that concentration of myofibrillar protein wassimilar in the camel and goat meat (11.02 and11.2% respectively). The sarcoplasmic proteins values were 5.49and 5.36% for camel and goat meat respectively.The non-protein-nitrogen values were 1.55and 1.35% for camel and goat meat respectively.
