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Djenane D, Aider M. The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives. F1000Res 2024; 11:1085. [PMID: 38798303 PMCID: PMC11128057 DOI: 10.12688/f1000research.125246.2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Accepted: 06/28/2024] [Indexed: 05/29/2024] Open
Abstract
The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel ( Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.
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Affiliation(s)
- Djamel Djenane
- Laboratory of Meat Quality and Food Safety, Department of Meat Science and Technology., University of Mouloud MAMMERI, Tizi-Ouzou, 15000, Algeria
| | - Mohammed Aider
- Department of Soil Sciences and Agri-Food Engineering, Université Laval, Quebec City, QC, Canada
- Institute of Nutrition and Functional Foods (INAF), Université Laval, Quebec City, QC, Canada
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Lyu H, Na Q, Wang L, Li Y, Zheng Z, Wu Y, Li Y, Hang G, Zhu X, Ji R, Guo F, Ming L. Effects of Muscle Type and Aging on Glycolysis and Physicochemical Quality Properties of Bactrian camel ( Camelus bactrianus) Meat. Animals (Basel) 2024; 14:611. [PMID: 38396579 PMCID: PMC10886407 DOI: 10.3390/ani14040611] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2023] [Revised: 01/26/2024] [Accepted: 01/27/2024] [Indexed: 02/25/2024] Open
Abstract
Poor tenderness of camel meat has seriously hampered the development of the camel meat industry. This study investigated the effects of muscle fiber composition and ageing time on meat quality, glycolytic potential, and glycolysis-related enzyme activities. Muscle samples of the longissimus thoracis (LT), psoas major (PM), and semitendinosus (ST) were collected from eight 8-10 year old Sonid Bactrian camels (females). Muscle fiber composition was examined by ATPase staining and immunohistochemistry. Meat quality indexes, glycolytic potential, and activities of major glycolytic enzymes were examined at 4 °C aging for 1, 6, 24, 72, and 120 h. The results showed that LT was mainly composed of type IIb muscle fibers, whereas PM and ST were mainly composed of type I muscle fibers. The PCR results of the myosin heavy chain (MyHC) were consistent with the ATPase staining results. During aging, the shear force of LT muscle was always greater than that of PM and ST, and its glycolysis was the strongest; type IIa, IIb, and IIx muscle fibers were positively correlated with muscle shear force and glycolysis rate, and type I muscle fibers were significantly and negatively correlated with the activities of the key enzymes of glycolysis within 6 h. The results showed that the muscle fibers of LT muscle had the greatest glycolysis capacity. These results suggest that an excessive type IIb muscle fiber number percentage and area in camel meat accelerated the glycolysis process, but seriously affected the sensory profile of the camel meat. The results of this study provide directions for the camel industry when addressing the poor tenderness of camel meat.
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Affiliation(s)
- Haodi Lyu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Qin Na
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Linlin Wang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yafei Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Zengtuo Zheng
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yinga Wu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Yuanyuan Li
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Gai Hang
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Xiangwei Zhu
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
| | - Rimutu Ji
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
- Inner Mongolia Institute of Camel Research, Alxa 737300, China
| | - Fucheng Guo
- School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China
| | - Liang Ming
- College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (H.L.); (Q.N.); (L.W.); (Y.L.); (Z.Z.); (Y.W.); (Y.L.); (G.H.); (X.Z.)
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Horowitz M, Hasin Y. Vascular compliance and left ventricular compliance cross talk: Implications for using long-term heat acclimation in cardiac care. Front Physiol 2023; 14:1074391. [PMID: 36960151 PMCID: PMC10027724 DOI: 10.3389/fphys.2023.1074391] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Accepted: 02/23/2023] [Indexed: 03/09/2023] Open
Abstract
1) The first evidence of the beneficial impact of Long-Term-Heat-Acclimation (LTHA) on cardio-vascular compliance was the positive inotropic response and improved left ventricular (LV) compliance noted when isolated hearts from LTHA rats were studied. Human echo study demonstrates that passive HA affects the right ventricle and the atria as well. 2) There is a cross-talk between vascular and cardiac compliance. Vascular compliance per se is defined by central venous pressure-Blood volume relationship-Global Vascular Compliance (GVC). It is determined by the sum of the vascular compliance of the vessels in every organ in any physiological state, varies with LTHA and thus influences cardiac performance. LTHA improves endothelial function, increases NO (nitric oxide) production, in-turn stimulating alterations in ECM (extracellular matrix) via the TGF β1-SMAD pathway. 3) LTHA is associated with transformation from fast to slow myosin, heat acclimation ischemic/hypoxic cross-tolerance and alterations in the extracellular matrix. 4) A human translational study demonstrated improved LV compliance following bypass surgery in LTHA subjects compared to controls. 5) Diastolic dysfunction and the impact of comorbidities with vascular and non- vascular origins are major contributors to the syndrome of heart failure with preserved ejection function (HFPEF). Unfortunately, there is a paucity of treatment modalities that improve diastolic dysfunction. 6) In the current mini-review we suggest that LTHA may be beneficial to HFPEF patients by remodeling cardiac compliance and vascular response.
