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Moeini R, Zamindar N, Aarabi Najvani F. The effect of marination by using ginger extract and citric acid on physicochemical characteristics of camel meat. FOOD SCI TECHNOL INT 2024; 30:137-148. [PMID: 36384295 DOI: 10.1177/10820132221136590] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2023]
Abstract
In the present study, the effect of marinade solutions of ginger extract in conjunction with citric acid (5 levels) and marinating time (24 and 48 h) on physicochemical properties of camel meat were investigated. Marinade uptake (%), pH, and color indexes of marinated samples were measured. Moreover, pH, cooking loss (%), Warner Bratzler Shear Force (WBSF), tenderness (%) were evaluated to document changes in meat quality after cooking. Microstructural changes of collagenous fibers were observed via SEM. Overall, ginger extract marination without citric acid resulted in a significant increase in marinade uptake, pH, tenderness, L*, a*, and b*, however, a significant decrease was observed in WBSF. Moreover, ginger extract accompanied with citric acid marination resulted in a significant decrease in marinade uptake, L* and a*, and WBSF, while a significant increase in pH, tenderness, and b* was observed after both marinating and cooking (P ≤ 0.05). There was no significant difference in cooking loss amongst all samples (P ≥ 0.05). As regards sensory characteristics, ginger extract marination either with citric acid or without that resulted in a significant increase in tenderness, juiciness, flavor, and odor indices (P ≤ 0.05). The appearance score of marinated camel meat with ginger extract was significantly higher than non-marinated controls (P ≤ 0.05).
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Affiliation(s)
- Roza Moeini
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Nafiseh Zamindar
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
| | - Farinaz Aarabi Najvani
- Department of Food Science and Technology, Isfahan (Khorasgan) Branch, Islamic Azad University, Isfahan, Iran
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Lyu H, Na Q, Wang L, Li Y, Zheng Z, Wu Y, Li Y, Hang G, Zhu X, Ji R, Guo F, Ming L. Effects of Muscle Type and Aging on Glycolysis and Physicochemical Quality Properties of Bactrian camel ( Camelus bactrianus) Meat. Animals (Basel) 2024; 14:611. [PMID: 38396579 PMCID: PMC10886407 DOI: 10.3390/ani14040611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/26/2024] [Accepted: 01/27/2024] [Indexed: 02/25/2024] Open
Abstract
Poor tenderness of camel meat has seriously hampered the development of the camel meat industry. This study investigated the effects of muscle fiber composition and ageing time on meat quality, glycolytic potential, and glycolysis-related enzyme activities. Muscle samples of the longissimus thoracis (LT), psoas major (PM), and semitendinosus (ST) were collected from eight 8-10 year old Sonid Bactrian camels (females). Muscle fiber composition was examined by ATPase staining and immunohistochemistry. Meat quality indexes, glycolytic potential, and activities of major glycolytic enzymes were examined at 4 °C aging for 1, 6, 24, 72, and 120 h. The results showed that LT was mainly composed of type IIb muscle fibers, whereas PM and ST were mainly composed of type I muscle fibers. The PCR results of the myosin heavy chain (MyHC) were consistent with the ATPase staining results. During aging, the shear force of LT muscle was always greater than that of PM and ST, and its glycolysis was the strongest; type IIa, IIb, and IIx muscle fibers were positively correlated with muscle shear force and glycolysis rate, and type I muscle fibers were significantly and negatively correlated with the activities of the key enzymes of glycolysis within 6 h. The results showed that the muscle fibers of LT muscle had the greatest glycolysis capacity. These results suggest that an excessive type IIb muscle fiber number percentage and area in camel meat accelerated the glycolysis process, but seriously affected the sensory profile of the camel meat. The results of this study provide directions for the camel industry when addressing the poor tenderness of camel meat.
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Affiliation(s)
- Haodi Lyu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Qin Na
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Linlin Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yafei Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Zengtuo Zheng
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yinga Wu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yuanyuan Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Gai Hang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Xiangwei Zhu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Rimutu Ji
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
- Inner Mongolia Institute of Camel Research, Alxa 737300, China
| | - Fucheng Guo
- School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China
| | - Liang Ming
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
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Djenane D, Aider M. The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives. F1000Res 2024; 11:1085. [PMID: 38798303 PMCID: PMC11128057 DOI: 10.12688/f1000research.125246.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 11/28/2023] [Indexed: 05/29/2024] Open
Abstract
The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.
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Affiliation(s)
- Djamel Djenane
- Laboratory of Food Quality and Food Safety, Department of Food Science and Technology., University of Mouloud MAMMERI, Tizi-Ouzou, 15000, Algeria
| | - Mohammed Aider
- Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec City, QC, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada
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Alfaifi BM, Al-Ghamdi S, Othman MB, Hobani AI, Suliman GM. Advanced Red Meat Cooking Technologies and Their Effect on Engineering and Quality Properties: A Review. Foods 2023; 12:2564. [PMID: 37444300 DOI: 10.3390/foods12132564] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/28/2023] [Revised: 06/18/2023] [Accepted: 06/28/2023] [Indexed: 07/15/2023] Open
Abstract
The aim of this review is to investigate the basic principles of red meat cooking technologies, including traditional and modern methods, and their effects on the physical, thermal, mechanical, sensory, and microbial characteristics of red meat. Cooking methods were categorized into two categories: traditional (cooking in the oven and frying) and modern (ohmic, sous vide, and microwave cooking). When red meat is subjected to high temperatures during food manufacturing, it undergoes changes in its engineering and quality attributes. The quality standards of meat products are associated with several attributes that are determined by food technologists and consumers based on their preferences. Cooking improves the palatability of meat in terms of tenderness, flavor, and juiciness, in addition to eliminating pathogenic microorganisms. The process of meat packaging is one of the important processes that extend the life span of meat and increase its shelf life due to non-exposure to oxygen during cooking and ease of handling without being exposed to microbial contamination. This review highlights the significance of meat cooking mathematical modeling in understanding heat and mass transfer phenomena, reducing costs, and maintaining meat quality. The critical overview considers various production aspects/quality and proposed methods, such as, but not limited to, hurdle technology, for the mass production of meat.
