Camel Meat Research Articles

Where does the long 'journey' of the camels go?

Hardly any of us knows about sad and appalling story of camels in Egypt. Once being esteemed in Bedouin culture as the Bedouin's constant companion role of camels in Arab world has turned over centuries. Nowadays they are mainly used for sports and leisure or as 'farm' animals bred and kept for milk and meat production. Egypt is one of most important countries importing live camels. Every year hundreds of thousands of camels are imported as ‘slaughter’ animals particularly from Somalia and Sudan to provide internal Egyptian market with camel meat. These transports by road, foot or sea are extremely long and exhausting for camels, and some of them do not survive exertions. At markets they are faced with very rough and brutal handling methods. However, alarming and wide-spread animal welfare problems generated from unbearable transport and handling conditions which camels must endure on transports, markets and in slaughterhouses in Egypt are not discussed up to present day. Egypt is lacking any animal welfare legislation. Even though being member of World Organisation of Animal Health (OIE), Egypt does not comply with OIE standards on animal welfare in which also camels are included. Therefore, it is high time to put an end to extreme suffering of camels and grant them protection status they deserve.

Qualitative investigation of meat species in meat products by real time polymerase chain reaction

AbstractIdentification of meat species in processed meat products is a major problem in meat technology to produce safe and standard meat products. The aim of this study was identification of meat species in meat processed products including sausages and burgers. The study was carried out by targeting a conserved region of mitochondrial DNA and by using Real‐Time polymerase chain reaction (RT‐PCR) method. Sampling procedure consisted of different types of commercial meat products including susages, burgers, and salamis which were collected from different stores in Qazvin province‐Iran. After DNA extraction, RT‐PCR assay was performed to detect specific DNA sequences of animal species in meat product samples. Specific DNA sequences for chicken, horse, camel, beef, and turkey meat were detected successfully in collected samples. Consequently, we found in this study that RT‐PCR method is a very powerful and easy method for monitoring commercial meat products based on conserved region of mitochondrial DNA.Practical applicationsRecently, adulteration in formulation of meat products such as burger and sausages is the principle problem in this industry. Meat species used in this category of products are varied according to type of adulteration and final product. Separately, safety of meat products is dependent on the formulation and the raw materials including meat species used for manufacturing of formulated meat products. In this study, identification of meat species in burger and sausage samples collected from different local stores in Qazvin Province, Iran was performed by Real‐Time PCR. This molecular method is a very practical, rapid, precise, sensitive, and useful method for identification of meat species in these products. Chicken, horse, camel, beef, and turkey meat were detected successfully in the collected samples. Also, the quality and adulteration of the collected meat product samples have been determined for the future development of health and quality strategies and investigations.

Tenderization of Camel Meat by Alkaline and Acidic Proteases from Mullet (Mugil cephalus) Viscera

Recently, tenderness of meat become more interest due to its relation with meat quality. Camel meat chunks were tenderized by injected with 20 and 40U of alkaline and acidic proteases which extracted from mullet viscera for 2, 4 and 6 hrs at room temperature. Alkaline and acidic proteases increased moisture content, WHC values, solubility of collagen, sarcoplasmic, myofibrillar and total protein of treated camel meat chunks. On the other hand, decreased protein content, cooking loss and shear force values of treated camel meat chunks. Sensory evaluation appeared improvement in juiciness, tenderness and overall acceptability of all treated camel meat chunks compared to untreated camel meat (control sample) with no significant differences in appearance and flavor between all camel meat samples. The results indicated that, camel meat chunks were tenderized and improved their quality by treated with alkaline and acidic mullet proteases.