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Affiliation(s)
- Michal Horowitz
- Laboratory of Environmental Physiology, Faculty of Dentistry, The Hebrew University of Jerusalem, Jerusalem, Israel
- *Correspondence: Michal Horowitz,
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Si R, Wu D, Na Q, He J, Yi L, Ming L, Guo F, Ji R. Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel ( Camelus bactrianus) Meat. Foods 2022; 11:3276. [PMID: 37431023 PMCID: PMC9602032 DOI: 10.3390/foods11203276] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2022] [Revised: 10/03/2022] [Accepted: 10/18/2022] [Indexed: 09/04/2024] Open
Abstract
Bactrian camel (Camelus bactrianus) meat, as a product of national geographical indication, is mainly produced in the northwest regions of China. This study systematically evaluated the edible quality, nutritional quality, and carcinogenic substances of Bactrian camel meat using different heating times in four thermal processing methods (steaming, boiling, frying, and microwaving). Compared with the control group (uncooked), the thermal processing of meat demonstrated lower redness and moisture content; higher shear force values and protein, fat, and ash contents; and sharply increased the levels of amino acids and fatty acids. The moisture content of the fried and microwave-treated meat was significantly lower than that of the steamed and boiled meat (p < 0.05). Steamed meat was higher in protein but had a lower fat content than the other three processing methods (p < 0.05). Compared with frying and microwaving, meat from steaming and boiling showed higher levels of essential amino acids and lower shear force values. However, the smoke generated during frying led to the formation of large amounts of polycyclic aromatic hydrocarbons (PAHs) and nitrites, and the levels of these substances increased with heating time. In addition, with the extension of the heating time, the shear force of the meat also increased gradually (p < 0.05). In summary, steaming and boiling were proven to be suitable processing methods for preserving better nutritional values while delivering less carcinogenic risk. With our results, we have established a nutritional database for Bactrian camel meat, providing a reference for selecting a suitable thermal processing method.
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Affiliation(s)
- Rendalai Si
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Dandan Wu
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Qin Na
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Jing He
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Li Yi
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Liang Ming
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
| | - Fucheng Guo
- School of Life Science and Technology, Inner Mongolia University of Science and Technology, Baotou 014010, China
| | - Rimutu Ji
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China
- Inner Mongolia Institute of Camel Research, Alxa 737300, China
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Si R, Na Q, Wu D, Wu X, Ming L, Ji R. Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel ( Camelus bactrianus) Meat. Foods 2022; 11:foods11071021. [PMID: 35407108 PMCID: PMC8997391 DOI: 10.3390/foods11071021] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2022] [Revised: 03/28/2022] [Accepted: 03/29/2022] [Indexed: 02/01/2023] Open
Abstract
Camel meat could have health benefits for human consumers due to its nutritional value. The influence of age and muscle type on the chemical composition and quality characteristics of Bactrian camel meat was examined in the present study. Samples of the Longissimus thoracic (LT), Semitendinosus (ST), and Psoas major (PM) muscles were collected from a total of fifteen male camels in three different age groups (3−4 years, 6−7 years, and 9−10 years). The younger camels exhibited higher values of moisture, polyunsaturated fatty acids, ultimate pH, cooking loss, and lightness, but lower fat, shear force, and redness values compared to meat collected from older camels. The LT muscle had higher fat and color parameters (lightness, redness, yellowness) but lower shear force values than the ST and PM muscles (p < 0.05). The ST muscles had a higher content of n-6 polyunsaturated fatty acids and n-3 polyunsaturated fatty acids but lower cooking loss values than the LT and PM muscles. These results indicated that younger camels provide better meat quality traits than older camels. The results of the present study will improve the marketing of Bactrian camel meat products and will provide more information about the most suitable muscles and the optimal slaughter age.
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Affiliation(s)
- Rendalai Si
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Qin Na
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Dandan Wu
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Xiaoyun Wu
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Liang Ming
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
| | - Rimutu Ji
- Key Laboratory of Dairy Biotechnology and Bioengineering, Ministry of Education, College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot 010018, China; (R.S.); (Q.N.); (D.W.); (X.W.); (L.M.)
