Abstract:
This study aimed to evaluate the quality attributes and cooking
losses of fresh camel, beef and goat meat. The result showed
that hunter lightness (L) values were highly significant (P<
0.001) between the three types of meat. Beef and goat meat
recorded higher values of lightness compared to camel meat as
(34.27, 33.44 and 30.76) respectively. Redness (a) values were
not significantly (P>0.05) different between the three types of
meat studied, hence goat meat recorded the highest values
followed by beef and camel meat as (17.53, 16.69 and 16.04)
respectively. The yellowness (b) values were significantly (P<
0.001) different between treatments, However, beef recorded
the highest followed by camel and goat meat as (9.82, 8.48 and
6.82) respectively. In general, camel meat appeared brighter
red than beef and goat meat. Water holding capacity (WHC)
was highly significant (P< 0.01) among the three types of meat.
The WHC values were (1.37, 2.44 and 2.19) for camel, beef
and goat meat respectively. Camel meat recorded the lowest
values compared to beef and goat meat (camel meat had
superior WHC compared to beef and goat meat). The results of
cooking loss were highly significant (P< 0.01) among the three
types of meat. Cooking loss percent of camel meat was the
highest values followed by goat meat and beef as (36.3, 34.15
and 31.75%) respectively. The pH values in this study showed
no significant (P> 0.05) different between the three types of
meat. However the pH values were (5.88, 5.77 and 5.68) in
camel, beef and goat meat respectively.
