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Effect of breed on the quality attributes of camel meat

Indian Agricultural Research Journals

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Title Effect of breed on the quality attributes of camel meat
 
Creator SULIMAN, G
SAMI, A
ALOWAIMER, A
KOOHMARAIE, M
 
Subject Breed; Camel; Meat quality
 
Description This study was carried out to differentiate between camel breeds with respect to their chemical composition and meat quality characteristics. Four breeds were selected: Magahem, Wodoh, Shoal, and Sofor. The animals’ ages and final weight were approximately 12 months and 281.3±9.32 kg, respectively. To identify the differences between these breeds, we collected 6 longissimus dorsi (LD) and 6 Biceps femoris (BF) muscles from the animals. Meat samples were taken from the LD for chemical composition analysis, and meat quality parameters were characterized for both types of muscles. Assessments were made of the following parameters: myofibril fragmentation index (MFI) score, sarcomere length (SL), fiber area (FA), slice shear force (SSF), pH, loss of volume through cooking, cooking time, and color. The breed groups exhibited significant differences in their fat content as well as differences in SSF values for the LD: Shoa>Wodoh>Sofor>Magahem. The 4 breeds also showed significant differences in LD MFI values. The results indicate that there are significant differences between the breed groups and their muscles with respect to the composition and quality of their meat.
 
Publisher Directorate of Knowledge Management in Agriculture
 
Contributor —
 
Date 2011-04-07
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
—
 
Format application/pdf
 
Identifier http://epubs.icar.org.in/ejournal/index.php/IJAnS/article/view/5537
 
Source The Indian Journal of Animal Sciences; Vol 81, No 4 (2011)
0367-8318
 
Language eng
 
Relation http://epubs.icar.org.in/ejournal/index.php/IJAnS/article/view/5537/2313
 
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