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
Abstract
:Simple Summary
Abstract
1. Introduction
2. Material and Methods
2.1. Animals and Ethics Approval
2.2. Slaughtering and Treatment of Samples
2.3. Chemical Composition
2.4. Muscle pH, Color Values, Chroma and Hue Angle Value
2.5. Water Holding Capacity (WHC)
2.6. Myofibril Fragmentation Index (MFI)
2.7. Cooking Loss (CL)
2.8. Shear Force (SF) and Texture Profile Analysis (TPA)
2.9. Assessment of Sensory Parameters
2.10. Statistical Analysis
3. Results
3.1. Effects on Chemical Composition
3.2. Effects on pH and Color Components
3.3. Effects on CL, WHC, MFI, SF, and TPA
3.4. Effects on Sensory Evaluation Parameters
4. Discussion
4.1. Effects on pH and Color Components
4.2. Effects on CL, WHC, MFI, SF, and TPA
4.3. Effects on Sensory Evaluation Parameters
5. Conclusions
Author Contributions
Funding
Conflicts of Interest
References
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Treatments | Chemical Composition% | |||
---|---|---|---|---|
Moisture | Crude Protein | Crude Fat | Ash | |
Effect of Breed (B) | ||||
Baladi Saudi | 74.17 | 21.56 | 3.39 b | 0.88 b |
Pakistani | 72.91 | 21.39 | 4.71 a | 0.99 a |
Somali | 75.14 | 20.53 | 3.51 b | 0.82 b |
SE | 0.42 | 0.39 | 0.20 | 0.04 |
p | NS | NS | <0.0001 | 0.01 |
Effect of Muscle (M) | ||||
Longissimus lumborum | 72.77 | 21.92 a | 4.37 a | 0.94 a |
Biceps femoris | 75.10 | 20.45 b | 3.64 b | 0.81 b |
Semimembranosus | 74.34 | 21.11 ab | 3.61 b | 0.94 a |
SE | 0.43 | 0.39 | 0.20 | 0.04 |
p | NS | 0.04 | 0.02 | 0.02 |
Interaction | ||||
B × M | NS | 0.04 | NS | NS |
Treatments | pHu | Color Coordinates | Chroma | b*/a* Ratio | Hue Angle | ||
---|---|---|---|---|---|---|---|
L* | a* | b* | |||||
Effect of Breed (B) (n = 24/breed) | |||||||
Baladi Saudi | 5.87 b | 49.96 a | 14.05 b | 9.18 | 17.10 | 0.63 | 30.41 |
Pakistani | 5.99 a | 49.92 a | 14.21 b | 8.36 | 16.79 | 0.59 | 28.81 |
Somali | 5.90 b | 46.34 b | 15.88 a | 9.14 | 18.60 | 0.59 | 28.86 |
SE | 0.03 | 0.83 | 0.55 | 0.46 | 0.64 | 0.04 | 1.37 |
p | 0.01 | 0.01 | 0.03 | NS | NS | NS | NS |
Effect of Muscle (M) (n = 24/muscle) | |||||||
Longissimus lumborum | 5.93 | 49.19 | 15.61 a | 9.77 a | 18.62 a | 0.66 a | 31.93 a |
Biceps femoris | 5.94 | 49.13 | 13.99 b | 8.06 b | 16.46 b | 0.53 b | 26.72 b |
Semimembranosus | 5.89 | 48.89 | 14.56 ab | 8.84 ab | 17.40 ab | 0.61 ab | 29.43 ab |
SE | 0.03 | 0.83 | 0.55 | 0.46 | 0.64 | 0.04 | 1.37 |
p | NS | NS | 0.01 | 0.03 | 0.04 | 0.04 | 0.03 |
Effect of Storage period (S) (n = 48/storage period) | |||||||
No storage | 6.06 a | 48.56 | 13.47 b | 5.81 b | 14.96 b | 0.42 c | 21.51 b |
3 days storage period | 5.83 b | 48.48 | 16.22 a | 10.64 a | 19.56 a | 0.64 b | 31.71 a |
7 days storage period | 5.87 b | 49.18 | 14.46 b | 10.22 a | 17.96 a | 0.75 a | 34.86 a |
SE | 0.03 | 0.83 | 0.55 | 0.46 | 0.64 | 0.04 | 1.37 |
p | <0.0001 | NS | 0.01 | <0.0001 | <0.0001 | <0.0001 | <0.0001 |
Interactions | |||||||
B × M | NS | NS | NS | NS | NS | NS | NS |
B × S | 0.01 | 0.01 | 0.02 | <0.0001 | 0.01 | 0.02 | 0.01 |
M × S | 0.02 | NS | NS | NS | NS | NS | NS |
B × M × S | NS | 0.07 | NS | NS | NS | NS | NS |
Treatments | CL (%) | WHC Ratio | MFI Ratio | SF (N) | TPA | |||
---|---|---|---|---|---|---|---|---|
Hardness (N) | Springiness (cm) | Cohesiveness (−) | Chewiness(N × cm) | |||||
Effect of Breed (B) (n = 24/breed) | ||||||||
Baladi Saudi | 31.88 b | 0.39 ab | 41.79 | 29.71 b | 5.88 | 0.67 | 0.51 | 0.21 |