- Inner Mongolia Institute of Camel Research, Alxa 737300, China
- Correspondence:
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Picard B, Gagaoua M. Muscle Fiber Properties in Cattle and Their Relationships with Meat Qualities: An Overview. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2020; 68:6021-6039. [PMID: 32374594 DOI: 10.1021/acs.jafc.0c02086] [Citation(s) in RCA: 94] [Impact Index Per Article: 23.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/11/2023]
Abstract
The control of meat quality traits constitutes an important target for any farm animal production, including cattle. Therefore, better understanding of the biochemical properties that drive muscle development and final outcomes constitutes one of the main challenging topics of animal production and meat science. Accordingly, this review has focused on skeletal muscle fibers in cattle and their relationships with beef qualities. It aimed to describe the chemical and structural properties of muscle fibers as well as a comprehensive review of their contractile and metabolic characteristics during the life of the animal. The existing methods for the classification of muscle fibers were reviewed, compared, and discussed. Then, the different stages of myogenesis in cattle were defined. The main factors regulating fetal and postnatal growth and the plasticity of muscle fibers were evidenced, especially the role of myostatin growth factor and the impact of nutritional factors. This review highlights that the knowledge about muscle fibers is paramount for a better understanding of how to control the muscle properties throughout the life of the animal for better management of the final eating qualities of beef. Accordingly, the associations between bovine muscle fibers and different meat eating qualities such as tenderness, pH decline, and color traits were further presented.
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Affiliation(s)
- Brigitte Picard
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, 63122 Saint-Genès-Champanelle, France
| | - Mohammed Gagaoua
- Université Clermont Auvergne, INRAE, VetAgro Sup, UMR Herbivores, 63122 Saint-Genès-Champanelle, France
- Food Quality and Sensory Science Department, Teagasc Ashtown Food Research Centre, Ashtown, Dublin 15, Ireland
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Suliman GM, Alowaimer AN, Hussein EOS, Ali HS, Abdelnour SA, El-Hack MEA, Swelum AA. Chemical Composition and Quality Characteristics of Meat in Three One-Humped Camel ( Camelus dromedarius) Breeds as Affected by Muscle Type and Post-Mortem Storage Period. Animals (Basel) 2019; 9:E834. [PMID: 31635171 PMCID: PMC6826607 DOI: 10.3390/ani9100834] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 10/18/2019] [Accepted: 10/18/2019] [Indexed: 11/17/2022] Open
Abstract
The influence of muscle type and postmortem storage period on meat chemical composition and quality attributes of three breeds of camels (Baladi Saudi, Pakistani, and Somali) were investigated in this study. Crude fat and ash content were significantly higher in the Pakistani than in the Baladi Saudi and Somali breeds, except for higher moisture content observed in the Somali breed. The longissimus lumborum (LL) and semimembranosus (SM) muscles had a greater crude protein than the biceps femoris (BF) muscle. Storage period exhibited a significant reduction in pH values and improvement in color components of meat. The Somali breed produced higher cooking loss % and shear force, with a lower water holding capacity than the Baladi Saudi and Pakistani breeds. The LL muscle had better cooking loss %, water holding capacity, and shear force, whereas storage period (7 days) exhibited a significant reduction in the myofibrillar fragmentation index. Baladi Saudi and Pakistani breeds and LL muscle samples presented better meat sensory attributes, while storage period had no significant influence on the overall sensory characters of meat. In conclusion, there were significant differences between the chemical and structural characteristics of the LL, BF, and SM muscle samples among the three breeds of camel. Baladi Saudi and Pakistani had better meat quality traits than the Somali breed. In addition, LL muscles had better nutritional values and meat quality parameters than BF and SM muscles. Improvement in meat quality attributes were achieved with the storage process of 7 days. It is observed that, the Saudi Baladi camels have a merit of low fat content over both Somali and Pakistani camel breeds. It is also concluded that no significant effects were observed between the treatments as a result of storage when sensory attributes were considered. Moreover, breed, muscle and storage period were interacted significantly only with regard to lightness color space and shear force. This is useful knowledge for the meat industry for optimizing processing and storage procedures for various camel muscles.
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Affiliation(s)
- Gamaleldin M Suliman
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, Riyadh 11451, Saudi Arabia.
- Department of Meat Production, Faculty of Animal Production, University of Khartoum, Khartoum 11111, Sudan.
| | - Abdullah N Alowaimer
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, Riyadh 11451, Saudi Arabia.
| | - Elsayed O S Hussein
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, Riyadh 11451, Saudi Arabia.
| | - Hatem S Ali
- Food Science and Nutrition Department, College of Food and Agricultural Sciences, King Saud University, Riyadh 11451, Saudi Arabia.
- Food Technology Department, National Research Center, Dokki, Cairo Governorate 12622, Egypt.
| | - Sameh A Abdelnour
- Department of Animal Production, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
| | - Mohamed E Abd El-Hack
- Department of Poultry, Faculty of Agriculture, Zagazig University, Zagazig 44511, Egypt.
| | - Ayman A Swelum
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, Riyadh 11451, Saudi Arabia.
- Department of Theriogenology, Faculty of Veterinary Medicine, Zagazig University, Zagazig 44511, Egypt.