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Affiliation(s)
- Bandar M Alfaifi
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Saleh Al-Ghamdi
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Moath B Othman
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
- Department of Agricultural Engineering, Faculty of Agriculture, Foods & Environment, Sana'a University, Sana'a 13020, Yemen
| | - Ali I Hobani
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
| | - Gamaleldin M Suliman
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, P.O. Box 2460, Riyadh 11451, Saudi Arabia
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Al-Harrasi M, Al-Habsi K, Ali H, Al-Marzooqi W, Al-Kharousi K, Al-Hamrashdi A, El-Tahir HA, Elshafie EI. Circulation of Trypanosoma evansi antibodies and risk variables among dromedary camels in Al Batinah governorates, Sultanate of Oman. VETERINARY PARASITOLOGY: REGIONAL STUDIES AND REPORTS 2023; 40:100863. [PMID: 37068866 DOI: 10.1016/j.vprsr.2023.100863] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 11/14/2022] [Accepted: 03/21/2023] [Indexed: 03/29/2023]
Abstract
Trypanosoma evansi is a blood protozoan infects camels with Surra disease and causes high economic losses. The current study was focused on estimating the seroprevalence and associated risk factors of Surra disease among camels, using 425 blood samples collected from 45 farms in nine Wilayats of Al Batinah governorates in the Sultanate of Oman. Host and environmental risk factors associated with T. evansi seroprevalence were analyzed by questionnaire arranged during sample collection. The overall seroprevalence by the serological CATT/T. evansi was 19.5% (83/425, CI: 16.0-23.6%). The seroconversion rate between the two governorates of north and south Al Batinah was not statistically significant (p > 0.05). However, the highest frequency was in Al Musannah at 41.7% (10/24, CI: 22.1-63.4%), and the lowest was in Al Khaburah at 10.5% (6/57, CI: 4.0-21.5%). Most of the owners in Al Khaburah (82.5%) were aware of T. evansi importance, and therefore they kept camels separate from ruminants. The ticks-free camels, racing camels and camels less than five years old showed higher T. evansi seroprevalence than other camels. The mean total protein was significantly (t = 2.817, p = 0.006) higher in seropositive camels (6.49 ± 0.75) compared to seronegative ones (6.25 ± 0.55), whereas PCV was not statistically different between the positive (28.96 ± 4.33) and negative camels (29.83 ± 3.63). Further studies are highly recommended to determine the prevalence and type of T. evansi in camels and ruminants in different governorates in Oman, especially in the Dhofar region, where the highest camel density is reported in the country.
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Affiliation(s)
- Mazen Al-Harrasi
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman
| | - Khalid Al-Habsi
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman
| | - Haytham Ali
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman
| | - Waleed Al-Marzooqi
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman
| | - Kaadhia Al-Kharousi
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman
| | - Abeer Al-Hamrashdi
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman
| | - Hatim Ali El-Tahir
- Animal Health Research Center, Ministry of Agriculture & Fisheries, Muscat, Oman; Central Veterinary Research Laboratory, Al Amarat, Khartoum, Sudan
| | - Elshafie I Elshafie
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman; Central Veterinary Research Laboratory, Al Amarat, Khartoum, Sudan.
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Manheem K, Adiamo O, Roobab U, Mohteshamuddin K, Hassan HM, Nirmal NP, Maqsood S. A Comparative Study on Changes in Protein, Lipid and Meat-Quality Attributes of Camel Meat, Beef and Sheep Meat (Mutton) during Refrigerated Storage. Animals (Basel) 2023; 13:ani13050904. [PMID: 36899761 PMCID: PMC10000245 DOI: 10.3390/ani13050904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2022] [Revised: 02/22/2023] [Accepted: 02/24/2023] [Indexed: 03/06/2023] Open
Abstract
An in-depth characterisation of protein and lipid fractions and changes in the physicochemical and meat-quality attributes of camel meat, beef and mutton over 9 days of refrigerated storage was investigated. The lipids of all the meat samples, especially those in camel meat, underwent significant oxidation in the first 3 days of storage. A decrease in pigment and redness (a* value) with an increase in the storage time was noticed in all the meat samples, suggesting the oxidation of the haem protein. The mutton samples displayed greater protein extractability, while the protein solubility values in all the meat samples were similar, and these varied as storage progressed. The drip loss percentage in camel meat and mutton were two times higher than in beef, and it increased during storage period. The textural properties of fresh camel meat were higher than mutton and beef, and these decreased during day 3 and 9, respectively, indicating the proteolysis and the degradation of the structural proteins, which were also evident from the SDS-PAGE pattern.
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Affiliation(s)
- Kusaimah Manheem
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Oladipupo Adiamo
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Brisbane, QLD 4068, Australia
| | - Ume Roobab
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Khaja Mohteshamuddin
- Department of Veterinary Medicine, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Hassan. M. Hassan
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
| | - Nilesh. P. Nirmal
- Institute of Nutrition, Mahidol University, 999 Phutthamonthon 4 Road, Salaya, Nakhon Pathom 73170, Thailand
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain P.O. Box 15551, United Arab Emirates
- Correspondence:
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Effects of the Sous Vide and Conventional Electric Oven Cooking Methods on the Physio-Sensory Quality Attributes of Arabian Camel (Camelus dromedarius) Meat. Processes (Basel) 2023. [DOI: 10.3390/pr11010182] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023] Open
Abstract
This study aimed to evaluate the effect of the sous vide and electric oven cooking methods on the physical and sensory characteristics of camel meat. A combination of 4 cooking temperatures (70, 80, 90, and 100 °C) and 6 cooking times (30, 60, 90, 120, 150, and 180 min) was applied. Both methods significantly affected the meat’s physical properties (pH, cooking loss, density, lightness, redness, and yellowness color components), except for water activity. Furthermore, the cooking temperature and time significantly affected all the sensory properties (tenderness, flavor, juiciness, and general acceptance). The cooking loss was the only parameter affected significantly by the interaction of the cooking method, cooking temperature, and cooking time. It is concluded that the sous vide method is the more suitable method for cooking camel meat compared to the electric oven method considering the cooking temperature and time. Further studies are recommended to estimate energy consumption for both cooking methods evaluated in this study aiming at reducing the overall power expenditure.
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Abdelrahman MM, Alhidary IA, Alobre MM, Matar AM, Alharthi AS, Faye B, Aljumaah RS. Regional and Seasonal Variability of Mineral Patterns in Some Organs of Slaughtered One-Humped Camels [ Camelus dromedarius] from Saudi Arabia. Animals (Basel) 2022; 12:ani12233343. [PMID: 36496861 PMCID: PMC9736909 DOI: 10.3390/ani12233343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 11/09/2022] [Accepted: 11/17/2022] [Indexed: 12/05/2022] Open
Abstract
Camel products are receiving great interest worldwide because of their high functional properties and nutritive values. Therefore, this study was focused on the variation of copper [Cu], zinc [Zn], manganese [Mn], selenium [Se], iron [Fe], iodine [I], and some heavy metals, cobalt [Co], lead [Pb], and cadmium [Cd], in the blood and tissues of slaughtered camels from five regions in Saudi Arabia [SA] during the summer and winter seasons, because environmental factors vary from region to region. Whole blood, meat, liver, rumen fluid, and rumen tissues were collected from the slaughterhouse in each region during the two seasons. Moreover, samples were prepared and analyzed for trace mineral and heavy metal concentrations using ICP-MS. The data were statistically analyzed as part of a complete randomized design and correlation analysis for season and location using SAS. The findings revealed a pattern in the minerals, with Ca being the only mineral that was unrelated to other minerals in the liver. For lead and cadmium, our mean value in liver [0.40 µg/g] was below the limit of the EU standard for cadmium [0.50 µg/g], while in meat and liver, lead contents [1.62 µg/g and 2.57 µg/g, respectively] were above the limit of the EU standard [0.10 and 0.20 µg/g, respectively]. For meat, the significantly highest positive correlations were observed between P and Mg [R2 = 0.928], Fe and Mn [R2 = 0.860], and Co and Mn [R2 = 0.821]. For rumen tissues, P and Mg were highly correlated [R2 = 0.958] as well as Zn and Mg [R2 = 0.857], Zn and P [R2 = 0.836], and Fe and Ca [R2 = 0.802]. As a result, a region and season reflect variations in mineral concentrations in SA during the summer and winter seasons. Further intensive research is needed to investigate the minerals' biological mechanisms in camels under different environmental conditions.
