Abstract
In this study physicochemical and quality traits of biceps femoris and longissimus thoracis muscles of male and female Iranian one-humped camel were determined during 14 days of refrigeration storage. Analysis of variance of the results showed that only shear force and temperature were affected by the gender (p<0.05). Anatomical location of the muscle influenced the meat properties except for drip loss (p<0.05). Also, except for cooking loss, ageing influenced the physicochemical and quality properties of meat; during 14 days of storage, proteolysis resulted in an increase of L* and b* values, drip loss and myofibrillar fragmentation index, and the decrease of a* value, expressed juice, shear force and sarcomere length. Proteome changes (myofibrillar proteins) during storage were investigated. Gel analysis revealed that 19 protein spots were significantly changed during 24, 72 and 168 h post-mortem. Fifteen spots were identified by MALDI-TOF/TOF mass spectrometer. Correlation analysis revealed significant correlations of actin, troponin T, capping protein, heat shock proteins (HSP) and desmin with physicochemical and quality properties of meat (p<0.05). Actin might be a potential protein marker for colour, tenderness and water-holding capacity, and HSP27 and desmin are good candidate markers for colour and tenderness, respectively.
Highlights
The one-humped camel (Camelus dromedarius) is the most useful domestic animal species for animal production in the arid and semi-arid regions [1]
Results showed that gender had a significant (p
The more force needed, the tougher the meat is. This may be attributed to low expression of type I collagen in the female camels
Summary
The one-humped camel (Camelus dromedarius) is the most useful domestic animal species for animal production in the arid and semi-arid regions [1]. Prominent characteristics of meat such as water-holding capacity and tenderness are considerably influenced by the rate and extent of post-mortem metabolic changes [4]. Proteomics appears as a promising technique to establish the link between protein changes occurring post-mortem and sensory or technological characteristics of meat [5]. Numerous studies into the proteome of porcine [4,5,6,7,8,9,10,11,12,13] and bovine [3,14,15,16,17,18,19,20,21] muscles have indicated that many cellular defence/ stress proteins, metabolic enzymes and structural proteins change during post-mortem ageing
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