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

33 Citations (Scopus)


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
Issue number3
Publication statusPublished - Mar 2013



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

ASJC Scopus subject areas

  • Food Science

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