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http://dx.doi.org/10.5713/ajas.19.0589

Meat quality characteristics of the Arabian camel (Camelus dromedarius) at different ages and post-mortem ageing periods  

Suliman, Gamaleldin Mustafa (Department of Animal Production, College of Food and Agricultural Sciences, King Saud University)
Al-Owaimer, Abdullah Naser (Department of Animal Production, College of Food and Agricultural Sciences, King Saud University)
Hussein, Elsayed Osman Swelum (Department of Animal Production, College of Food and Agricultural Sciences, King Saud University)
Abuelfatah, Kamaleldin (Department of Meat Production, Faculty of Animal Production, University of Khartoum)
Othman, Moath Badr (Department of Agricultural Engineering, College of Food and Agricultural Sciences, King Saud University)
Publication Information
Asian-Australasian Journal of Animal Sciences / v.33, no.8, 2020 , pp. 1332-1338 More about this Journal
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.
Keywords
Arabian Camel; Meat; Age Group; Ageing;
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