Chemical composition and quality of camel meat

Area of Science:

• Meat Science
• Animal Science
• Food Chemistry

Background:

• Camel meat is a nutritious alternative protein source.
• Understanding muscle characteristics is crucial for optimizing camel meat utilization.
• Variations in muscle composition affect meat quality and consumer acceptance.

Purpose of the Study:

• To compare the physicochemical and textural properties of three major camel muscles: L. dorsi, Semitendinosus, and Triceps brachii.
• To identify differences in moisture, protein, fat, ash, collagen, and hydroxyproline content.
• To evaluate water-holding capacity, color, shear force, and connective tissue strength.

Main Methods:

• Proximate analysis for moisture, protein, fat, and ash content.
• Determination of sarcoplasmic and myofibrillar protein concentrations.
• Measurement of collagen content and hydroxyproline solubility.
• Assessment of water-holding capacity, color (L*, a*, b* values), and texture profile analysis (shear force).

Main Results:

• L. dorsi, Semitendinosus, and Triceps brachii muscles had similar moisture, protein, and fat content, but significantly different ash content (P < 0.05).
• Collagen content was highest in L. dorsi, with greater hydroxyproline solubility compared to the other two muscles.
• L. dorsi displayed a brighter red color and had the lowest shear force and connective tissue strength, indicating superior tenderness.

Conclusions:

• Camel L. dorsi muscle offers a more tender eating experience due to lower shear force and connective tissue strength.
• Despite variations in collagen characteristics, water-holding capacity remained consistent across the studied muscles.
• These findings provide valuable insights for the processing and marketing of camel meat, highlighting L. dorsi as a premium cut.