Meat quality characteristics of Infraspinatus, Triceps brachii, Longissimus thoraces, Biceps femoris, Semitendinosus, and Semimembranosus of Bactrian (Camelus Bactrianus) camel muscles

The objective of this study was to evaluate and compare quality characteristics of Infraspinatus (IS), Triceps brachii (TB), Longissimus thoraces (LT), Biceps femoris (BF), Semitendinosus (ST), and Semimembranosus (SM) muscles from nine Bactrian camel carcasses. Individual muscles were collected to measure color, expressed juice, cooking loss, pH, sarcomere length, shear force value, myofibrillar fragmentation index. The pH for the six muscles was monitored at 1, 2, 4, 8, 12, 24 and 48 hrs postmortem. The TB muscle had a significantly (P<0.05) higher pH value than LT, ST and SM muscles. The range of variation in expressed juice between the six muscles was 37.10 cm2/g in LT muscle to 41.27 cm2/g in SM muscle. The LT muscle had significantly lower cooking loss and shear force values than IS, ST, TB, SM and BF muscles. The LT muscle had significantly higher L* values than TB, ST, SM and BF muscles. However, the LT muscle had a significantly lower myofibrillar fragmentation index than the other muscles. This study indicated that meat quality characteristics varied among Bactrian camel muscle types and the knowledge of this variation allows for better marketing and processing of camel meat.

Bibliographic Details

Main Authors:	Raiymbek, Gulzhan, Faye, Bernard, Konuspayeva, Gaukhar, Kadim, Isam T.
Format:	article biblioteca
Language:	eng
Subjects:	Q04 - Composition des produits alimentaires, viande de chameau, dromadaire, muscle, propriété physicochimique, qualité, Camelus bactrianus, http://aims.fao.org/aos/agrovoc/c_23998, http://aims.fao.org/aos/agrovoc/c_10467, http://aims.fao.org/aos/agrovoc/c_5003, http://aims.fao.org/aos/agrovoc/c_1521, http://aims.fao.org/aos/agrovoc/c_6400, http://aims.fao.org/aos/agrovoc/c_46ac6187, http://aims.fao.org/aos/agrovoc/c_11952,
Online Access:	http://agritrop.cirad.fr/566131/ http://agritrop.cirad.fr/566131/1/document_566131.pdf
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