1
|
Abdelrahman MM, Alhidary IA, Alobre MM, Matar AM, Alharthi AS, Faye B, Aljumaah RS. Regional and Seasonal Variability of Mineral Patterns in Some Organs of Slaughtered One-Humped Camels [ Camelus dromedarius] from Saudi Arabia. Animals (Basel) 2022; 12:ani12233343. [PMID: 36496861 PMCID: PMC9736909 DOI: 10.3390/ani12233343] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2022] [Revised: 11/09/2022] [Accepted: 11/17/2022] [Indexed: 12/05/2022] Open
Abstract
Camel products are receiving great interest worldwide because of their high functional properties and nutritive values. Therefore, this study was focused on the variation of copper [Cu], zinc [Zn], manganese [Mn], selenium [Se], iron [Fe], iodine [I], and some heavy metals, cobalt [Co], lead [Pb], and cadmium [Cd], in the blood and tissues of slaughtered camels from five regions in Saudi Arabia [SA] during the summer and winter seasons, because environmental factors vary from region to region. Whole blood, meat, liver, rumen fluid, and rumen tissues were collected from the slaughterhouse in each region during the two seasons. Moreover, samples were prepared and analyzed for trace mineral and heavy metal concentrations using ICP-MS. The data were statistically analyzed as part of a complete randomized design and correlation analysis for season and location using SAS. The findings revealed a pattern in the minerals, with Ca being the only mineral that was unrelated to other minerals in the liver. For lead and cadmium, our mean value in liver [0.40 µg/g] was below the limit of the EU standard for cadmium [0.50 µg/g], while in meat and liver, lead contents [1.62 µg/g and 2.57 µg/g, respectively] were above the limit of the EU standard [0.10 and 0.20 µg/g, respectively]. For meat, the significantly highest positive correlations were observed between P and Mg [R2 = 0.928], Fe and Mn [R2 = 0.860], and Co and Mn [R2 = 0.821]. For rumen tissues, P and Mg were highly correlated [R2 = 0.958] as well as Zn and Mg [R2 = 0.857], Zn and P [R2 = 0.836], and Fe and Ca [R2 = 0.802]. As a result, a region and season reflect variations in mineral concentrations in SA during the summer and winter seasons. Further intensive research is needed to investigate the minerals' biological mechanisms in camels under different environmental conditions.
Collapse
Affiliation(s)
- Mutassim M. Abdelrahman
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11362, Saudi Arabia
- Correspondence: ; Tel.: +966-56-619-4484
| | - Ibrahim A. Alhidary
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11362, Saudi Arabia
| | - Mohsen M. Alobre
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11362, Saudi Arabia
| | - Abdulkareem M. Matar
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11362, Saudi Arabia
| | - Abdulrahman S. Alharthi
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11362, Saudi Arabia
| | - Bernard Faye
- CIRAD-ES, UMR SELMET, Campus International de Baillarguet, 34398 Montpellier, France
- Department of Biotechnology, Faculty of Biology and Biotechnology, Kazakh National University Al-Farabi, Almaty 050013, Kazakhstan
| | - Riyadh S. Aljumaah
- Department of Animal Production, College of Food and Agriculture Sciences, King Saud University, Riyadh 11362, Saudi Arabia
| |
Collapse
|
2
|
Nutritional, Physicochemical, and Organoleptic Properties of Camel Meat Burger Incorporating Unpollinated Barhi Date Fruit Pulp. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2022; 2022:4581821. [PMID: 36284564 PMCID: PMC9588373 DOI: 10.1155/2022/4581821] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 07/01/2022] [Revised: 09/27/2022] [Accepted: 10/05/2022] [Indexed: 11/30/2022]
Abstract
The chemical composition of unpollinated Barhi date fruit (UBDF) (at khalal maturity stage) pulp and its effect as fiber source or fat replacer on the quality characteristics of camel meat burgers were investigated. The UBDF was characterized by high total carbohydrate, fiber, and mineral contents. It contains substantial amounts of fiber (19.60%) and low-fat content. Prepared UBDF pulp was added to camel meat burger as a fiber source at 2.5, 5, 7.5, 10, and 15% instead of camel meat and as a fat replacer at 50, 75, and 100% instead of camel-back fat during manufacturing of camel meat burgers. Chemical composition, mineral content, instrumental color, cooking