Application of DNA technology to check misrepresentation of animal species in illegally sold meat

Abstract The present study designed in such a way to use DNA technology to accurately detect species origin of meat from samples received in lab from various stakeholders across country, and to empower the law enforcement agencies with scientific evidences. The protocol designed in lab was universal primer amplification that targets 12s rRNA gene and analysing the products through sequencing and restriction fragment length polymorphism (PCR-RFLP), using AluI and/or HhaI, specifically to differentiate between meat from cattle and buffalo. For further confirmation, species specific PCR and for samples identified as cattle, a sex specific PCR were also carried out. Out of 139 samples received, only 113 passed sample review-remaining were unsuitable for DNA extraction-for further analysis and most of these samples submitted were suspected as female cattle (69), cattle/buffalo (34), buffalo (5), male cattle (4), and one meat product suspected as dog. Out of 112 samples received and analysed to identify the presence of either cattle (male/female) or buffalo, 8 were found to be female cattle (7.14%) and 63 were male cattle (56.25%). 22 samples were found to be buffalo only, 11 samples were admixture of cattle and buffalo, 2 sheep, 1 goat and 2 chicken respectively. Interestingly, 3 samples suspected as female cattle were found to be camel meat and the sample suspected as dog were found to be sheep, on DNA analysis. Therefore, it is concluded that the DNA based molecular techniques applied in this study are suitable to give unambiguous results of meat species identification.

Experimental investigation of an active direct and indirect solar dryer with sensible heat storage for camel meat drying in Saharan environment

An indirect and direct forced convection solar dryer integrated with pebble sensible heat storage medium was developed and investigated under Saharan prevailing weather conditions. The setup consists of a direct chamber superimposed to an indirect drying one. A first pebble bed is placed in a plenum, below the direct drying chamber, a second in a cavity below the solar collector. The sensible heat storage system maintained the thermal efficiency of the solar collector until one hour after sunset and enhanced it by 28%. The thermal efficiency of the direct chamber was enhanced by 11.8%. Experiments of drying camel meat without salting were carried out under the different climatic conditions of July and November months. The drying kinetic evolution was investigated under each experiment conditions. The drying is faster in July than in November. Several mathematical models were tested to describe the best, in terms of statistical parameters, the drying behavior of camel meat slices. Logarithmic model and Midilli-Kucruk model are respectively the most suitable for July and November experiments. The average of indirect drying efficiency over diurnal period reached 18.34% in July and 15.52% in November. The direct drying efficiency reached the average of 10.35% and 7.88% respectively in July and November. In order to preserve the protein rate of the dried camel meat, salting which inhibits decay, pretreatment usually reserved for meat products before drying has been suppressed. Microbiological and physicochemical monitoring has been carried out to ensure the final quality of the dried product. The results obtained, compared to an open sun-dried samples were satisfactory according to the norms imposed by the Algerian legislation.

Release of Indospicine from Contaminated Camel Meat following Cooking and Simulated Gastrointestinal Digestion: Implications for Human Consumption.

Indospicine, a hepatotoxic arginine analog, occurs in leguminous plants of the Indigofera genus and accumulates in the tissues of grazing animals that consume these plants. Furthermore, indospicine has caused toxicity in dogs following consumption of indospicine-contaminated meat; however, the potential impact on human health is unknown. The present study was designed to determine the effect of simulated human gastrointestinal digestion on the release and degradation of indospicine from contaminated camel meat following microwave cooking. Results showed no significant (p > 0.05) indospicine degradation during cooking or in vitro digestion. However, approximately 70% indospicine was released from the meat matrix into the liquid digesta during the gastric phase (in the presence of pepsin) and increased to >90% in the intestinal phase (with pancreatic enzymes). Following human consumption of contaminated meat, this soluble and more bioaccessible fraction of intact indospicine could be readily available for absorption by the small intestine, potentially circulating indospicine throughout the human body to tissues where it could accumulate and cause detrimental toxic effects.

Degradation of myofibrillar, sarcoplasmic and connective tissue proteins by plant proteolytic enzymes and their impact on camel meat tenderness.

Inside round muscles (Adductor) from camels treated with bromelain or ficin or papain at 50 or 100ppm were subsequently stored at 4°C for 4days to study the impact on quality attributes, protein degradation and textural changes. Results revealed that papain (100ppm) treated camel meat showed higher drip loss and lower water holding capacity compared to other treatments. Total protein, sarcoplasmic protein solubility, trichloroacetic acid (TCA)-soluble peptides and soluble collagen were higher in papain and bromelain treated samples at 100ppm compared to other treatments. Electrophoretic profile of whole camel meat, isolated sarcoplasmic and myofibrillar proteins depicted a noticeable degradation of various proteins in enzyme treated samples, with papain and bromelain (100ppm) displaying pronounced effect. Meat treated with papain at 100ppm displayed lower hardness and shear force (P < 0.05). Thus, enzymes treatment at 100ppm displayed good potential to tenderize camel meat with the papain being more effective among all.