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Affiliation(s)
- Mutassim M. Abdelrahman
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11362, Saudi Arabia
- Correspondence: ; Tel.: +966-56-619-4484
| | - Ibrahim A. Alhidary
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11362, Saudi Arabia
| | - Mohsen M. Alobre
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11362, Saudi Arabia
| | - Abdulkareem M. Matar
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11362, Saudi Arabia
| | - Abdulrahman S. Alharthi
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11362, Saudi Arabia
| | - Bernard Faye
- CIRAD-ES, UMR SELMET, Campus International de Baillarguet, 34398 Montpellier, France
- Department of Biotechnology, Faculty of Biology and Biotechnology, Kazakh National University Al-Farabi, Almaty 050013, Kazakhstan
| | - Riyadh S. Aljumaah
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11362, Saudi Arabia
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Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel (Camelus bactrianus) Meat. Foods 2022. [DOI: 10.3390/foods11203276] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Bactrian camel (Camelus bactrianus) meat, as a product of national geographical indication, is mainly produced in the northwest regions of China. This study systematically evaluated the edible quality, nutritional quality, and carcinogenic substances of Bactrian camel meat using different heating times in four thermal processing methods (steaming, boiling, frying, and microwaving). Compared with the control group (uncooked), the thermal processing of meat demonstrated lower redness and moisture content; higher shear force values and protein, fat, and ash contents; and sharply increased the levels of amino acids and fatty acids. The moisture content of the fried and microwave-treated meat was significantly lower than that of the steamed and boiled meat (p < 0.05). Steamed meat was higher in protein but had a lower fat content than the other three processing methods (p < 0.05). Compared with frying and microwaving, meat from steaming and boiling showed higher levels of essential amino acids and lower shear force values. However, the smoke generated during frying led to the formation of large amounts of polycyclic aromatic hydrocarbons (PAHs) and nitrites, and the levels of these substances increased with heating time. In addition, with the extension of the heating time, the shear force of the meat also increased gradually (p < 0.05). In summary, steaming and boiling were proven to be suitable processing methods for preserving better nutritional values while delivering less carcinogenic risk. With our results, we have established a nutritional database for Bactrian camel meat, providing a reference for selecting a suitable thermal processing method.
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Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:4581821. [PMID: 36284564 PMCID: PMC9588373 DOI: 10.1155/2022/4581821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 09/27/2022] [Accepted: 10/05/2022] [Indexed: 11/30/2022]
Abstract
The chemical composition of unpollinated Barhi date fruit (UBDF) (at khalal maturity stage) pulp and its effect as fiber source or fat replacer on the quality characteristics of camel meat burgers were investigated. The UBDF was characterized by high total carbohydrate, fiber, and mineral contents. It contains substantial amounts of fiber (19.60%) and low-fat content. Prepared UBDF pulp was added to camel meat burger as a fiber source at 2.5, 5, 7.5, 10, and 15% instead of camel meat and as a fat replacer at 50, 75, and 100% instead of camel-back fat during manufacturing of camel meat burgers. Chemical composition, mineral content, instrumental color, cooking characteristics, and organoleptic properties were evaluated. Results indicated that adding UBDF as fiber source significantly reduced moisture and protein contents and increased total carbohydrates, including fiber content. In camel meat burgers, K and Ca significantly increased in UBDF level-dependent manure. Adding UBDF as a fat replacer significantly increased moisture and total carbohydrate contents, while a significant reduction in fat content has been remarked. Increasing the levels of UBDF pulp as either fiber source or fat replacer in camel burgers improved (p < 0.05) shrinkage, cooking loss, and cooking yield in roasted camel burger level-dependent manure. The incorporation of UBDF pulp in camel burgers increased the lightness (L∗) values and decreased the redness (a∗) and yellowness (b∗) significantly. The formulated camel burgers with different UBDF pulp levels revealed better organoleptic characteristics than normal camel meat burgers. Interestingly, adding UBDF as fiber source at 7.5-15% presented overall acceptability of more than 90% compared to the control sample of 81.7%. In the same context, adding UBDF as a fat replacer at 100% replacing the level of added fats scored overall acceptability of more than 93.60% compared to the control sample of 67.4%. Generally, according to the results of this study, it could be concluded that UBDF pulp could be used as a functional additive to produce high-fiber and/or low-fat camel meat burgers.
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Kadim IT, Al-Amri IS, Alkindi AY, Haq QMI. Nutritional values and health benefits of dromedary camel meat. Anim Front 2022; 12:61-70. [PMID: 35974788 PMCID: PMC9374515 DOI: 10.1093/af/vfac051] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Affiliation(s)
- Isam T Kadim
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
| | - Issa S Al-Amri
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
| | - Abdulaziz Y Alkindi
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
| | - Quazi M I Haq
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
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12
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Smili H, Boudida Y, Becila S, Babelhadj B, Idder M, Chehma A, Adamou A, Boudjellal A, Sentandreu MA, Ouali A. Early postmortem degradation of actin muscle protein in Algerian Sahraoui dromedaries. FOOD SCI TECHNOL INT 2022:10820132221097879. [PMID: 35473401 DOI: 10.1177/10820132221097879] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The present study aimed to evaluate actin degradation during the early postmortem time in Longissimus Lumborum muscle according to Sahraoui dromedary's age. A sample of eight males, young (2 years old) and adult (8 years old) dromedaries, was used to investigate meat quality traits and actin proteolysis during the conversion of muscle to meat. Results demonstrated higher pH values in young compared to adult with a polyphasic pH drop profile. While, age did not affect drip loss (DL) and the values at 72 h postmortem varied from 5 to 9%. Western blot revealed that actin proteolysis occurred since 1 h postmortem and that it was affected by age and postmortem time. In particular, the 32 and 25 kDa actin fragments could be potential markers of ongoing meat tenderization.