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Seid A, Kurtu MY, Urge M. Age and body condition effects on meat quality of camels (Camelus dromedarius) in eastern Ethiopia. ANIMAL PRODUCTION SCIENCE 2019. [DOI: 10.1071/an17004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
Abstract
Meat quality traits of the M. longissimus thoracis of 54 male Issa-Somali dromedary camels in three age groups of 6–10 years (n = 18), 11–17 years (n = 18), and ≥18 years (n = 18), with six camels in each of three body-condition-score groups (poor, medium and good) within each age group were investigated in eastern Ethiopia. Results showed that tenderness and juiciness decreased with age, but increased with body condition (P < 0.0001). Ultimate pH was higher for muscle from the 6- to 10-year-old group (5.62) (P < 0.001), and for the poor body-condition group (5.63) (P < 0.0001). Meat from camels aged 6–10 years old had higher expressed juice (21.21 cm2/g vs 16.67 cm2/g) and cooking loss (42.81% vs 39.86%) than camels aged ≥18 years old. Similarly, meat from camels with poor body condition had higher expressed juice (21.42 cm2/g vs 16.39 cm2/g) and cooking loss (43.99% vs 38.48%) than that from camels with good body condition. The overall L*, a* and b* instrumental colour values were 29.66, 12.17 and 9.69, respectively. It can be concluded that camels aged 11–17 years old with medium body condition can meet the required levels for many quality traits.
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Al-Owaimer AN, Suliman GM, Sami AS, Picard B, Hocquette JF. Chemical composition and structural characteristics of Arabian camel (Camelus dromedarius) m. longissimus thoracis. Meat Sci 2013; 96:1233-41. [PMID: 24334045 DOI: 10.1016/j.meatsci.2013.10.025] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2013] [Revised: 10/12/2013] [Accepted: 10/21/2013] [Indexed: 11/29/2022]
Abstract
Saudi Arabian camels of four breeds (6 animals per breed) were used to evaluate characteristics and quality of their meat. Chemical composition, fibre cross sectional area, collagen content, muscle metabolism, cooking loss, pH at 24 h post mortem, colour values (except redness) and shear force of Longissimus thoracis (LT) muscle did not differ between the breeds. Elevated pH values and short sarcomeres reduced overall tenderisation, with a difference between myofibril fragmentation index (P<0.001) and sarcomere length (P<0.05) between breeds. A positive correlation was observed between the activities of the mitochondrial enzymes (r>0.49), between the glycolytic activities (PFK and LDH) (r=0.61) and between Myosin Heavy Chain IIa and LDH activity. The intramuscular fat content was positively associated with redness and muscle oxidative metabolism, whereas shear force had a slight positive association with collagen content and muscle glycolytic metabolism and a negative association with muscle oxidative metabolism and muscle fibre area.
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Affiliation(s)
- A N Al-Owaimer
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, 11451 Riyadh, Saudi Arabia
| | - G M Suliman
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, 11451 Riyadh, Saudi Arabia
| | - A S Sami
- Department of Animal Production, College of Food and Agricultural Sciences, King Saud University, P.O Box 2460, 11451 Riyadh, Saudi Arabia; Department of Animal production, Faculty of Agriculture, Cairo University, Gamaa Street, 12613, Giza, Egypt
| | - B Picard
- INRA, UMR1213, Recherches sur les Herbivores, F-63122 Saint Genès Champanelle, France; Clermont Université, VetAgro Sup, UMR1213, Recherches sur les Herbivores, F-63122 Saint Genès Champanelle, France
| | - J F Hocquette
- INRA, UMR1213, Recherches sur les Herbivores, F-63122 Saint Genès Champanelle, France; Clermont Université, VetAgro Sup, UMR1213, Recherches sur les Herbivores, F-63122 Saint Genès Champanelle, France.
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Kadim IT, Al-Karousi A, Mahgoub O, Al-Marzooqi W, Khalaf SK, Al-Maqbali RS, Al-Sinani SSH, Raiymbek G. Chemical composition, quality and histochemical characteristics of individual dromedary camel (Camelus dromedarius) muscles. Meat Sci 2012; 93:564-71. [PMID: 23273465 DOI: 10.1016/j.meatsci.2012.11.028] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2012] [Revised: 08/15/2012] [Accepted: 11/03/2012] [Indexed: 11/29/2022]
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.
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Affiliation(s)
- I T Kadim
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34 Al-Khoud, Muscat, Oman.
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“Muscle to meat” molecular events and technological transformations: The proteomics insight. J Proteomics 2012; 75:4275-89. [DOI: 10.1016/j.jprot.2012.04.011] [Citation(s) in RCA: 70] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2012] [Revised: 04/03/2012] [Accepted: 04/08/2012] [Indexed: 02/01/2023]
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