characteristics, and organoleptic properties were evaluated. Results indicated that adding UBDF as fiber source significantly reduced moisture and protein contents and increased total carbohydrates, including fiber content. In camel meat burgers, K and Ca significantly increased in UBDF level-dependent manure. Adding UBDF as a fat replacer significantly increased moisture and total carbohydrate contents, while a significant reduction in fat content has been remarked. Increasing the levels of UBDF pulp as either fiber source or fat replacer in camel burgers improved (p < 0.05) shrinkage, cooking loss, and cooking yield in roasted camel burger level-dependent manure. The incorporation of UBDF pulp in camel burgers increased the lightness (L∗) values and decreased the redness (a∗) and yellowness (b∗) significantly. The formulated camel burgers with different UBDF pulp levels revealed better organoleptic characteristics than normal camel meat burgers. Interestingly, adding UBDF as fiber source at 7.5-15% presented overall acceptability of more than 90% compared to the control sample of 81.7%. In the same context, adding UBDF as a fat replacer at 100% replacing the level of added fats scored overall acceptability of more than 93.60% compared to the control sample of 67.4%. Generally, according to the results of this study, it could be concluded that UBDF pulp could be used as a functional additive to produce high-fiber and/or low-fat camel meat burgers.
Collapse
|
3
|
Kadim IT, Al-Amri IS, Alkindi AY, Haq QMI. Nutritional values and health benefits of dromedary camel meat. Anim Front 2022; 12:61-70. [PMID: 35974788 PMCID: PMC9374515 DOI: 10.1093/af/vfac051] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
Affiliation(s)
- Isam T Kadim
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
| | - Issa S Al-Amri
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
| | - Abdulaziz Y Alkindi
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
| | - Quazi M I Haq
- Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, PO Box 33, PC 616, Birkat Al-Mouz, Nizwa, Sultanate of Oman
| |
Collapse
|
4
|
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.
Collapse
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:
| |
Collapse
|
5
|
Kaur L, Hui SX, Morton JD, Kaur R, Chian FM, Boland M. Endogenous Proteolytic Systems and Meat Tenderness: Influence of Post-Mortem Storage and Processing. Food Sci Anim Resour 2021; 41:589-607. [PMID: 34291209 PMCID: PMC8277181 DOI: 10.5851/kosfa.2021.e27] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/04/2021] [Revised: 05/12/2021] [Accepted: 05/26/2021] [Indexed: 12/25/2022] Open
Abstract
Meat proteolytic systems play a crucial role in meat tenderisation. Understanding
the effects of processing technologies and post-mortem storage conditions on
these systems is important due to their crucial role in determining the quality
characteristics of meat and meat products. It has recently been proposed that
tenderisation occurs due to the synergistic action of numerous endogenous
proteolytic systems. There is strong evidence suggesting the importance of
μ-calpain during the initial post-mortem aging phase, while m-calpain may
have a role during long-term aging. The caspase proteolytic system is also a
candidate for cell degradation in the initial stages of conversion of muscle to
meat. The role of cathepsins, which are found in the lysosomes, in post-mortem
aging is controversial. Lysosomes need to be ruptured, through aging, or other
forms of processing to release cathepsins into the cytosol for participation in
proteolysis. A combination of optimum storage conditions along with suitable
processing may accelerate protease activity within meat, which can potentially
lead to improved meat tenderness. Processing technologies such as high pressure,
ultrasound, and shockwave processing have been reported to disrupt muscle
structure, which can facilitate proteolysis and potentially enhance the aging
process. This paper reviews the recent literature on the impacts of processing
technologies along with post-mortem storage conditions on the activities of
endogenous proteases in meat. The information provided in the review may be
helpful in selecting optimum post-mortem meat storage and processing conditions
to achieve improved muscle tenderness within shorter aging and cooking
times.