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Affiliation(s)
- Hanane Smili
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie.,Laboratoire des Bioressources Sahariennes: préservation et valorisation, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Yasmine Boudida
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie
| | - Samira Becila
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie
| | - Baaissa Babelhadj
- Laboratoire de protection des écosystèmes en zones arides et semi-arides, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie.,Ecole normale supérieure de Ouargla, Ouargla, Algérie
| | - Messaouda Idder
- Laboratoire des Bioressources Sahariennes: préservation et valorisation, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Abdelmajid Chehma
- Laboratoire des Bioressources Sahariennes: préservation et valorisation, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Abdelkader Adamou
- Laboratoire de protection des écosystèmes en zones arides et semi-arides, 257251Université Kasdi Merbah Ouargla, Ouargla, Algérie
| | - Abdelghani Boudjellal
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition, de l'Alimentation et des Technologies Agro-Alimentaires (INATAA), 567246Université Frères Mentouri Constantine 1, Constantine, Algérie
| | | | - Ahmed Ouali
- UR370, QuaPA, 481410INRA de Clermont Ferrand Theix, st. Genes Champanelle, France
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13
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Si R, Na Q, Wu D, Wu X, Ming L, Ji R. Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel ( Camelus bactrianus) Meat. Foods 2022; 11:foods11071021. [PMID: 35407108 PMCID: PMC8997391 DOI: 10.3390/foods11071021] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 02/01/2023] Open
Abstract
Camel meat could have health benefits for human consumers due to its nutritional value. The influence of age and muscle type on the chemical composition and quality characteristics of Bactrian camel meat was examined in the present study. Samples of the Longissimus thoracic (LT), Semitendinosus (ST), and Psoas major (PM) muscles were collected from a total of fifteen male camels in three different age groups (3−4 years, 6−7 years, and 9−10 years). The younger camels exhibited higher values of moisture, polyunsaturated fatty acids, ultimate pH, cooking loss, and lightness, but lower fat, shear force, and redness values compared to meat collected from older camels. The LT muscle had higher fat and color parameters (lightness, redness, yellowness) but lower shear force values than the ST and PM muscles (p < 0.05). The ST muscles had a higher content of n-6 polyunsaturated fatty acids and n-3 polyunsaturated fatty acids but lower cooking loss values than the LT and PM muscles. These results indicated that younger camels provide better meat quality traits than older camels. The results of the present study will improve the marketing of Bactrian camel meat products and will provide more information about the most suitable muscles and the optimal slaughter age.
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Affiliation(s)
- Rendalai Si
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Qin Na
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Dandan Wu
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Xiaoyun Wu
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Liang Ming
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Rimutu Ji
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
- Inner Mongolia Institute of Camel Research, Alxa 737300, China
- Correspondence:
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14
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Smili H, Becila S, della Malva A, Redjeb A, Albenzio M, Sevi A, Santillo A, Babelhadj B, Adamou A, Boudjellal A, Marino R. Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics. Foods 2022; 11:foods11050732. [PMID: 35267365 PMCID: PMC8909503 DOI: 10.3390/foods11050732] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2022] [Revised: 02/26/2022] [Accepted: 02/27/2022] [Indexed: 11/20/2022] Open
Abstract
The effects of slaughter age (2 vs. 9 years) and postmortem time (6, 8, 10, 12, 24, 48 and 72 h) on the meat quality and protein changes of the longissimus lumborum muscles of the Algerian Sahraoui dromedary were investigated. Muscles of young dromedaries evidenced a slower acidification process and a significantly higher myofibrillar fragmentation index throughout the postmortem time. The SDS-PAGE of sarcoplasmic and myofibrillar proteins revealed that meat from young dromedaries was characterized by the lowest percentage of myoglobin (p < 0.001) and the highest percentage of desmin (p < 0.01). During postmortem time, a decrease was found for phosphoglucomutase (p < 0.01), α-actinin (p < 0.05) and desmin (p < 0.01) in meat from young dromedaries. Western blot revealed an intense degradation of troponin T in younger dromedaries, with an earlier appearance of the 28 kDa polypeptide highlighting differences in the proteolytic potential between dromedaries of different ages. Principal component analysis showed that meat from young dromedaries, starting from 24 h postmortem, was located in a zone of the plot characterized by higher levels of the myofibrillar fragmentation index, 30 kDa polypeptide and enolase, overall confirming greater proteolysis in younger animals. Data suggest that the investigation of the muscle proteome is necessary to set targeted interventions to improve the aging process of dromedary meat cuts.
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Affiliation(s)
- Hanane Smili
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, Route Ain El-Bey, Constantine 25000, Algeria; (H.S.); (S.B.); (A.B.)
- Faculté des Sciences de la Nature et de la Vie, Université Kasdi Merbah Ouargla, Ouargla 30000, Algeria; (A.R.); (B.B.); (A.A.)
| | - Samira Becila
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, Route Ain El-Bey, Constantine 25000, Algeria; (H.S.); (S.B.); (A.B.)
| | - Antonella della Malva
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy; (M.A.); (A.S.); (A.S.); (R.M.)
- Correspondence:
| | - Ayad Redjeb
- Faculté des Sciences de la Nature et de la Vie, Université Kasdi Merbah Ouargla, Ouargla 30000, Algeria; (A.R.); (B.B.); (A.A.)
| | - Marzia Albenzio
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy; (M.A.); (A.S.); (A.S.); (R.M.)
| | - Agostino Sevi
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy; (M.A.); (A.S.); (A.S.); (R.M.)
| | - Antonella Santillo
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy; (M.A.); (A.S.); (A.S.); (R.M.)
| | - Baaissa Babelhadj
- Faculté des Sciences de la Nature et de la Vie, Université Kasdi Merbah Ouargla, Ouargla 30000, Algeria; (A.R.); (B.B.); (A.A.)
| | - Abdelkader Adamou
- Faculté des Sciences de la Nature et de la Vie, Université Kasdi Merbah Ouargla, Ouargla 30000, Algeria; (A.R.); (B.B.); (A.A.)
| | - Abdelghani Boudjellal
- Equipe Maquav, Laboratoire Bioqual, Institut de la Nutrition de l’Alimentation et des Technologies Agro-Alimentaires (INATAA), Université Frères Mentouri Constantine 1, Route Ain El-Bey, Constantine 25000, Algeria; (H.S.); (S.B.); (A.B.)
| | - Rosaria Marino
- Department of Agriculture, Food, Natural Resources and Engineering (DAFNE), University of Foggia, Via Napoli 25, 71121 Foggia, Italy; (M.A.); (A.S.); (A.S.); (R.M.)
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15
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AlAskar H, Alhajeri BH, Almathen F, Alhaddad H. Genetic Diversity and Population Structure of Dromedary Camel-Types. J Hered 2021; 111:405-413. [PMID: 32530038 DOI: 10.1093/jhered/esaa016] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2020] [Accepted: 06/08/2020] [Indexed: 12/14/2022] Open
Abstract
The dromedary camel is a unique livestock for its adaptations to arid-hot environments and its ability to provide goods under extreme conditions. There are no registries or breed standards for camels. Thus, named camel populations (i.e., camel-types) were examined for genetic uniqueness and breed status. Camel populations are generally named based on shared phenotype, country or region of origin, tribal ownership, or the ecology of their habitat. A dataset of 10 Short-Tandem Repeat markers genotyped for 701 individual camels from 27 camel-types was used to quantify genetic diversity within camel-types, compare genetic diversity across camel-types, determine the population genetic structure of camel-types, and identify camel-types that may represent true breeds. Summary statistics (genotyping call rate, heterozygosity, inbreeding coefficient FIS, and allelic frequencies) were calculated and population-specific analyses (pairwise FST, neighbor-joining tree, relatedness, Nei's genetic distance, principal coordinate analysis [PCoA], and STRUCTURE) were performed. The most notable findings were 1) little variation in genetic diversity was found across the camel-types, 2) the highest genetic diversity measure was detected in Targui and the lowest was in Awarik, 3) camel-types from Asia (especially the Arabian Peninsula) exhibited higher genetic diversity than their counterparts in Africa, 4) the highest DeltaK value of population structure separated camel-types based on geography (Asia vs. Africa), 5) the most distinct camel-types were the Omani, Awarik, and the Gabbra, 6) camel-types originating from the same country did not necessarily share high genetic similarity (e.g., camel-types from Oman), and 7) camel-type names were not consistently indicative of breed status.
