Relationship between 25-Hydroxyvitamin D Content and Quality Characteristics and Lipid Oxidation in Raw and Cooked Camel Meat during Cold Storage

Abstract

In camel, 25-hydroxyvitamin D content, quality parameters and lipid oxidation in raw and cooked meat during ageing at cold, and relationship between these parameters were investigated. The pH value of the raw meat was significantly (P<0.05) lower from the day 3 postmortem, and CL was maintained significantly (P<0.05) higher from the day 5 postmortem. Compared to raw meat, cooked meat levels of MDA (μmoles/Kg) were significantly very higher 7 d and 10 d postmortem.In raw and cooked meat, the content of 25-OH-D showed no significant variation during all postmortem ageing times. However, cooked meat showed a significant (P<0.05) increase of 25-OH-D levels by comparison to raw meat.In both raw and cooked meat, 25-OH-D levels were negatively correlated with those of MDA, DL and CL, and those of MDA were positively correlated with DL and CL. During cold ageing, raw and cooked meat was subjected to a water loss and lipid peroxidation without significant alteration of 25-OH-D content. This metabolite may be implicated in antioxidant status of camel meat.