Pakistani | 31.46 b | 0.41 a | 32.96 | 30.79 b | 5.10 | 0.65 | 0.51 | 0.21 |
Somali | 34.28 a | 0.38 b | 39.75 | 46.58 a | 5.88 | 0.65 | 0.50 | 0.25 |
SE | 0.70 | 0.01 | 3.02 | 0.12 | 0.04 | 0.01 | 0.01 | 0.03 |
p | 0.01 | 0.01 | NS | <0.0001 | NS | NS | NS | NS |
Effect of Muscle (M) (n = 24/muscle) | ||||||||
Longissimus lumborum | 29.87 b | 0.37 b | 40.09 | 31.28 c | 5.30 | 0.65 | 0.50 b | 0.24 |
Biceps femoris | 33.66 a | 0.40 a | 33.56 | 40.31 a | 5.98 | 0.66 | 0.52 a | 0.23 |
Semimembranosus | 34.09 a | 0.39 ab | 40.84 | 35.60 b | 5.69 | 0.65 | 0.50 b | 0.20 |
SE | 0.70 | 0.01 | 3.02 | 0.12 | 0.04 | 0.01 | 0.01 | 0.03 |
p | <0.0001 | 0.03 | NS | <0.0001 | NS | NS | 0.01 | NS |
Effect of Storage period (S) (n = 48/storage period) | ||||||||
No storage | 32.03 | 0.38 | 42.04 a | 36.68 | 6.08 | 0.65 | 0.50 | 0.26 |
3 days storage period | 32.67 | 0.39 | 39.43 ab | 33.93 | 5.69 | 0.65 | 0.51 | 0.21 |
7 days storage period | 32.92 | 0.40 | 33.01 b | 36.48 | 5.10 | 0.67 | 0.51 | 0.19 |
SE | 0.70 | 0.01 | 3.02 | 0.12 | 0.04 | 0.01 | 0.01 | 0.03 |
p | NS | NS | 0.01 | NS | NS | NS | NS | NS |
Interactions | ||||||||
B × M | NS | NS | NS | NS | NS | NS | NS | NS |
B × S | NS | NS | NS | 0.01 | NS | NS | NS | NS |
M × S | NS | NS | NS | NS | NS | NS | NS | NS |
B × M × S | NS | NS | NS | 0.02 | NS | NS | NS | NS |
Treatments | Sensory Evaluation Parameters | ||||
---|---|---|---|---|---|
Color | Flavor | Tenderness | Juiciness | Acceptability | |
Effect of Breed (B) (n = 24/breed) | |||||
Baladi Saudi | 3.15 b | 3.65 | 3.98 a | 3.75 a | 3.81 a |
Pakistani | 3.58 a | 3.64 | 3.94 a | 3.86 a | 3.86 a |
Somali | 3.66 a | 3.55 | 3.39 b | 3.23 b | 3.48 b |
SE | 0.11 | 0.08 | 0.09 | 0.08 | 0.08 |
p | 0.01 | NS | <0.0001 | <0.0001 | 0.01 |
Effect of Muscle (M) (n = 24/muscle) | |||||
Longissimus lumborum | 3.20 b | 3.78 a | 4.09 a | 3.81 a | 3.93 a |
Biceps femoris | 3.54 a | 3.47 b | 3.53 b | 3.50 b | 3.51 b |
Semimembranosus | 3.65 a | 3.60 ab | 3.69 b | 3.53 b | 3.72 ab |
SE | 0.11 | 0.08 | 0.09 | 0.08 | 0.08 |
p | 0.01 | 0.03 | <0.0001 | 0.01 | 0.01 |
Effect of Storage period (S) (n = 48/storage period) | |||||
No storage | 3.42 | 3.60 | 3.87 | 3.62 | 3.65 |
3 days storage period | 3.63 | 3.67 | 3.74 | 3.55 | 3.80 |
7 days storage period | 3.34 | 3.57 | 3.70 | 3.67 | 3.70 |
SE | 0.11 | 0.08 | 0.09 | 0.08 | 0.08 |
p | NS | NS | NS | NS | NS |
Interactions | |||||
B × M | NS | NS | NS | NS | NS |
B × S | NS | NS | NS | NS | NS |
M × S | NS | NS | NS | NS | NS |
B × M × S | NS | NS | NS | NS | NS |
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Suliman, G.M.; Alowaimer, A.N.; Hussein, E.O.S.; 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. https://doi.org/10.3390/ani9100834
Suliman GM, Alowaimer AN, Hussein EOS, Ali HS, Abdelnour SA, El-Hack MEA, Swelum AA. 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(10):834. https://doi.org/10.3390/ani9100834
Chicago/Turabian StyleSuliman, Gamaleldin M., Abdullah N. Alowaimer, Elsayed O.S. Hussein, Hatem S. Ali, Sameh A. Abdelnour, Mohamed E. Abd El-Hack, and Ayman A. Swelum. 2019. "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 9, no. 10: 834. https://doi.org/10.3390/ani9100834
APA StyleSuliman, G. M., Alowaimer, A. N., Hussein, E. O. S., Ali, H. S., Abdelnour, S. A., El-Hack, M. E. A., & Swelum, A. A. (2019). 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, 9(10), 834. https://doi.org/10.3390/ani9100834