Collapse
Affiliation(s)
- Lovedeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Seah Xin Hui
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand
| | - James D Morton
- Department of Wine Food and Molecular Biosciences, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln 7647, Christchurch, New Zealand
| | - Ramandeep Kaur
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Feng Ming Chian
- School of Food and Advanced Technology, Massey University, 4442 Palmerston North, New Zealand.,Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| | - Mike Boland
- Riddet Institute, Massey University, 4442 Palmerston North, New Zealand
| |
Collapse
|
6
|
Owen RN, Latham CM, Long CR, Randel RD, Welsh TH, White-Springer SH. Temperament influences mitochondrial capacity in skeletal muscle from 8 through 18 mo of age in Brahman heifers. J Anim Sci 2020; 98:skaa291. [PMID: 32877918 PMCID: PMC7751149 DOI: 10.1093/jas/skaa291] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2020] [Accepted: 08/31/2020] [Indexed: 01/15/2023] Open
Abstract
Temperamental cattle tend to yield carcasses of poorer quality, and Brahman cattle are reportedly more temperamental than non-indicus cattle breeds. A potential link between temperament and product quality may be mitochondrial activity. We hypothesized that mitochondrial measures would be greater in temperamental compared with calm heifers and that the relationships between temperament and mitochondria would persist as heifers age. Serum cortisol and skeletal muscle (longissimus thoracis [LT] and trapezius [TRAP]) mitochondrial profiles and antioxidant activities were quantified from the same calm (n = 6) and temperamental (n = 6) Brahman heifers at 8, 12, and 18 mo of age. Data were analyzed using a mixed model ANOVA in SAS (9.4) with repeated measures. Serum cortisol was greater in temperamental compared with calm heifers throughout the study (P = 0.02). Mitochondrial volume density (citrate synthase [CS] activity) increased over time (P < 0.0001) but was similar between temperament and muscle groups. Mitochondrial function (cytochrome c oxidase activity) was greatest in the temperamental LT at 8 mo of age (P ≤ 0.0006), greatest in the temperamental TRAP at 18 mo of age (P ≤ 0.003), and did not differ by temperament at 12 mo of age. Integrative (relative to tissue wet weight) mitochondrial oxidative phosphorylation capacity with complex I substrates (PCI), PCI plus complex II substrate (PCI+II), noncoupled electron transfer system capacity (ECI+II), and E with functional complex II only (ECII) were greater in the TRAP than LT for calm heifers at all ages (P ≤ 0.002), but were similar between muscle groups in temperamental heifers. Overall, calm heifers tended to have greater intrinsic (relative to CS activity) PCI and flux control of PCI+II (P ≤ 0.1) than temperamental heifers, indicating greater utilization of complex I paired with greater coupling efficiency in calm heifers. Within the LT, integrative PCI+II was greater (P = 0.05) and ECI+II tended to be greater (P = 0.06) in temperamental compared with calm heifers. From 8- to 18-mo old, glutathione peroxidase (GPx) activity decreased (P < 0.0001) and superoxide dismutase activity increased (P = 0.02), and both were similar between muscle groups. The activity of GPx was greater in temperamental compared with calm heifers at 8 (P = 0.004) but not at 12 or 18 mo of age. These results detail divergent skeletal muscle mitochondrial characteristics of live Brahman heifers according to temperament, which should be further investigated as a potential link between temperament and product quality.
Collapse
Affiliation(s)
- Randi N Owen
- Department of Animal Science, Texas A&M University, College Station, TX
- Texas A&M AgriLife Research, College Station, TX
| | - Christine M Latham
- Department of Animal Science, Texas A&M University, College Station, TX
- Texas A&M AgriLife Research, College Station, TX
| | - Charles R Long
- Texas A&M AgriLife Research and Extension Center, Overton, TX
| | - Ronald D Randel
- Texas A&M AgriLife Research and Extension Center, Overton, TX
| | - Thomas H Welsh
- Department of Animal Science, Texas A&M University, College Station, TX
- Texas A&M AgriLife Research, College Station, TX
| | - Sarah H White-Springer
- Department of Animal Science, Texas A&M University, College Station, TX
- Texas A&M AgriLife Research, College Station, TX
| |
Collapse
|
7
|
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.
