Chemical composition, quality and histochemical characteristics of individual dromedary camel (Camelus dromedarius) muscles

I. T. Kadim, A. Al-Karousi, O. Mahgoub, W. Al-Marzooqi, S. K. Khalaf, R. S. Al-Maqbali, S. S H Al-Sinani, G. Raiymbek

Research output: Contribution to journalArticle

27 Citations (Scopus)

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.

Original languageEnglish
Pages (from-to)564-571
Number of pages8
JournalMeat Science
Volume93
Issue number3
DOIs
Publication statusPublished - Mar 2013

Fingerprint

Camelus
Camelus dromedarius
chemical composition
longissimus muscle
Muscles
muscles
Rotator Cuff
cooking quality
muscle fibers
unsaturated fatty acids
Slow-Twitch Muscle Fibers
saturated fatty acids
shears
marketing
fatty acid composition
Cooking
meat
minerals
Marketing
Unsaturated Fatty Acids

Keywords

  • Dromedary camel
  • Meat quality
  • Muscle fiber type
  • Muscles

ASJC Scopus subject areas

  • Food Science

Cite this

Chemical composition, quality and histochemical characteristics of individual dromedary camel (Camelus dromedarius) muscles. / Kadim, I. T.; Al-Karousi, A.; Mahgoub, O.; Al-Marzooqi, W.; Khalaf, S. K.; Al-Maqbali, R. S.; Al-Sinani, S. S H; Raiymbek, G.

In: Meat Science, Vol. 93, No. 3, 03.2013, p. 564-571.

Research output: Contribution to journalArticle

Kadim, I. T. ; Al-Karousi, A. ; Mahgoub, O. ; Al-Marzooqi, W. ; Khalaf, S. K. ; Al-Maqbali, R. S. ; Al-Sinani, S. S H ; Raiymbek, G. / Chemical composition, quality and histochemical characteristics of individual dromedary camel (Camelus dromedarius) muscles. In: Meat Science. 2013 ; Vol. 93, No. 3. pp. 564-571.
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