Effect of age on quality and composition of one-humped camel Longissimus muscle

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

This study aimed to investigate the effect of camel age on meat quality and muscle composition. Samples of Longissimus thoracis muscle were randomly collected from 14 Arabian one-humped camels (Camelus dromedarius) of two age groups: Group 1 (2-4 year-old) and Group 2 (4-8 year-old) at the Muscat Municipality central slaughterhouse. Meat quality including muscle ultimate pH, W-B-shear force, expressed juice and colour lightness (L*), redness (a*) and yellowness (b*) were determined. Moisture, Crude Protein, fat and ash contents of freeze dried samples were determined mineral content was determined using an Inductively Coupled Plasma Emission Spectrometer (ICP). Group 1 had significantly lower ultimate pH value (5.71) and Warner-Bratzler (WB)-shear force value (6.98) and higher expressed juice (29.60 cm2 g-1) than those collected from Group 2 (6.91, 13.4 and 21.26 cm 2 g-1, respectively). Camel meat from Group 2 (older camels) had significantly lower L* (31.69 vs. 37.74: p <0.01), higher a* (16.18 vs. 13.37: p <0.05) and b* (7.26 vs. 6.09) than meat from Group 1 (younger camels). The protein content decreased whereas that of fat increased with camel age. Mineral content of muscle generally tended to increase with the age of the camel. This study indicated that age had significant effects on quality characteristics of Arabian camel meat and confirmed that camel meat is healthy and nutritionous as it contains low fat (especially young camels) as well as being a good source of minerals.

Original languageEnglish
Pages (from-to)327-336
Number of pages10
JournalInternational Journal of Postharvest Technology and Innovation
Volume1
Issue number3
DOIs
Publication statusPublished - Nov 2008

Fingerprint

Camelus
Camelus dromedarius
camels
longissimus muscle
camel meat
Muscles
Meat
muscles
meat quality
shear stress
mineral content
juices
protein content
Minerals
Fats
lipids
spectrometers
ash content
slaughterhouses
crude protein

Keywords

  • Age
  • Composition
  • Longissimus thoracis
  • Meat quality
  • One-humped camel

ASJC Scopus subject areas

  • Agronomy and Crop Science
  • Food Science

Cite this

@article{ce5e391b27ae42cf8578a71fb6fe17d3,
title = "Effect of age on quality and composition of one-humped camel Longissimus muscle",
abstract = "This study aimed to investigate the effect of camel age on meat quality and muscle composition. Samples of Longissimus thoracis muscle were randomly collected from 14 Arabian one-humped camels (Camelus dromedarius) of two age groups: Group 1 (2-4 year-old) and Group 2 (4-8 year-old) at the Muscat Municipality central slaughterhouse. Meat quality including muscle ultimate pH, W-B-shear force, expressed juice and colour lightness (L*), redness (a*) and yellowness (b*) were determined. Moisture, Crude Protein, fat and ash contents of freeze dried samples were determined mineral content was determined using an Inductively Coupled Plasma Emission Spectrometer (ICP). Group 1 had significantly lower ultimate pH value (5.71) and Warner-Bratzler (WB)-shear force value (6.98) and higher expressed juice (29.60 cm2 g-1) than those collected from Group 2 (6.91, 13.4 and 21.26 cm 2 g-1, respectively). Camel meat from Group 2 (older camels) had significantly lower L* (31.69 vs. 37.74: p <0.01), higher a* (16.18 vs. 13.37: p <0.05) and b* (7.26 vs. 6.09) than meat from Group 1 (younger camels). The protein content decreased whereas that of fat increased with camel age. Mineral content of muscle generally tended to increase with the age of the camel. This study indicated that age had significant effects on quality characteristics of Arabian camel meat and confirmed that camel meat is healthy and nutritionous as it contains low fat (especially young camels) as well as being a good source of minerals.",
keywords = "Age, Composition, Longissimus thoracis, Meat quality, One-humped camel",
author = "Kadim, {Isam T.} and Osman Mahgoub",
year = "2008",
month = "11",
doi = "10.1504/IJPTI.2008.021467",
language = "English",
volume = "1",
pages = "327--336",
journal = "International Journal of Postharvest Technology and Innovation",
issn = "1744-7550",
publisher = "Inderscience Enterprises Ltd",
number = "3",

}

TY - JOUR

T1 - Effect of age on quality and composition of one-humped camel Longissimus muscle

AU - Kadim, Isam T.