Health Aspects of Camel Meat: A Review of Literature

Health Aspects of Camel Meat: A Review of Literature

Ijtihad Ibn Qayyim Al-Jawziyyah dan al-Maqasid al-Juz'iyyah: Refleksi Penyelesaian Kasus Hukum Islam

The understanding of a mujtahid toward maqāṣid al-syarīʻah becomes something urgent and significant, since ijtihad must be able to realize benefits, which is the substance of maqāṣid al-syarīʻah both in the general scale (‘āmmah), special (khāṣṣah), as well as in scale for specific cases (juz`iyyah). Ibn Qayyim, for example, in most cases is very concerned about maqāṣid al-syarī'ah, which one of its parts is al-maqāṣid al-juz’iyyah. In the case of the necessity of cleaning urine trails, specifically (juz'ī) it is not required to the urine of baby boys. This clearly shows that Ibn Qayyim is very concerned about al-maqāṣid al-juz’iyyah, because it is difficult to clean urine traces of baby boys so that it is not required to clean it up but simply by splashing water on the traces. Likewise in other cases, such as the necessity of ablution after eating camel meat, which is not required to be other than camel meat, the sale and purchase of salam (order) and the waiting period of women left behind, also shows that Ibn Qayyim is very concerned with the realization of al-maqāṣid al-juz’iyyah in establishing the law .

An update on sarcocystosis in one-humped camels (Camelus dromedarius).

Sarcocystis spp. are intracellular coccidian parasites which infect domestic and wild animals and birds, resulting in considerable economic losses in production animals, and public health concerns worldwide. Sarcocystis spp. have an indirect life cycle where wild and/or domestic canine species primarily serve as definitive hosts and several domestic and wild animals (such as camels) act as intermediate hosts. In Northern Africa, the Middle East, Central Asia and China, camel meat is preferred due to cultural and religious traditions as well as its lower cholesterol/fat content than other red meat. However, camel meat quality could be downgraded by the presence of sarcocysts. To date, two Sarcocystis spp. have been reported from camels, including Sarcocystis ippeni (forms microscopic sarcocysts) and Sarcocystis cameli (forms both macroscopic and microscopic sarcocysts). Sarcocystosis is usually asymptomatic, though significant pathogenic effects have also been reported in camels. Despite the high occurrence of sarcocystosis in camels, little is known about various aspects of the disease in these animals. This paper provides a comprehensive review of the existing knowledge on the taxonomy, pathogenesis, epidemiology and diagnosis of Sarcocystis spp. infecting camels and it also highlights areas for further research that could enhance our understanding about sarcocystosis in camels.

Effect of Postmortem Ageing on Quality Parameters, Contents of Proteins, Lipids and 25-Hydroxyvitamin D and Oxidative Stability in the Camel Meat during Cold Storage

The effect of ageing was evaluated on quality parameters (pH, electrical conductivity (EC), osmolality, drip loss (DL) and cooking loss (CL)), proteins, fat and 25-hydroxyvitamin D (25-OH-D) total levels and antioxidant status (malondialdehyde (MDA) and catalase (CAT) activity) in meat of camels during storage at 4 ± 1 °C. Samples were taken from the brachial triceps muscle (triceps barchii) and were stored at 4 ± 1 °C for 10 d. Quality parameters, chemical composition and antioxidant status were assessed at 3 h and 24 h postslaughter and 5, 7 and 10 d postmortem during cold storage. CAT activity significantly decreased while osmolality, EC, DL, CL and MDA contents significantly increased, from the 5th or 7th postmortem day of cold storage of the camel meat. However, proteins, lipids and 25-OH-D total contents showed no significant differences during all period of ageing. In conclusion, in the dromedary camel, ageing time of triceps muscle influenced significantly its quality characteristics and antioxidant status from the 5th or 7th postmortem day of refrigerated storage, without any variation of proteins, fat and 25-OH-D contents.

