Exploring the effects of cooking technique and meat cut on the physical and thermal characteristics of camel (Camelus dromedarius) meat.

This study focused on developing an innovative cooking technique for camel meat by integrating ohmic heating with sous vide (SV) cooking. The newly developed ohmic-sous vide (OSV) system, featuring automated temperature control and SV pouches, was evaluated against the conventional SV method. Performance was assessed based on energy parameters and thermophysical characteristics at various cooking temperatures (70°C, 80°C, and 90°C) and durations (30, 60, 90, and 120 min). The results demonstrated that the OSV system required significantly less energy and preheating time compared to the traditional SV method, achieving superior energy efficiency. While final meat yields were comparable between the two methods, energy efficiency for OSV cooking reached 80.3% at 70°C after 30 min, compared to 58.36% for the SV method. At 80°C, the energy efficiencies were 75.77% for OSV cooking compared to 51.19% for SV, and at 90°C, they were 70.97% versus 44.30%, respectively. Additionally, thermophysical properties of camel meat, including thermal conductivity, thermal diffusivity, specific heat, density, and cooking yield, showed significant decreases as cooking temperature and time increased for both cooking methods. Notably, camel meat prepared using OSV exhibited lower thermal conductivity and density than that cooked with SV, reflecting structural changes that may enhance tenderness and juiciness. These findings suggest that the integrated OSV technique offers promising energy efficiency benefits in the culinary meat industry, highlighting the need for further research into its broader applications and advantages.

This study aimed to evaluate the effect of the sous vide and electric oven cooking methods on the physical and sensory characteristics of camel meat. A combination of 4 cooking temperatures (70, 80, 90, and 100 °C) and 6 cooking times (30, 60, 90, 120, 150, and 180 min) was applied. Both methods significantly affected the meat’s physical properties (pH, cooking loss, density, lightness, redness, and yellowness color components), except for water activity. Furthermore, the cooking temperature and time significantly affected all the sensory properties (tenderness, flavor, juiciness, and general acceptance). The cooking loss was the only parameter affected significantly by the interaction of the cooking method, cooking temperature, and cooking time. It is concluded that the sous vide method is the more suitable method for cooking camel meat compared to the electric oven method considering the cooking temperature and time. Further studies are recommended to estimate energy consumption for both cooking methods evaluated in this study aiming at reducing the overall power expenditure.

Camel meat, a vital source of protein in arid regions, such as Saudi Arabia, is gaining recognition in other parts of the world. Its nutritional and culinary value has led to interest in understanding its cooking properties. This study examines the effects of cooking temperature (70°C–100°C) and time (30–180 min) on camel meat's thermal properties and physical attributes, using sous‐vide and electric oven methods. The sous‐vide method reduced the thermal conductivity by 11% with temperature and 24% with cooking time, while the specific heat decreased by 9.7% and 12.7%, respectively. Strong correlations were observed, particularly for time (−81% for conductivity and −72% for specific heat). The electric oven method showed similar trends, with the conductivity decreasing by 11% as the temperature increased and by 8% over time, while the specific heat decreased by 10% and 18%, respectively. The cooking yield declined in both methods, although the oven method retained more moisture. At 70°C, the sous‐vide yield was 62.2%, dropping to 53.0% at 100°C, whereas the electric oven retained 83.6% at 70°C and 54.5% at 100°C. Two‐way ANOVA revealed no significant interaction between temperature and time for thermal conductivity and diffusivity in either method; however, the specific heat was significantly affected in both methods. A notable interaction (32% effect size) between temperature and time was observed for meat density in the sous‐vide method, but not in the electric oven. Conversely, a strong interaction (69% effect size) was found for cooking yield in the electric oven but not in sous‐vide. These results underscore the critical importance of precisely controlling the cooking temperature and time to optimize moisture retention and quality of camel meat, highlighting the potential of tailored cooking methods to enhance its culinary value.