Collapse
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.
| |
Collapse
|
8
|
Banach JK, Modzelewska-Kapituła M, Wichman K, Tkacz K, Żywica R. Effects of electrical stimulation applied in combination with shock chilling method on selected quality attributes of beef from young bulls, heifers, and cows carcasses. J FOOD PROCESS PRES 2018. [DOI: 10.1111/jfpp.13571] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Joanna K. Banach
- Department of Industrial Commodity, Basic of Techniques and Energy Management; Faculty of Economics, University of Warmia and Mazury in Olsztyn
| | - Monika Modzelewska-Kapituła
- Department of Meat Technology and Chemistry; Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn
| | - Konrad Wichman
- Department of Meat Technology and Chemistry; Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn
| | - Katarzyna Tkacz
- Department of Meat Technology and Chemistry; Faculty of Food Sciences, University of Warmia and Mazury in Olsztyn
| | - Ryszard Żywica
- Department of Industrial Commodity, Basic of Techniques and Energy Management; Faculty of Economics, University of Warmia and Mazury in Olsztyn
| |
Collapse
|
9
|
Ibrahim GA, Nour IA, Al-Maqbali R, Kadim IT. Effect of age on concentrations of nutrients in four muscles of the Sudanese dromedary (Camelus dromedaries) camel. JOURNAL OF APPLIED ANIMAL RESEARCH 2016. [DOI: 10.1080/09712119.2016.1232266] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Ghada A. Ibrahim
- Department of Meat Production, College of Animal Production, University of Bahri, Khartoum, Sudan
| | - Ikhlas A. Nour
- Department of Meat Science, Faculty of Animal Production, University of Khartoum, Khartoum, Sudan
| | - Rabea Al-Maqbali
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
| | - Isam T. Kadim
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
| |
Collapse
|
10
|
Mohamed HM, Emara MM, Nouman TM. Effect of cooking temperatures on characteristics and microstructure of camel meat emulsion sausages. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:2990-2997. [PMID: 26391435 DOI: 10.1002/jsfa.7468] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/26/2015] [Revised: 09/15/2015] [Accepted: 09/16/2015] [Indexed: 06/05/2023]
Abstract
BACKGROUND The camel is an excellent source of high quality meat and camel meat might be a potential alternative for beef. This study aimed to manipulate the raw camel meat for the production of stable and acceptable emulsion sausage, as well as to study the effect of cooking at different core temperatures on the tenderness, sensory quality and microstructure of produced sausage. RESULTS Increasing the cooking temperature of sausages resulted in reduction of the shear force values from 2.67 kgf after cooking at 85 °C to 1.57 kgf after cooking at 105 °C. The sensory scores of sausages have been improved by increasing the cooking core temperature of meat batter. The light and scanning electron microscope micrographs revealed solubilisation of the high quantity of connective tissue of camel meat. High emulsion stability values for the camel meat batter associated with high values of water-holding capacity for raw camel meat and meat batter have been recorded. CONCLUSION Stable and acceptable camel meat emulsion can be developed from camel meat. Increasing the cooking core temperature of meat batter improved the quality of produced sausages. Therefore, camel meat emulsion sausages might be a potential alternative for beef particularly in Asian and African countries. © 2015 Society of Chemical Industry.
Collapse
Affiliation(s)
- Hussein Mh Mohamed
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt
| | - Mohamed Mt Emara
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt
| | - Taha M Nouman
- Department of Food Hygiene and Control, Faculty of Veterinary Medicine, Cairo University, Egypt
| |
Collapse
|
11
|
Zahedi Y, Varidi MJ, Varidi M. Proteome Changes in biceps femoris Muscle of Iranian
One-Humped Camel and Their Effect on Meat Quality Traits. Food Technol Biotechnol 2016; 54:324-334. [PMID: 27956864 DOI: 10.17113/ftb.54.03.16.4316] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
In this study physicochemical and quality traits of biceps femoris and longissimus thoracis muscles of male and female Iranian one-humped camel were determined during 14 days of refrigeration storage. Analysis of variance of the results showed that only shear force and temperature were affected by the gender (p<0.05). Anatomical location of the muscle influenced the meat properties except for drip loss (p<0.05). Also, except for cooking loss, ageing influenced the physicochemical and quality properties of meat; during 14 days of storage, proteolysis resulted in an increase of L* and b* values, drip loss and myofibrillar fragmentation index, and the decrease of a* value, expressed juice, shear force and sarcomere length. Proteome changes (myofibrillar proteins) during storage were investigated. Gel analysis revealed that 19 protein spots were significantly changed during 24, 72 and 168 h post-mortem. Fifteen spots were identified by MALDI-TOF/TOF mass spectrometer. Correlation analysis revealed significant correlations of actin, troponin T, capping protein, heat shock proteins (HSP) and desmin with physicochemical and quality properties of meat (p<0.05). Actin might be a potential protein marker for colour, tenderness and water-holding capacity, and HSP27 and desmin are good candidate markers for colour and tenderness, respectively.