Effect of slaughter season on postmortem metabolic characteristics of muscle in the dromedary camel (Camelus dromedarius)

The aim of this study was to determine the effect of slaughter season on the postmortem metabolic characteristics of dromedary camel longissimus thoracis (LT) muscle. A total number of thirty male camels (5-7 years old) were included in this work. Ten camels were slaughtered according to season of the year (winter, spring and summer). The samples were analyzed for muscle pH, muscle temperature, electrical conductivity, drip loss (DL), cooking loss(CL) and thawing loss (TL). No significant (p&gt; 0.05) effect of slaughter season on muscle pH and cooking loss was observed. However, slaughter season significantly (p&lt; 0.05) influenced the electrical conductivity, muscle temperature, drip loss and thawing loss. All of these parameters were higher (p&lt; 0.05) during summer as compared to winter and / or spring seasons. Moreover, several correlations between different studied parameters were reported. In conclusion, these findings indicated that slaughter season had a significant (p&lt; 0.05) effect on several postmortem metabolic parameters of camels. Therefore, this study demonstrated that the electrical conductivity late postmortem measurement can be used as a suitable method for the evaluation of camel's meat quality.

Prevalence of salmonella in camel’s meat and liver at Belbeis, Sharkia Governorate, Egypt

The aim of this study was to detect the prevalence, serotypes, and public health importance of salmonella in camel meat and liver in Belbeis, Sharkia Governorate, Egypt. A total of 200 samples were obtained from apparently healthy slaughtered camels comprising of meat and liver (100 of each) and examined to detect non lactose fermenting dark center colonies. Out of the 200 examined samples, 37 were Salmonella positive (28 meat and 9 liver samples) with a prevalence rate of 18.5%. The identified serotypes were Salmonella Enteritidis (62.1%) and Salmonella Typhimurium (37.9%). This study revealed that camel play an important role in transmission of salmonella to human thus special precaution and hygienic measures must be applied in abattoir during evisceration and dressing of carcasses.

Camel meat production and quality: A Review

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.

Quality Assessment of Nutritional Value and Safety of Different Meat

Objective: Study aimed to evaluate the chemical composition and the microbiological quality of mutton, beef and camel meat. Methods: A total of 30 musculus Biceps femoris muscles (breed: Egyptian sheep, cattle; camel: male, one-day postmortem, muscle pH: 5.75-5.95, 250 g weight) were purchased from Ismailia city abattoir. The mean moisture, fat, protein and ash content for mutton were 73.4, 3.2, 22.3 and 1.1 respectively, for beef meat were 68.5, 12.2, 18.1 and 1.3 respectively and for camel meat were 75.8, 1.7, 21.3 and 1.2. Results: Meat chemical compositions of mutton and camel were significantly higher (P<0.05) than recorded for beef meat. The mean values of aerobic plate count for of mutton, beef and camel meat were 6.0, 5.6 and 4.5 Log CFU/g respectively. The mean values of total proteolytic counts for of mutton, beef and camel meat were 4.5, 3.5 and 3.2 Log CFU/g respectively. The mean values of total lipolytic counts for of mutton, beef and camel meat were 4.4, 4.0 and 2.2 Log CFU/g. respectively. The total yeast and mold counts were significantly higher (P<0.05) in mutton followed by beef then camel meat. Conclusion and recommendation: The results of this study recommend that more stringent inspection and regular supervision and/or monitoring of hygiene practices in the abattoir to ensure production of good quality meat of high nutritive values.