This study was conducted to compare the quality characteristics of White Kołuda goose breast muscle products, heated using the sous vide (SV) and the convection–steam oven (OV) methods. The qualitative analysis included instrumental evaluation of texture and colour parameters and the content of histidine dipeptide anserine. The research material consisted of breast muscles without skin, heated using the sous vide (SV) method at 65 °C for 4 h and 10 h and in a convection–steam oven (OV) in a steam environment at 80 °C and 90 °C (to obtain the final temperature of 65 °C in the geometric centre of meat pieces). Extending the heating time using the SV method and increasing the temperature in OV resulted in increased hardness, cohesiveness and chewiness. The use of heat treatment resulted in a significant reduction in the initial anserine content. A greater anserine reduction was found in SV samples compared to OV. The SV processing time did not significantly differentiate the dipeptide content, nor did the temperature used in OV processing. Pectoral muscles heated using the sous vide method were characterised by higher values of the parameters L* and b* and the hue angle (h) compared to OV processing, in which the value of the a* parameter was higher. The low-temperature processing methods (SV 65 °C/4 h and OV 80 °C) of goose breast meat allowed for obtaining products with similar textural characteristics: hardness, adhesiveness, elasticity and chewiness.

The present study aimed to compare the changes in the bioactive compounds, color parameters and to determine consumer opinions through sensory analysis of the pumpkin using different cooking methods (boiling, steaming, microwaving and sous vide). The cooking methods reduced the ascorbic acid content (49.73-50.42%) and polyphenols (49.68-64.94%). Microwaving increased the carotenoid content by 24.58%. The brightness (L*), red color (a*) and yellow color (b*) were reduced and there was also the loss of vivid color (chroma). The color of samples was affected after cooking process. All cooking methods were well accepted by the tasters, representing different market niches and many consumers expressed the intention of purchasing these products. The main component analysis also indicated the acceptance of different treatments for three distinct groups of assessors, one formed by boiling and steam treatments and two others formed by sous vide and microwave alone. Pumpkins contain high levels of functional components, and microwaving is the preferred cooking method to promote their retention, which can be performed with enough guarantees that the product will always be purchased by consumers.

The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.

The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.

Approximately 250, 000 thousand camels are slaughtered annually in different countries. About 50% of the camels slaughtered are young males aged around 4 years. The camel meat is described as tough, coarse, watery and sweetish in taste compared to meats from other animals. However, evidence suggests that quality characteristics of camel meat are not much different from beef if animals are slaughtered at comparable ages. In some of the African and Asian countries, camel meat has been used for its medicinal properties. Based on recent FAOSTAT (2015) database, in 2013 global camel meat production reached 539, 100 Tonnes. Region wise Africa was leading with 416, 292 Tonnes produced, followed by Asia (122, 608 Tonnes) and Europe (200 Tonnes). Camel meat is much better than beef in that it has lesser fat than all the other red meats such as beef and mutton. Camel lean meat contains about 78% water, 19% protein, 3% fat and 1.2% ash with a small amount of intramuscular fat. Camel meat has a comparable essential amino acid contents to beef, lamb and goat meat. The camel hump is important and commonly used for cooking in camel producing countries. On fresh weight basis, the camel hump contributes about 64.2–84.8% fat with very high content of saturated fatty acids of about 63.0%. The semitendinosus muscle in the dromedary and bactrian camels had more magnesium than infraspinatous, triceps brachii, longissimus thoraces and biceps femoris muscles. The semitendinosus and semimembranosus muscles had more iron than other muscles in dromedary. The male camels should be slaughtered between 1 to 3 years of age. This might be due to that less than 3 year of age, camels were not yet fully-grown (60–70% of full live weight), therefore, their meat is tender. A high ultimate pH in camel muscles is a consequence of low muscle glycogen as a result of pre-slaughter stress, including, poor nutrition, rough handling and long transportation. Muscle structure, glycogen concentration, collagen content, solubility and the activities of proteases and their inhibitors are the most important physiological parameters affecting meat tenderness. Water retention in meat is primarily caused by immobilisation of water within the myofibrillar system. The volume of the camel meat was reduced by 44.3% and weight by 48.2% after boiling in water for 40 min. The age of the camel has a significant effect on their meat colour (Kadim et al, 2006). Meat colour from 6–8 and 10–12 year old camels was darker (lower L*), redder (higher a*) and yellower (high b*) than 1–3 year old camels because of higher concentrations of myoglobin. Camel meat is rich in many essential amino acids, minerals, vitamins, bioactives compounds such as carnosine, anserine, glutathione and essential fatty acids such as omega 3 fatty acids. Meat in general is considered a functional food for cures of many ailments and for improved performance in many cultures around the world. Camel meat has been processed into burgers, patties, sausages and shawarma to add value. The nutritional value of camel meat is similar to other red meats.