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Affiliation(s)
- Huda AlAskar
- Department of Biological Sciences, Kuwait University, Safat, Kuwait
| | - Bader H Alhajeri
- Department of Biological Sciences, Kuwait University, Safat, Kuwait
| | - Faisal Almathen
- Department of Biological Sciences, Kuwait University, Safat, Kuwait.,Department of Veterinary Public Health and Animal Husbandry, College of Veterinary Medicine, King Faisal University, Al-Hasa, Saudi Arabia.,The Camel Research Center, King Faisal University, Al-Hasa, Saudi Arabia
| | - Hasan Alhaddad
- Department of Biological Sciences, Kuwait University, Safat, Kuwait
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16
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Polidori P, Vincenzetti S, Pucciarelli S, Polzonetti V. Comparison of Carcass and Meat Quality Obtained from Mule and Donkey. Animals (Basel) 2020; 10:ani10091620. [PMID: 32927781 PMCID: PMC7552182 DOI: 10.3390/ani10091620] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2020] [Revised: 09/05/2020] [Accepted: 09/09/2020] [Indexed: 11/16/2022] Open
Abstract
The aim of this study was to compare the carcass characteristics and the chemical and physical parameters of the meat produced by 10 male crossbred donkeys and 10 male mules slaughtered at 16 ± 1 years of age. The carcass weight and dressing percentage were significantly (p < 0.05) higher in mules. Samples of the muscle Longissimus thoracis (LT) were analyzed. Donkey meat showed a higher fat content, while the glycogen content was higher in the mule LT. The total collagen content was higher in the mule LT; in this muscle, the shear force values were higher compared to the donkey LT. The lightness parameter (L*) was lower in the mule LT, while the redness index (a*) was higher in the mule LT; this muscle showed a higher content of iron, while zinc was higher in the donkey muscle LT. The donkey LT muscle showed a higher content of essential amino acids (52.2%) compared to the mule LT (50.1%). The results obtained demonstrated that the chemical and physical traits of mule and donkey meat were similar to those of other kinds of equid meat.
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Affiliation(s)
- Paolo Polidori
- School of Pharmacy, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy
- Correspondence: ; Tel.: +39-073-740-4000
| | - Silvia Vincenzetti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy; (S.V.); (S.P.); (V.P.)
| | - Stefania Pucciarelli
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy; (S.V.); (S.P.); (V.P.)
| | - Valeria Polzonetti
- School of Biosciences and Veterinary Medicine, University of Camerino, Via Circonvallazione 93, 62024 Matelica, Italy; (S.V.); (S.P.); (V.P.)
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17
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Hosseini Shekarabi SP, Abbasi Monjezi M, Shaviklo AR, Hussein Mohamed HM. Physicochemical Properties, Electrophoretic Patterns, and Sensory Attributes of Fish Burger Incorporated with Shrimp, Camel, and Ostrich Meats. JOURNAL OF AQUATIC FOOD PRODUCT TECHNOLOGY 2020. [DOI: 10.1080/10498850.2020.1818155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
Affiliation(s)
| | - Milad Abbasi Monjezi
- Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran, Iran
| | - Amir Reza Shaviklo
- Department of Animal Products Processing, Animal Science Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran
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18
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Growth behaviour and thermal inactivation of E. coli O157:H7 and Salmonella spp. in ground lean camel meat. Int J Food Microbiol 2020; 316:108423. [DOI: 10.1016/j.ijfoodmicro.2019.108423] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/26/2019] [Revised: 08/27/2019] [Accepted: 11/03/2019] [Indexed: 11/23/2022]
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19
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Suliman GM, Al-Owaimer AN, Hussein EOS, Abuelfatah K, Othman MB. Meat quality characteristics of the Arabian camel (Camelus dromedarius) at different ages and post-mortem ageing periods. ASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES 2019; 33:1332-1338. [PMID: 32054218 PMCID: PMC7322637 DOI: 10.5713/ajas.19.0589] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 07/17/2019] [Accepted: 10/03/2019] [Indexed: 12/02/2022]
Abstract
Objective Meat quality characteristics and sensory attributes were evaluated in three age groups (12, 18, and 24 mo) of one-humped camels of the Saudi Arabian Najdi breed. Methods Thirty-six male camels (12 for each age group) were used. The Longissimus dorsi muscle from each carcass was divided into three parts and subjected to three ageing periods (1, 5, or 10 d) and evaluated for shear force, myofibril fragmentation index (MFI), expressed juice, cooking loss, and sensory attributes. Results Age had a significant effect on shear force, MFI, expressed juice quantity, and organoleptic properties. Camels slaughtered at 12 mo exhibited lower shear force and MFI, and higher expressed juice quantity, tenderness, juiciness, and overall acceptability than those slaughtered at 24 mo. Ageing had a significant influence on shear force, MFI, expressed juice quantity, but not on cooking loss. Camel meat aged for 10 d exhibited significantly lower shear force values and expressed juice quantity, and significantly higher MFI compared to that aged for 1 d. However, ageing did not significantly affect sensory attributes, except for tenderness, in camels slaughtered at 18 mo. Conclusion Both instrumental and sensory evaluations showed that young camel meat has desirable quality characteristics, with superior tenderness and juiciness.
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Affiliation(s)
- Gamaleldin Mustafa Suliman
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, 11451 Riyadh, Saudi Arabia.,Department of Meat Production, Faculty of Animal Production, University of Khartoum, P.O Box 60, 11451 Khartoum North, Sudan
| | - Abdullah Naser Al-Owaimer
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, 11451 Riyadh, Saudi Arabia
| | - Elsayed Osman Swelum Hussein
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, 11451 Riyadh, Saudi Arabia
| | - Kamaleldin Abuelfatah
- Department of Meat Production, Faculty of Animal Production, University of Khartoum, P.O Box 60, 11451 Khartoum North, Sudan
| | - Moath Badr Othman
- Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, 11451 Riyadh, Saudi Arabia
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20
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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 (Basel) 2019; 9:ani9100834. [PMID: 31635171 PMCID: PMC6826607 DOI: 10.3390/ani9100834] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 10/18/2019] [Accepted: 10/18/2019] [Indexed: 11/17/2022] Open
Abstract
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.
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21
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Seid A, Kurtu MY, Urge M. Age and body condition effects on meat quality of camels (Camelus dromedarius) in eastern Ethiopia. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Meat quality traits of the M. longissimus thoracis of 54 male Issa-Somali dromedary camels in three age groups of 6–10 years (n = 18), 11–17 years (n = 18), and ≥18 years (n = 18), with six camels in each of three body-condition-score groups (poor, medium and good) within each age group were investigated in eastern Ethiopia. Results showed that tenderness and juiciness decreased with age, but increased with body condition (P < 0.0001). Ultimate pH was higher for muscle from the 6- to 10-year-old group (5.62) (P < 0.001), and for the poor body-condition group (5.63) (P < 0.0001). Meat from camels aged 6–10 years old had higher expressed juice (21.21 cm2/g vs 16.67 cm2/g) and cooking loss (42.81% vs 39.86%) than camels aged ≥18 years old. Similarly, meat from camels with poor body condition had higher expressed juice (21.42 cm2/g vs 16.39 cm2/g) and cooking loss (43.99% vs 38.48%) than that from camels with good body condition. The overall L*, a* and b* instrumental colour values were 29.66, 12.17 and 9.69, respectively. It can be concluded that camels aged 11–17 years old with medium body condition can meet the required levels for many quality traits.
