Study on Some Quality Attributes and Cooking Loss of Red Meat in Khartoum State, Sudan

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.