The dromedary camel is a good source of milk and meatin harsh areas where the climate adversely affects the survivalof other livestock. The dromedary has unique physiological characters, including a great tolerance to various temperatures, solar radiation, water scarcity, rough topography and poor vegetation. Dromedaries are mostly raised under traditional systems on low feeding system and slaughtered at old ages. In general, dromedary camel carcasses contain about 57% muscle, 26% bone and 17% fat with fore-quarters significantly heavier than the hind halves. Camel lean meat contains about 78% water, 19% protein, 3% fat, and 1.2% ash with a small amount of intramuscular fat, which renders it a healthy food forgrowing human population. The amino acid and mineral contents of camel meat are often higher than other meat animals, probably due to lower intramuscular fat levels. Camel meat has been processed into burgers, patties, sausages and shawarma to add value. Future research efforts need to focus on exploiting the potential of the camel as a source of meat through multi-disciplinary research into efficient production systems, and improved meat technology and marketing.

Proximate composition, amino acids and inorganic mineral content of Arabian Camel meat: comparative study

PurposeThe purpose of the paper is to study the effects of cooking on proximate composition, amino acids, fatty acids, minerals and total, heme and non‐heme iron content of camel meat.Design/methodology/approachA total of ten longissimus thoracis muscles (500 grams) were collected between the tenth and twelfth ribs of the left side. Samples were randomly collected from two to three year old camel carcasses chilled (1‐3°C) for 48 hours then stored at −20°C. The first portion was kept fresh while the second one was placed in plastic bags and cooked by immersion in a water bath at 70°C for 90 minutes. Both samples were freeze‐dried, and then ground to a homogeneous mass to be used for chemical analyses.FindingsCooked samples had significantly (p<0.05) higher dry matter by 27.7 per cent, protein by 31.1 per cent and fat by 22.2 per cent, but lower ash content by 8.3 per cent than the raw ones. Cooking had no significant effect on amino acid and fatty acid composition of the meat. The components of camel meat most significantly affected by cooking were macro‐ and micro‐minerals, which ranged between 13.1 and 52.5 per cent, respectively. Cooking resulted in a significant decrease in total, heme and non‐heme iron contents by 4.3, 8.7 and 4.0 per cent, respectively.Research limitations/implicationsThe research is restricted to camel meat but it is an exploratory study. The issue of research outcome as only longissimus thoracic muscle is another limitation. Further investigation is needed to include different muscles, temperatures, durations and cooking methods.Practical implicationsAmino acids and fatty acids of camel meat are not affected by cooking, while heating accelerated total and heme iron oxidation suggest camel meat to be a rich source of heme iron.Originality/valueThe paper is original in its findings and useful for both researchers and academics in the field of meat science.

This study was conducted to monitor the camel slaughtering practices, and evaluate meat composition in relation to age and body condition of camels. Fifty-four male Issa type camels of three age groups: group 1 (6-10 years), group 2 (11-17 years) and group 3 (? 18 years) where each age group classified to three body condition groups (poor, medium and good) were sampled from camels slaughtered at Dire Dawa abattoir. The camels were monitored for slaughtering practices and their meat compositions were investigated following standard procedures. The results showed that camels were slaughtered inhumanly violating many of the basic requirements of humane and halal (permitted) slaughtering, including cruelly cutting Achilles tendon of hindlegs, severing the neck with more than one stroke, and sharpening knives and performing slaughtering in front of camels waiting for slaughter. Muscle, bone, and fat proportions were 54.9, 25.5, and 19.6%, respectively. Proportions of muscle (P<0.0008) and bone (P<0.004) decreased, but fat (P<0.0001) increased with age and body condition. The moisture, ash, crude protein (CP), and lipid contents were 78.3, 2, 20.14, and 9.45%, respectively. The ash (P<0.0074) decreased and lipid (P<0.05) increased with age. Moisture (P<0.05) and CP (P<0.0028) decreased, but lipid (P<0.0001) increased with body condition. Generally, all age groups of camels provide meat with comparable moisture and CP contents, but higher ash, lower lipid and fat proportion were found in camels aged 6-10 years. Camels in poor and medium body conditions provide meat with higher moisture, CP and muscle than good condition camels. Thus, camels aged 6-10 years at medium body condition could provide better nutritive value with less health risk associated to fat. To meet essential demands of meat consumers and future export market, the abattoir should design and adopt basic requirements of humane and halal slaughter. Keywords: Camel meat, physical composition, chemical composition, slaughtering