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22
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Polidori P, Pucciarelli S, Cammertoni N, Polzonetti V, Vincenzetti S. The effects of slaughter age on carcass and meat quality of Fabrianese lambs. Small Rumin Res 2017. [DOI: 10.1016/j.smallrumres.2017.08.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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23
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Abrhaley A, Leta S. Medicinal value of camel milk and meat. JOURNAL OF APPLIED ANIMAL RESEARCH 2017. [DOI: 10.1080/09712119.2017.1357562] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Askale Abrhaley
- Faculty of Veterinary Medicine, University of Gondar, Gondar, Ethiopia
| | - Samson Leta
- College of Veterinary Medicine and Agriculture, Addis Ababa University, Bishoftu, Ethiopia
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24
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Effect of commercial starter cultures on physicochemical, microbiological and textural characteristics of a traditional dry fermented sausage reformulated with camel meat and hump fat. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2016. [DOI: 10.1007/s11694-016-9445-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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25
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Vacuum packaging as an effective strategy to retard off-odour development, microbial spoilage, protein degradation and retain sensory quality of camel meat. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.022] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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26
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Ibrahim GA, Nour IA, Al-Maqbali R, Kadim IT. Effect of age on concentrations of nutrients in four muscles of the Sudanese dromedary (Camelus dromedaries) camel. JOURNAL OF APPLIED ANIMAL RESEARCH 2016. [DOI: 10.1080/09712119.2016.1232266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ghada A. Ibrahim
- Department of Meat Production, College of Animal Production, University of Bahri, Khartoum, Sudan
| | - Ikhlas A. Nour
- Department of Meat Science, Faculty of Animal Production, University of Khartoum, Khartoum, Sudan
| | - Rabea Al-Maqbali
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
| | - Isam T. Kadim
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
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Mohamed HM, Emara MM, Nouman TM. Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2990-2997. [PMID: 26391435 DOI: 10.1002/jsfa.7468] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2015] [Revised: 09/15/2015] [Accepted: 09/16/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND The camel is an excellent source of high quality meat and camel meat might be a potential alternative for beef. This study aimed to manipulate the raw camel meat for the production of stable and acceptable emulsion sausage, as well as to study the effect of cooking at different core temperatures on the tenderness, sensory quality and microstructure of produced sausage. RESULTS Increasing the cooking temperature of sausages resulted in reduction of the shear force values from 2.67 kgf after cooking at 85 °C to 1.57 kgf after cooking at 105 °C. The sensory scores of sausages have been improved by increasing the cooking core temperature of meat batter. The light and scanning electron microscope micrographs revealed solubilisation of the high quantity of connective tissue of camel meat. High emulsion stability values for the camel meat batter associated with high values of water-holding capacity for raw camel meat and meat batter have been recorded. CONCLUSION Stable and acceptable camel meat emulsion can be developed from camel meat. Increasing the cooking core temperature of meat batter improved the quality of produced sausages. Therefore, camel meat emulsion sausages might be a potential alternative for beef particularly in Asian and African countries. © 2015 Society of Chemical Industry.
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Affiliation(s)
- Hussein Mh Mohamed
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt
| | - Mohamed Mt Emara
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt
| | - Taha M Nouman
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt
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Effects of age and period of fattening on carcass and non-carcass characteristics of one-humped camels. Trop Anim Health Prod 2016; 48:1269-76. [PMID: 27256367 DOI: 10.1007/s11250-016-1087-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2016] [Accepted: 05/23/2016] [Indexed: 10/21/2022]
Abstract
This study was conducted to compare the carcass characteristics and quantity of carcass and non-carcass components of 2- and 3-year-old male camels fattened for either 3 or 6 months. Twelve 2-year-old camels with an average body live weight of 268.5 ± 21.4 kg and twelve 3-year-old camels with an average body live weight of 307.5 ± 29.9 kg were used in a completely randomized design with a 2 × 2 factorial arrangement. For carcass analysis, three camels from each group were selected and slaughtered. The results showed that camel age and fattening period had no significant effect on average daily gain (ADG). Older camels and a longer fattening period resulted in heavier hot and cold carcass weights. Three-year-old camels had a higher dressing percentage compared to 2-year-old camels, regardless of the period of fattening. Analysis of non-carcass components showed that the heaviest component was the hide and 2-year-old camels fattened for 90 days had the greatest weight of hide as percentage of cold carcass weight. Total muscle weight was greater for the 3-year-old camels compared to the 2-year-old ones, regardless of the fattening period, and camels fattened for 180 days had heavier weight than those fattened for 90 days, regardless of age at fattening. However, the greatest weight of total muscle was detected in camels at 2 years of age fattened for 180 days when it was expressed as percentage of carcass weight. The highest and the lowest total fat content as kilogram or as percentage of cold carcass was observed in 3-year-old camels fattened for 180 days and 2-year-old camels fattened for 180 days, respectively. Our results suggested that the best age for slaughtering is 2 years old with the fattening period of 180 days.
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Polidori P, Renieri C, Antonini M, Lebboroni G. Llama Meat Nutritional Properties. ITALIAN JOURNAL OF ANIMAL SCIENCE 2016. [DOI: 10.4081/ijas.2007.1s.857] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Affiliation(s)
- P. Polidori
- Dipartimento di Scienze Ambientali. Università di Camerino, Via Circonvallazione 93, 62024, Matelica (MC), Italy
| | - C. Renieri
- Dipartimento di Scienze Ambientali. Università di Camerino, Via Circonvallazione 93, 62024, Matelica (MC), Italy
| | - M. Antonini
- ENEA Centro Ricerche Casaccia, Via Anguillarese 301, 00060, S. Maria di Galeria (Roma), Italy
| | - G. Lebboroni
- Dipartimento di Scienze Ambientali. Università di Camerino, Via Circonvallazione 93, 62024, Matelica (MC), Italy
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Zahedi Y, Varidi MJ, Varidi M. Proteome Changes in biceps femoris Muscle of Iranian
One-Humped Camel and Their Effect on Meat Quality Traits. Food Technol Biotechnol 2016; 54:324-334. [PMID: 27956864 DOI: 10.17113/ftb.54.03.16.4316] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
In this study physicochemical and quality traits of biceps femoris and longissimus thoracis muscles of male and female Iranian one-humped camel were determined during 14 days of refrigeration storage. Analysis of variance of the results showed that only shear force and temperature were affected by the gender (p<0.05). Anatomical location of the muscle influenced the meat properties except for drip loss (p<0.05). Also, except for cooking loss, ageing influenced the physicochemical and quality properties of meat; during 14 days of storage, proteolysis resulted in an increase of L* and b* values, drip loss and myofibrillar fragmentation index, and the decrease of a* value, expressed juice, shear force and sarcomere length. Proteome changes (myofibrillar proteins) during storage were investigated. Gel analysis revealed that 19 protein spots were significantly changed during 24, 72 and 168 h post-mortem. Fifteen spots were identified by MALDI-TOF/TOF mass spectrometer. Correlation analysis revealed significant correlations of actin, troponin T, capping protein, heat shock proteins (HSP) and desmin with physicochemical and quality properties of meat (p<0.05). Actin might be a potential protein marker for colour, tenderness and water-holding capacity, and HSP27 and desmin are good candidate markers for colour and tenderness, respectively.