Collapse
Affiliation(s)
- Younes Zahedi
- Department of Food Science and Technology, Faculty of Agriculture and Natural Resources,
University of Mohaghegh Ardabili, P.O. Box 56199-11367, Ardabil, Iran
| | - Mohammad-Javad Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad,
P.O. Box 91775-1163, Mashhad, Iran
| | - Mehdi Varidi
- Department of Food Science and Technology, Ferdowsi University of Mashhad,
P.O. Box 91775-1163, Mashhad, Iran
| |
Collapse
|
12
|
Kadim I, Mahgoub O, Mbaga M. Potential of camel meat as a non-traditional high quality source of protein for human consumption. Anim Front 2014. [DOI: 10.2527/af.2014-0028] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Affiliation(s)
- I.T. Kadim
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
| | - O. Mahgoub
- Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
| | - M. Mbaga
- Department of Natural Resource Economics, College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Sultanate of Oman
| |
Collapse
|
13
|
Kadim I, Mahgoub O, Khalaf S. Effects of the transportation during hot season and electrical stimulation on meat quality characteristics of goat Longissimus dorsi muscle. Small Rumin Res 2014. [DOI: 10.1016/j.smallrumres.2014.01.010] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
|
14
|
Eskandari MH, Majlesi M, Gheisari HR, Farahnaky A, Khaksar Z. Comparison of some physicochemical properties and toughness of camel meat and beef. JOURNAL OF APPLIED ANIMAL RESEARCH 2013. [DOI: 10.1080/09712119.2013.792735] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
|
15
|
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: 28] [Impact Index Per Article: 2.3] [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.
Collapse
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.
| | | | | | | | | | | | | | | |
Collapse
|
16
|
Abdelhadi O, Babiker S, Picard B, Jurie C, Jailler R, Hocquette J, Faye B. Effect of season on contractile and metabolic properties of desert camel muscle (Camelus dromedarius). Meat Sci 2012; 90:139-44. [DOI: 10.1016/j.meatsci.2011.06.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/17/2010] [Revised: 05/25/2011] [Accepted: 06/10/2011] [Indexed: 10/18/2022]
|
17
|
Soltanizadeh N, Kadivar M, Keramat J, Bahrami H, Poorreza F. Camel cocktail sausage and its physicochemical and sensory quality. Int J Food Sci Nutr 2010; 61:226-43. [PMID: 20095913 DOI: 10.3109/09637480903373328] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
The objective of this study was to compare the nutritional values of camel semitendinosus muscles with those of calves. Then, sausages were made from camel meat, beef and equal proportions of each and stored at 4 degrees C for 45 days. The composition, physicochemical characteristics, sensory properties, and microstructure of the samples were evaluated. The proximate composition of meat from the two species was significantly different. Beef contained a significantly higher amount of vitamin E, whereas camel meat had better profile of fatty acid and higher iron content. Camel meat had a higher pH but similar myofibrillar protein content as beef. Sausages made from 100% camel meat also had higher pH and cooking yield along with higher a* (redness) and lower L* (lightness) than the others. 2-Thiobarbitoric acid values among these treatments were significantly different. Samples containing 50% of each meat had a higher resistance to shear force; however, panelists could not detect any significant difference in tenderness of the samples.
Collapse
Affiliation(s)
- Nafiseh Soltanizadeh
- Department of Food Science and Technology, Isfahan University of Technology, Isfahan 84156, Iran
| | | | | | | | | |
Collapse
|