AU - Mahgoub, Osman

PY - 2008/11

Y1 - 2008/11

N2 - This study aimed to investigate the effect of camel age on meat quality and muscle composition. Samples of Longissimus thoracis muscle were randomly collected from 14 Arabian one-humped camels (Camelus dromedarius) of two age groups: Group 1 (2-4 year-old) and Group 2 (4-8 year-old) at the Muscat Municipality central slaughterhouse. Meat quality including muscle ultimate pH, W-B-shear force, expressed juice and colour lightness (L*), redness (a*) and yellowness (b*) were determined. Moisture, Crude Protein, fat and ash contents of freeze dried samples were determined mineral content was determined using an Inductively Coupled Plasma Emission Spectrometer (ICP). Group 1 had significantly lower ultimate pH value (5.71) and Warner-Bratzler (WB)-shear force value (6.98) and higher expressed juice (29.60 cm2 g-1) than those collected from Group 2 (6.91, 13.4 and 21.26 cm 2 g-1, respectively). Camel meat from Group 2 (older camels) had significantly lower L* (31.69 vs. 37.74: p <0.01), higher a* (16.18 vs. 13.37: p <0.05) and b* (7.26 vs. 6.09) than meat from Group 1 (younger camels). The protein content decreased whereas that of fat increased with camel age. Mineral content of muscle generally tended to increase with the age of the camel. This study indicated that age had significant effects on quality characteristics of Arabian camel meat and confirmed that camel meat is healthy and nutritionous as it contains low fat (especially young camels) as well as being a good source of minerals.

AB - This study aimed to investigate the effect of camel age on meat quality and muscle composition. Samples of Longissimus thoracis muscle were randomly collected from 14 Arabian one-humped camels (Camelus dromedarius) of two age groups: Group 1 (2-4 year-old) and Group 2 (4-8 year-old) at the Muscat Municipality central slaughterhouse. Meat quality including muscle ultimate pH, W-B-shear force, expressed juice and colour lightness (L*), redness (a*) and yellowness (b*) were determined. Moisture, Crude Protein, fat and ash contents of freeze dried samples were determined mineral content was determined using an Inductively Coupled Plasma Emission Spectrometer (ICP). Group 1 had significantly lower ultimate pH value (5.71) and Warner-Bratzler (WB)-shear force value (6.98) and higher expressed juice (29.60 cm2 g-1) than those collected from Group 2 (6.91, 13.4 and 21.26 cm 2 g-1, respectively). Camel meat from Group 2 (older camels) had significantly lower L* (31.69 vs. 37.74: p <0.01), higher a* (16.18 vs. 13.37: p <0.05) and b* (7.26 vs. 6.09) than meat from Group 1 (younger camels). The protein content decreased whereas that of fat increased with camel age. Mineral content of muscle generally tended to increase with the age of the camel. This study indicated that age had significant effects on quality characteristics of Arabian camel meat and confirmed that camel meat is healthy and nutritionous as it contains low fat (especially young camels) as well as being a good source of minerals.

KW - Age

KW - Composition

KW - Longissimus thoracis

KW - Meat quality

KW - One-humped camel

UR - http://www.scopus.com/inward/record.url?scp=57049092100&partnerID=8YFLogxK

UR - http://www.scopus.com/inward/citedby.url?scp=57049092100&partnerID=8YFLogxK

U2 - 10.1504/IJPTI.2008.021467

DO - 10.1504/IJPTI.2008.021467

M3 - Article

VL - 1

SP - 327

EP - 336

JO - International Journal of Postharvest Technology and Innovation

JF - International Journal of Postharvest Technology and Innovation

SN - 1744-7550

IS - 3

ER -