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Affiliation(s)
- Younes Zahedi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources,
University of Mohaghegh Ardabili, P.O. Box 56199-11367, Ardabil, Iran
| | - Mohammad-Javad Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad,
P.O. Box 91775-1163, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad,
P.O. Box 91775-1163, Mashhad, Iran
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31
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Characterisation of the lipid and protein fraction of fresh camel meat and the associated changes during refrigerated storage. J Food Compost Anal 2015. [DOI: 10.1016/j.jfca.2014.12.027] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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32
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Ebadi Z. The comparison of carcass characteristics and chemical composition of dromedary and crossbred (C. dromedarius and C. bactrianus) camel meat during two growth periods. Small Rumin Res 2015. [DOI: 10.1016/j.smallrumres.2015.03.005] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Development of Turkish dry-fermented sausage (sucuk) reformulated with camel meat and hump fat and evaluation of physicochemical, textural, fatty acid and volatile compound profiles during ripening. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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34
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Caractérisation des acides gras de la viande cameline en Algérie. CAHIERS DE NUTRITION ET DE DIÉTÉTIQUE 2014. [DOI: 10.1016/j.cnd.2014.03.007] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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Kadim I, Mahgoub O, Mbaga M. Potential of camel meat as a non-traditional high quality source of protein for human consumption. Anim Front 2014. [DOI: 10.2527/af.2014-0028] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- I.T. Kadim
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
| | - O. Mahgoub
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
| | - M. Mbaga
- Department of Natural Resource Economics, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
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36
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Eskandari MH, Majlesi M, Gheisari HR, Farahnaky A, Khaksar Z. Comparison of some physicochemical properties and toughness of camel meat and beef. JOURNAL OF APPLIED ANIMAL RESEARCH 2013. [DOI: 10.1080/09712119.2013.792735] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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37
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Al-Owaimer AN, Suliman GM, Sami AS, Picard B, Hocquette JF. Chemical composition and structural characteristics of Arabian camel (Camelus dromedarius) m. longissimus thoracis. Meat Sci 2013; 96:1233-41. [PMID: 24334045 DOI: 10.1016/j.meatsci.2013.10.025] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2013] [Revised: 10/12/2013] [Accepted: 10/21/2013] [Indexed: 11/29/2022]
Abstract
Saudi Arabian camels of four breeds (6 animals per breed) were used to evaluate characteristics and quality of their meat. Chemical composition, fibre cross sectional area, collagen content, muscle metabolism, cooking loss, pH at 24 h post mortem, colour values (except redness) and shear force of Longissimus thoracis (LT) muscle did not differ between the breeds. Elevated pH values and short sarcomeres reduced overall tenderisation, with a difference between myofibril fragmentation index (P<0.001) and sarcomere length (P<0.05) between breeds. A positive correlation was observed between the activities of the mitochondrial enzymes (r>0.49), between the glycolytic activities (PFK and LDH) (r=0.61) and between Myosin Heavy Chain IIa and LDH activity. The intramuscular fat content was positively associated with redness and muscle oxidative metabolism, whereas shear force had a slight positive association with collagen content and muscle glycolytic metabolism and a negative association with muscle oxidative metabolism and muscle fibre area.
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Affiliation(s)
- A N Al-Owaimer
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, 11451 Riyadh, Saudi Arabia
| | - G M Suliman
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, 11451 Riyadh, Saudi Arabia
| | - A S Sami
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, 11451 Riyadh, Saudi Arabia; Department of Animal production, Faculty of Agriculture, Cairo University, Gamaa Street, 12613, Giza, Egypt
| | - B Picard
- INRA, UMR1213, Recherches sur les Herbivores, F-63122 Saint Genès Champanelle, France; Clermont Université, VetAgro Sup, UMR1213, Recherches sur les Herbivores, F-63122 Saint Genès Champanelle, France
| | - J F Hocquette
- INRA, UMR1213, Recherches sur les Herbivores, F-63122 Saint Genès Champanelle, France; Clermont Université, VetAgro Sup, UMR1213, Recherches sur les Herbivores, F-63122 Saint Genès Champanelle, France.
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38
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Microstructural and mechanical properties of camel longissimus dorsi muscle during roasting, braising and microwave heating. Meat Sci 2013; 95:419-24. [DOI: 10.1016/j.meatsci.2013.05.018] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2012] [Revised: 05/11/2013] [Accepted: 05/13/2013] [Indexed: 11/22/2022]
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39
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Meat quality attributes of the Longissimus lumborum muscle of the Kh'ara genotype of llama (Lama glama) reared extensively in northern Chile. Meat Sci 2013; 94:89-94. [DOI: 10.1016/j.meatsci.2012.12.013] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2012] [Revised: 12/14/2012] [Accepted: 12/18/2012] [Indexed: 11/18/2022]
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40
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Kadim IT, Al-Karousi A, Mahgoub O, Al-Marzooqi W, Khalaf SK, Al-Maqbali RS, Al-Sinani SSH, Raiymbek G. Chemical composition, quality and histochemical characteristics of individual dromedary camel (Camelus dromedarius) muscles. Meat Sci 2012; 93:564-71. [PMID: 23273465 DOI: 10.1016/j.meatsci.2012.11.028] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2012] [Revised: 08/15/2012] [Accepted: 11/03/2012] [Indexed: 11/29/2022]
Abstract
This study characterized the chemical composition, quality and histological traits of six muscles from 10 dromedary carcasses. There were significant differences in moisture, fat, protein, mineral, saturated and unsaturated fatty acid contents between muscles. The longissimus thoracis (LT) had the highest cooking loss (33.5%) and triceps brachii (TB) the lowest (29.2%). The shear force value of semitendinosus (ST), semimembranosus (SM) and biceps femoris (BF) were significantly higher than infraspinatus (IS), TB and LT. The LT had significantly higher values for L*, a*, b* than ST. The SM had the lowest MFI (65.3), while IS had the highest value (75.8). The ST significantly had the highest and lowest proportions of Type I and Type IIA muscle fibers, respectively than other muscles. This study indicated that composition, quality, and histochemical parameters varied among camel muscles and the knowledge of this variation allows for better marketing and processing of camel meat.
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Affiliation(s)
- I T Kadim
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34 Al-Khoud, Muscat, Oman.