Condemened Meat and Offal from Different Slaughtered Animals at Two Different Environments

Objective: Study conducted to evaluate the meat, liver and kidney condemnation of sheep, cattle, and camel around 2017 slaughtered animals between upper and lower Egypt “Ismailia and Elkharga slaughterhouses”. Methods: The prevalence of the gross lesions of meat, liver and kidney was collected all over the examined time of the study for detection of abnormalities at ante-mortem and post-mortem inspections. Results: Ismailia slaughterhouse recorded about; 9788 slaughtered animal as following; (1890 (19.3%) sheep, 7652 (78.2%) cattle, 246 (2.5%) camel) while in Elkharga slaughterhouse recorded about; 2299 slaughtered animal as following; (32 (1.39%) sheep, 2251 (97.92%) cattle, 16 (0.69%) camel). Results revealed that beef was 1377360 Kg (93.0%) the first selection by Ismailia population followed by chevon (56700 Kg) 3.8% then camel meat (46740 Kg) 3.2%. While, in New valley beef were the highest consumed 405180 kg (99.02%), followed by camel meat 3040 (0.75%) then chevon 960 kg (0.23%). The total condemned meat from sheep, cattle, and camel were 134 (8.7%), 1350 (87.7%) and 56 (3.6%) Kg respectively. While, about 1449 kg of meat was condemned at Elkharga slaughterhouse as following; 21 (1.45%), 1391 (95.995) and 37 (2.56%) from sheep, cattle, and camels respectively. Gross liver lesions in sheep, cattle, and camel were 18 (7.9%), 197 (86.4%) and 13 (5.7%) lesions respectively at Ismailia slaughterhouse. Gross kidney lesions of sheep, cattle and camel were 2 (4.0%), 48 (96.0%) and 0 (0.0%) lesions respectively. On the other hands, the gross liver lesion recorded at Elkharga slaughterhouse was about 1 (2.7%), 36 (97.29%) and 0 (0.0%) of sheep, cattle, and camels respectively. While the kidney gross lesions were 0 (0.0%) for sheep and camel and 7 (100%) for cattle carcasses. Conclusion: Study recorded lower incidence of condemnation in Elkharga than Ismailia carcasses due to sunny, hot weather and dry environment that inhibit almost causative agents.

Bacillus cereus as an emerging public health concern in Libya: Isolation and antibiogram from food of animal origin

Background: This study was conducted to investigate the presence of Bacillus cereus in meat, meat products, and some seafood in Libya. Materials and Methods: One hundred and thirty-one samples were collected from different geographic localities in Libya. The samples were subjected to microbiological analysis for enumeration and isolation of B. cereus by conventional cultural, biochemical, and molecular identification using polymerase chain reaction (PCR) and partial sequencing of 16S rDNA techniques. Results: Of 131 samples, only 38 (29%) isolates were found to be B. cereus based on their cultural characteristics on Mannitol Egg-Yolk Polymyxin (MYP) medium that included 30% beef, 38.2% beef products (minced, burger, kabab, and sausage), 31.8% camel meat, and 48% chicken products (burger, sausage, kabab, and liver). However, B. cereus was not detected from mutton and seafood samples. Seventeen isolates were subjected to molecular identification using PCR and partial sequencing of 16S rDNA technique and confirmed to be B. cereus. The confirmed B. cereus strains were tested for their antibiotic sensitivity profiles and showed a high percentage of multiresistance phenotype. Conclusions: The results provide a better understanding of B. cereus isolated from food of animal origin in Libya and suggest that meat and meat products might play an important role in the spreading of B. cereus through the food chain with antimicrobial resistance characteristics.

Concentrations of nutrients in six muscles of bactrian (Camelus bacterianus) Camels

