Abstract
A total of seven she-camels (3-4 years old) were slaughtered following the normal abattoir procedures in Khartoum state, Sudan. Longissimus thoracis (LT) muscle samples were aged for 1, 3, 5, and 7 days at 1-3° C. Chemical composition, muscle pH, drip loss (DL), water holding capacity (WHC), color, myosin heavy chain isoforms (MyHC) as well as lipid peroxidation (MDA) and vitamin E content were determined at the indicated times during ageing. Ageing time of LT muscle influenced significantly (P<0.001) chemical composition except ash. Dry matter and drip losses significantly increased while moisture and protein contents decreased during ageing, however, no differences were found in muscle pH, color, fat peroxidation and WHC although fat peroxidation tended to increase from 5 days of ageing onwards. Electrophoresis of MyHC isoforms indicated the presence of two muscle fiber types only: type I (64.1%) and type IIa (35.9 %), respectively. In conclusion, shelf life of camel meat could be extended in the presence of high levels of vitamin E which helps to maintain lipid stability.
Highlights
Camel meat is the least studied type of meat phenomenon which depends on physicochemical and is wrongly believed to be of lower nutritive parameters, extent and rate of acidification, changes value and quality than other types of red meat, in osmotic pressure, glycolytic and proteolytic inspite of their ability to produce good quality meat enzymes (Ouali, 1991)
The main objective of the present study is to investigate the effect of post-mortem ageing on chemical composition and quality characteristics of longissimus thoracis (LT) muscle of one humped camels (Camelus dromedarius)
Significant differences were observed in chemical composition during ageing time in moisture, dry matter, crude protein and intramuscular fat, no differences were found in ash content
Summary
Camel meat is the least studied type of meat phenomenon which depends on physicochemical and is wrongly believed to be of lower nutritive parameters, extent and rate of acidification, changes value and quality than other types of red meat, in osmotic pressure, glycolytic and proteolytic inspite of their ability to produce good quality meat enzymes (Ouali, 1991). 1988) and an increase in osmotic pressure (Bonnet in the improvement of camel meat characteristics et al, 1992) and expressible juiciness (Offer and (Skidmore, 2005). There is a weakening characteristics is of practical importance to meat of the myofibrillar structure and an improvement in scientists, breeders, and the meat industry to tenderness of the cooked beef Several studies showed that of muscle fibers with regard to the determination of ageing improves the tenderness of most muscles muscle growth and final meat quality traits (Wegner (Campo et al, 2000). Lipid peroxidation is one of the major meat is a very important period having a significant causes of quality deterioration in raw and cooked effect on its microstructure and quality traits, meat products during refrigerated or frozen storage. Lipid peroxidation in Resources & Environmental Studies, University of Kordofan, Sudan meat, with production of malondialdehyde (MDA) and other oxidized products are toxic for consumers
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