Effect of low voltage electrical stimulation on biochemical and quality characteristics of Longissimus thoracis muscle from one-humped Camel (Camelus dromedaries)

I. T. Kadim, Y. Al-Hosni, O. Mahgoub, W. Al-Marzooqi, S. K. Khalaf, R. S. Al-Maqbaly, S. S H Al-Sinawi, I. S. Al-Amri

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10 Citations (Scopus)


The effects of electrical stimulation (90 V) 20 min post mortem on meat quality and muscle fibre types of four age group camels (1-3, 4-6, 7-9, 10-12 years) camels were assessed. Quality of the Longissimus thoracis at 1 and 7 days post mortem ageing was evaluated using shear force, pH, sarcomere length, myofibrillar fragmentation index, expressed juice, cooking loss and L *, a *, b * colour values. Age of camel and electrical stimulation had a significant effect on meat quality of L. thoracis. Electrical stimulation resulted in a significantly (P <0.05) more rapid pH fall in muscle during the first 24 h after slaughter. Muscles from electrically-stimulated carcasses had significantly (P <0.05) lower pH values, longer sarcomeres, lower shear force value, higher expressed juice and myofibrillar fragmentation index than those from non-stimulated ones. Electrically-stimulated meat was significantly (P <0.05) lighter in colour than non-stimulated based on L * value. Muscles of 1-3 year camels had a significantly (P <0.05) lower shear force value, and pH, but longer sarcomere, and higher myofibrillar fragmentation index, expressed juice, and lightness colour (L *) than those of the 10-12 years camels. The proportions of Type I, Type IIA and Type IIB were 25.0, 41.1 and 33.6%, respectively were found in camel meat. Muscle samples from 1-3 year camels had significantly (P <0.05) higher Type I and lower Type IIB fibres compared to those from 10-12 year camel samples. These results indicated that age and ES had a significant effect on camel meat quality.

Original languageEnglish
Pages (from-to)77-85
Number of pages9
JournalMeat Science
Issue number1
Publication statusPublished - May 2009



  • Camel
  • Electrical stimulation
  • Longissimus thoracis
  • Muscle fibre type
  • Myofibrillar fragmentation index
  • WB-shear force

ASJC Scopus subject areas

  • Food Science

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