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Open AccessArticle

Chemical Composition and Quality Characteristics of Meat in Three One-Humped Camel (Camelus dromedarius) Breeds as Affected by Muscle Type and Post-Mortem Storage Period

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Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, Riyadh 11451, Saudi Arabia
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Department of Meat Production, Faculty of Animal Production, University of Khartoum, Khartoum 11111, Sudan
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Food Science and Nutrition Department, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia
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Food Technology Department, National Research Center, Dokki, Cairo Governorate 12622, Egypt
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Department of Animal Production, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt
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Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt
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Authors to whom correspondence should be addressed.
Animals 2019, 9(10), 834; https://doi.org/10.3390/ani9100834
Received: 26 September 2019 / Revised: 18 October 2019 / Accepted: 18 October 2019 / Published: 20 October 2019
(This article belongs to the Section Animal Physiology)
The present study aimed to investigate the influences of muscle type and postmortem storage period on meat chemical composition and quality attributes of three breeds of camels, including Baladi Saudi, Pakistani, and Somali. Baladi Saudi and Pakistani had better carcass characteristics than Somali. In addition, the longissimus lumborum muscle had better meat quality and the storage process can enhance quality features of meats that have relatively small amounts of connective tissue and that have not cold-shortened.
The influence of muscle type and postmortem storage period on meat chemical composition and quality attributes of three breeds of camels (Baladi Saudi, Pakistani, and Somali) were investigated in this study. Crude fat and ash content were significantly higher in the Pakistani than in the Baladi Saudi and Somali breeds, except for higher moisture content observed in the Somali breed. The longissimus lumborum (LL) and semimembranosus (SM) muscles had a greater crude protein than the biceps femoris (BF) muscle. Storage period exhibited a significant reduction in pH values and improvement in color components of meat. The Somali breed produced higher cooking loss % and shear force, with a lower water holding capacity than the Baladi Saudi and Pakistani breeds. The LL muscle had better cooking loss %, water holding capacity, and shear force, whereas storage period (7 days) exhibited a significant reduction in the myofibrillar fragmentation index. Baladi Saudi and Pakistani breeds and LL muscle samples presented better meat sensory attributes, while storage period had no significant influence on the overall sensory characters of meat. In conclusion, there were significant differences between the chemical and structural characteristics of the LL, BF, and SM muscle samples among the three breeds of camel. Baladi Saudi and Pakistani had better meat quality traits than the Somali breed. In addition, LL muscles had better nutritional values and meat quality parameters than BF and SM muscles. Improvement in meat quality attributes were achieved with the storage process of 7 days. It is observed that, the Saudi Baladi camels have a merit of low fat content over both Somali and Pakistani camel breeds. It is also concluded that no significant effects were observed between the treatments as a result of storage when sensory attributes were considered. Moreover, breed, muscle and storage period were interacted significantly only with regard to lightness color space and shear force. This is useful knowledge for the meat industry for optimizing processing and storage procedures for various camel muscles. View Full-Text
Keywords: chemical composition; meat quality and sensory properties; muscles; aging; one-humped camel chemical composition; meat quality and sensory properties; muscles; aging; one-humped camel
MDPI and ACS Style

Suliman, G.M.; Alowaimer, A.N.; Hussein, E.O.; Ali, H.S.; Abdelnour, S.A.; El-Hack, M.E.A.; Swelum, A.A. Chemical Composition and Quality Characteristics of Meat in Three One-Humped Camel (Camelus dromedarius) Breeds as Affected by Muscle Type and Post-Mortem Storage Period. Animals 2019, 9, 834.

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