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41
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Molecular detection of the Aeromonas virulence aerolysin gene in retail meats from different animal sources in Egypt. World J Microbiol Biotechnol 2012; 28:1863-70. [PMID: 22806009 DOI: 10.1007/s11274-011-0915-z] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2011] [Accepted: 09/29/2011] [Indexed: 10/14/2022]
Abstract
Meat commonly contain the same Aeromonas spp. which occur in human diarrhoeal and non-diarrhoeal faecal samples. Motile Aeromonas were isolated from 5.6% of total 302 samples. The distribution of the isolates were 5.9 and 5.2% in fresh and frozen samples, respectively. Of the 302 samples taken of the four animal meat species investigated, the genus Aeromonas were isolated in 12.3% of the fresh samples collected from buffalo meat, in 6.5% of the samples collected from sheep meat and 14.0% from the samples collected from the cattle frozen meat samples. The camel meat did not reveal any Aeromonas isolates. Aeromonas hydrophila was isolated as the most prevalent species with 6.8%, followed by Aeromonas caviae with 2.7% and Aeromonas sobria with 2.1% from the total meat samples. Aerolysin toxin gene (aerA) was detected in 3/17 isolates of A. hydrophila isolated from contaminated meat. Infection due to bacterial pathogen with such virulent factor through contact with contaminated meat while handling them, poses health hazards to humans.
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42
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Abdelhadi O, Babiker S, Picard B, Jurie C, Jailler R, Hocquette J, Faye B. Effect of season on contractile and metabolic properties of desert camel muscle (Camelus dromedarius). Meat Sci 2012; 90:139-44. [DOI: 10.1016/j.meatsci.2011.06.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2010] [Revised: 05/25/2011] [Accepted: 06/10/2011] [Indexed: 10/18/2022]
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43
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Polidori P, Ortenzi A, Vincenzetti S, Beghelli D. Dietary properties of lamb meat and human health. MEDITERRANEAN JOURNAL OF NUTRITION AND METABOLISM 2010. [DOI: 10.1007/s12349-010-0032-9] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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44
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Elsanhoty RM, El-Gohery SS, Badr FH. Cholesterol reduction in camel hump fat using β-cyclodextrin. J Verbrauch Lebensm 2010. [DOI: 10.1007/s00003-010-0623-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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45
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FALLAH AZIZALAH, TAJIK HOSSEIN, FARSHID AMIRABBAS. CHEMICAL QUALITY, SENSORY ATTRIBUTES AND ULTRASTRUCTURAL CHANGES OF GAMMA-IRRADIATED CAMEL MEAT. ACTA ACUST UNITED AC 2010. [DOI: 10.1111/j.1745-4573.2009.00207.x] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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46
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Soltanizadeh N, Kadivar M, Keramat J, Bahrami H, Poorreza F. Camel cocktail sausage and its physicochemical and sensory quality. Int J Food Sci Nutr 2010; 61:226-43. [PMID: 20095913 DOI: 10.3109/09637480903373328] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The objective of this study was to compare the nutritional values of camel semitendinosus muscles with those of calves. Then, sausages were made from camel meat, beef and equal proportions of each and stored at 4 degrees C for 45 days. The composition, physicochemical characteristics, sensory properties, and microstructure of the samples were evaluated. The proximate composition of meat from the two species was significantly different. Beef contained a significantly higher amount of vitamin E, whereas camel meat had better profile of fatty acid and higher iron content. Camel meat had a higher pH but similar myofibrillar protein content as beef. Sausages made from 100% camel meat also had higher pH and cooking yield along with higher a* (redness) and lower L* (lightness) than the others. 2-Thiobarbitoric acid values among these treatments were significantly different. Samples containing 50% of each meat had a higher resistance to shear force; however, panelists could not detect any significant difference in tenderness of the samples.
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Affiliation(s)
- Nafiseh Soltanizadeh
- Department of Food Science and Technology, Isfahan University of Technology, Isfahan 84156, Iran
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47
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Salvá BK, Zumalacárregui JM, Figueira AC, Osorio MT, Mateo J. Nutrient composition and technological quality of meat from alpacas reared in Peru. Meat Sci 2009; 82:450-5. [DOI: 10.1016/j.meatsci.2009.02.015] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2008] [Revised: 02/18/2009] [Accepted: 02/20/2009] [Indexed: 10/21/2022]
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48
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Kadim IT, Mahgoub O, Al-Marzooqi W, Khalaf SK, Mansour MH, Al-Sinani SSH, Al-Amri IS. Effects of electrical stimulation on histochemical muscle fiber staining, quality, and composition of camel and cattle Longissimus thoracis muscles. J Food Sci 2009; 74:S44-52. [PMID: 19200120 DOI: 10.1111/j.1750-3841.2008.00992.x] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The effects of electrical stimulation on muscle fiber type, meat quality, and composition of Longissimus thoracis muscles from one-humped camels and Dofari Omani cattle of a comparable age range were investigated. A low-voltage electrical stimulation with 90 V, 14 Hz (pulse of 7.5-millisecond duration every 70 milliseconds) 20 min postmortem was applied. Samples from the left muscle were collected from 20 (2 to 3 y) camels and 24 cattle (1 to 3 y). For chemical composition, muscle samples were dried in a freeze dryer, and then ground to determine moisture, protein, fat, and ash. Macro- and micro-minerals were determined using an Inductively Coupled Plasma Emission Spectrometer. Quality characteristics of the meat were evaluated using shear force value, pH, sarcomere, myofibrillar fragmentation index, expressed juice, cooking loss percent, and CIE L*, a*, b* color values. Electrical stimulation resulted in a significantly (P < 0.05) more rapid pH fall in the muscle during the first 24 h after slaughter in both species. Muscles from electrically stimulated carcasses had significantly (P < 0.05) lower ultimate pH, longer sarcomere, and lower shear force values than those from nonstimulated carcasses. Lightness (L*), myofibrillar fragmentation, and expressed juice were significantly (P < 0.05) higher for stimulated than for nonstimulated muscles. Muscles of camels had significantly (P < 0.05) higher expressed juice, cooking loss percent, redness color (a*), and lower fat, Mg, K, and P than those from cattle. Electrical stimulation improved quality characteristics of meat from both species. This indicates that meat quality of local camel and cattle can be improved by electrical stimulation and consequently improves their acceptability to consumers and better marketability.
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Affiliation(s)
- I T Kadim
- Dept. of Animal & Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos Univ., Al-Khoud, Muscat, Sultanate of Oman.
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Al-Bachir M, Zeinou R. Effect of gamma irradiation on microbial load and quality characteristics of minced camel meat. Meat Sci 2009; 82:119-24. [DOI: 10.1016/j.meatsci.2008.12.012] [Citation(s) in RCA: 34] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/23/2008] [Revised: 11/26/2008] [Accepted: 12/31/2008] [Indexed: 10/21/2022]
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50
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Kadim I, Al-Hosni Y, Mahgoub O, Al-Marzooqi W, Khalaf S, Al-Maqbaly R, Al-Sinawi S, Al-Amri I. Effect of low voltage electrical stimulation on biochemical and quality characteristics of Longissimus thoracis muscle from one-humped Camel (Camelus dromedaries). Meat Sci 2009; 82:77-85. [DOI: 10.1016/j.meatsci.2008.12.006] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2008] [Revised: 12/10/2008] [Accepted: 12/11/2008] [Indexed: 11/27/2022]
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