ACOMPARATIVE STUDY IN CHEMICAL COMPOSITION AND QUALITY ATTRIBUTE OF CAMEL MEAT AND BEEF

Abstract

The study is aimed to evaluate quality characteristics of 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. Higher lightness colour values were found in L.D of beef while least values were found in L.D of camel meat. Redness value was significantly (P< 0.01) higher in beef than that in camel muscle. Yellowness value was also significantly (P< 0.01) higher in beef muscle than in camel muscle. Water holding capacity (WHC) was not significantly (P> 0.05) different among the two muscles studied. Shear force, which measures muscle tenderness, was lower in beef 9 muscle than in camel muscle. Connective tissue strength had significantly (P< 0.001) higher in camel meat than that of beef. Camel meat resembled beef in taste, appearance and palatability. Sausages made from either beef or camel meats were acceptable to the panelists. Also sausages manufactured by the use of potato and bread were acceptable. Though beef sausages and camel meat sausages did not differ significantly (P> 0.05) in their cooking losses. The microbiological test of meat done to the fresh meat and after 7 days of refrigerator storage and after 10 days and after 15 day. There was a general increase in the bacterial number with increase of time of storage. Minerals concentration had significantly (P< 0.01) higher in camel meat than that of beef.