The present study is aimed at comparing the fatty acid profiles, cholesterol, and atherogenicity index of Bactrian and dromedary camel meat by using discriminant analysis to identify the more discriminating fatty acids. Six muscles were sampled from nine Bactrian and nine dromedary camels and analyzed for fatty acid parameters and cholesterol content. The mean fatty acid profiles differed in higher proportion between species than between muscles. The main discriminating fatty acids between species (100% well-classed samples) were C15:0, C17:1, C14:1, C20:0, and C18:0. A significant difference was also observed in cholesterol content, with more cholesterol in Bactrian meat (53.6 ± 12.5mg/100g) compared to dromedary meat (49.4 ± 11.2mg/100g). However, the atherogenicity index was lower in Bactrian meat (1.196 ± 0.148) than in dromedary meat (1.379 ± 0.109). Despite the dietetic interest in camel meat due to its low cholesterol and low-fat content, the high atherogenicity index compared to other red meat appeared as an unfavorable argument.

Sous-vide (SV) is a method of cooking previously vacuum-packed raw materials under strictly controlled conditions of time and temperature. Over the past few years, scientific articles have explored the physical, biochemical, and microbiological properties of SV cooking. In this review, we provide a critical appraisal of SV as an alternative method of meat cooking, including the types of methods, types of SV meat products, and effects of SV parameters on the meat quality and the mechanisms of transformation taking place in meat during SV cooking. Based on the available data, it can be concluded that most research on the SV method refers to poultry. The yield of the process depends on the meat type and characteristics, and decreases with increasing temperature, while time duration does not have an impact. Appropriate temperatures in this method make it possible to control the changes in products and affect their sensory quality. Vacuum conditions are given a minor role, but they are important during storage. The limited number of studies on the approximate composition of SV meat products makes it challenging to draw summarizing conclusions on this subject. The SV method allows for a higher microbiological quality of stored meat than conventional methods. The literature suggests that the SV method of preparing beef, pork, and poultry has many advantages.

Shiga toxin‐producing Escherichia coli (STEC) outbreaks in Kenya are low in contrast to the United States, where the consumption of undercooked minced beef is implicated in 46% of all foodborne outbreaks. This study hypothesized that the negligible meat‐borne STEC incidences in Kenya are attributed to the high‐temperature long‐time cooking styles of meat. For laboratory biosafety concerns, the study utilized a surrogate bacteria starter culture, Bactoferm LHP‐DRY (Chr. Hansen, Denmark), as the preferred challenge organisms. Beef steak was cooked by boiling (95°C/1 h), simmering (85°C/1 h), roasting (163°C/1 h), pressure cooking (85 kPa/80°C/30 min), sous vide cooking to three degrees of doneness, that is rare (60°C), medium (71°C) and very well done (82°C) all for 1 h, and pan‐broiling (163°C/6 min per side) for burger patties. The beef cooking treatments yielded endpoint core temperatures ranging from 94.3°C to 55.07°C ( p &lt; 0.05). The log reductions of the surrogate ranged from 2.83 to 5.23 cfu/g ( p &lt; 0.05). The highest lethality was observed in pressure cooking (5.23), very well done sous vide (5.13), oven roasting (4.83), medium done sous vide (4.13), and boiling (4.0 log reductions cfu/g). The conventional beef cooking methods utilized in Kenya, namely boiling, simmering, and roasting attained endpoint core temperatures greater than 71.1°C that guarantee the required instant 5‐log reduction of Salmonella and STEC without requiring a dwelling or holding time. The study concluded that the high‐temperature long‐time beef cooking methods practiced in Kenya together with the Kenyan consumer preference for very well‐done beef could explain the almost negligible reporting of meat‐borne pathogenic E. coli O157:H7 human infections or outbreaks. This study recommended the sensitization of meat consumers on potential hazards in meat, with emphasis on high‐temperature long‐time cooking methods that assure safety. Additionally, the study recommends Good Hygiene Practices (GHP) and HACCP in slaughter operations that will guarantee meat safety and possibly render undercooked meat safe.