Differences between muscles in concentrations of proximate composition, minerals, cholesterol, amino acids, fatty acids and vitamins for the Infraspinatus (IS), Triceps brachii (TB), Longissimus thoraces (LT), Biceps femoris (BF), Semitendinosus (ST) and Semimembranosus (SM) muscles of 9 bactrian camels (2–3 years of age) were investigated. The composition of lean bactrian camel was shown to be highly desirable with a high nutrient density for many nutrients. Although lean meat samples from six muscles were similar in most nutrients detected, several significant differences were found. LT muscle had significantly higher dry matter and fat% than other muscles. The IS and LT muscles had significantly (P<0.05) higher cholesterol levels than TB, BF, ST and SM muscles. Concentrations of Myristic (C14: 0), Palmitic (C16: 0), Palmitoleic (C16: 1) and Oleic acids (C18: 1n9) were significantly (P<0.05) different between muscles. The LT muscle contained a significantly lower proportion of mono-unsaturated fatty acids than other muscles. The ratio of polyunsaturated to saturated fatty acids, which ranged from 0.40 to 0.50, was ≥ the minimum ratio of 0.40 recommended to reduce the risk of coronary diseases in humans. The amino acids and vitamin composition were similar for meat sample from six muscles. Consuming 150 to 200 g of camel meat will cover the daily requirement for an adult man weighing 70 kg for essential amino acids. This information on the nutritional value of camel meat is of great importance for promotion of the product.

Determination of pesticide and antibiotic residues in muscles of sudanese camel (Camelus dromedarius)

An effective analytical procedure was used for determination of organochlorine pesticides (Endrin, Aldrin, DDT, Endosulfan sulfate and heptachlor) and antibiotics (Tetracycline, Sulfonamides, Gentamycin and Cephalexin) in 12 Sudanese dromedary camel muscles. Forty-eight muscle samples from two age groups: group 1 (3–4 year old) and group 2 (6–7 year old) were collected. Meat samples from four muscles, i.e. longissimus thoracis (LT), semitendinosus (ST), semimembranosus (SM) and biceps femoris (BF) were extracted with acetonitrile and purified with acetonitrile-saturated n-hexane for removing impurities. After evaporation to dryness, the residue was passed through a Sep-Pak C18 cartridge for sample cleanup prior to Gas Chromatography coupled with various detectors such as Mass Spectrometer or electron capture detector (GC-ECD). Liquid Chromatography Mass Spectrometry (LC-MS) was also used to quantify of chemical concentrations in camel muscles. Pesticides residues in all camel muscles were below the Maximum Residual Limit (MRL). A Thin Layer Chromatographic (TLC) method was used to determine the residual of veterinary drugs and the results were confirmed by Liquid Chromatography-Mass Spectrometry (LCMSMS). With the exception of tetracycline, no antibiotic residues were detected in camel muscles. Tetracycline residues in some muscles was significantly higher than the MRL. Meat sample from group 1 had significantly (P<0.05) lower tetracycline residues than group 2 in LT (32.13 vs. 36.75 ppm), BF (34.35 vs. 36.94), ST (29.07 vs. 35.83) and SM (28.42 vs. 35.92). This study confirmed that Sudanese camel meat is free from organochlorine residues but tetracycline residues were accumulated in both age groups. Following medication treatment, a withdrawal period of two weeks should be practiced to avoid any hazard for human health.

Tenderization and fragmentation of myofibrillar proteins in camel semitendinosus muscle of high connective tissue content using proteolytic extract from ginger rhizome and papain

This study was conducted to develop a method for improving tenderness and overall qualities of tough camel's meat using plant proteolytic enzymes. 3x3 cm uniform-sized from Semitendinosus muscle of old female camel's meat Camelus dromedaries (over 7 years) were marinated with 7% freshly prepared ginger extract, 0.7% papain extract and mixture of papain extract (0.6%) and freshly prepared ginger extract (5%) then kept at 4°C for 3 days. The tenderized as well as the control samples were subjected to analysis in the due time in terms of sensory, bacterial, physicochemical, ultrastractural and electrophoretic examinations. Improvement of sensory scores and significant (P< 0.05) decreased APC, Coliforms, Fecal Coliforms were observed in all enzyme treated samples. Physico-chemical parameters showed significant(P< 0.05) reduction in collagen content, MFD, TBA value, shear force and significant (P< 0.05) increase total soluble protein, collagen solubility %, MFI and SL in all enzyme treated samples compared to control. Electrophoretic pattern of muscle proteins also revealed extensive proteolysis and reduction in number of protein bands in all treated samples. While, histological evaluation showed significant changes in the ultrastructure of connective tissue and muscle fiber. Mixture of both enzymes induced the most obvious effect on camel's meat tenderness followed by papain extract and finally ginger extract.