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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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Bahwan M, Baba WN, Adiamo O, Hassan HM, Roobab U, Abayomi OO, Maqsood S. Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product. Anim Biosci 2023; 36:1747-1756. [PMID: 37402461 PMCID: PMC10623037 DOI: 10.5713/ab.22.0238] [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: 06/16/2022] [Revised: 08/06/2022] [Accepted: 05/12/2023] [Indexed: 07/06/2023] Open
Abstract
OBJECTIVE The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat. METHODS Protein composition and their degradation as well as biochemical and textural changes of camel meat as influenced by cooking methods were investigated. RESULTS The highest cooking loss (52.61%) was reported in microwaved samples while grilled samples showed the lowest cooking loss (44.98%). The microwaved samples showed the highest levels of lipid oxidation as measured by thiobarbituric acid reactive substances, while boiled samples showed the lowest levels (4.5 mg/kg). Protein solubility, total collagen, and soluble collagen content were highest in boiled samples. Boiled camel meat had lower hardness values compared to the other treated samples. Consequently, boiling was the more suitable cooking technique for producing camel meat with a reduced hardness value and lower lipid oxidation level. CONCLUSION The camel meat industry and camel meat consumer can benefit from this research by improving their commercial viability and making consumers aware about the effects of cooking procedures on the quality of camel meat. The results of this study will be of significance to researchers and readers who are working on the processing and quality of camel meat.
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Affiliation(s)
- Mouza Bahwan
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551,
United Arab Emirates
| | - Waqas N Baba
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551,
United Arab Emirates
| | - Oladipupo Adiamo
- Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Coopers Plains, Brisbane, QLD 4108,
Australia
| | - Hassan Mohammed Hassan
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551,
United Arab Emirates
| | - Ume Roobab
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551,
United Arab Emirates
| | - Olalere Olusegun Abayomi
- Analytical Biochemistry Research Centre (ABrC), Universiti Sains Malaysia, University Innovation Incubator Building, Sains@USM, 11900 Bayan Lepas, Penang,
Malaysia
| | - Sajid Maqsood
- Department of Food Science, College of Agriculture and Veterinary Medicine, United Arab Emirates University, Al Ain, 15551,
United Arab Emirates
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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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Qaid MM, Al-Mufarrej SI, Azzam MM, Al-Garadi MA, Alqhtani AH, H. Fazea E, Suliman GM, Alhidary IA. Effect of Rumex nervosus Leaf Powder on the Breast Meat Quality, Carcass Traits, and Performance Indices of Eimeria tenella Oocyst-Infected Broiler Chickens. Animals (Basel) 2021; 11:1551. [PMID: 34073376 PMCID: PMC8228268 DOI: 10.3390/ani11061551] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/06/2021] [Revised: 05/21/2021] [Accepted: 05/24/2021] [Indexed: 11/16/2022] Open
Abstract
This work aimed to assess the effect of using the RNL on performance indices, carcass trait, and meat quality of broiler chicken infected with Eimeria tenella compared with commercially used anticoccidials salinomycin. Moreover, we compare these selected variables between infected medicated groups and a non-infected unmedicated group (UUT) and an infected unmedicated group (IUT). A total of 150 1-day-old Ross 308 mixed-sex broilers were divided into 6 groups. Birds in groups 1, 2, and 3 were fed basic diets supplemented with 1, 3, and 5 g of RNL/kg diet, respectively. Group 4 received a basic diet with 66 mg of salinomycin. The control groups (5 and 6) were given a basic diet with no RNL or salinomycin added. All groups except the negative controls were challenged with Eimeria tenella at 21 days old. Birds in RNL groups outperformed those in the IUT group in performance indices, and they have a similar effect to the salinomycin group. Enhancement-infected birds with RNL affected some chickens' carcass traits. Drip loss, water-holding capacity, and meat tenderness were improved by RNL inclusion (1 g) in the diet. In conclusion, the meat of infected birds receiving 1 g RNL had increased quality attributes, with preferable tenderness and springiness when compared to the IUT group. RNL could therefore also be considered a promising non-conventional feed source in the future. Further research is needed to optimize the use of RNL to improve broilers production and meat quality in both infected and non-infected conditions.
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Affiliation(s)
- Mohammed M. Qaid
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (S.I.A.-M.); (M.M.A.); (M.A.A.-G.); (A.H.A.); (E.H.F.); (G.M.S.); (I.A.A.)
- Faculty of Veterinary Medicine, Thamar University, Dhamar 13020, Yemen
| | - Saud I. Al-Mufarrej
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (S.I.A.-M.); (M.M.A.); (M.A.A.-G.); (A.H.A.); (E.H.F.); (G.M.S.); (I.A.A.)
| | - Mahmoud M. Azzam
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (S.I.A.-M.); (M.M.A.); (M.A.A.-G.); (A.H.A.); (E.H.F.); (G.M.S.); (I.A.A.)
- Poultry Production Department, Faculty of Agriculture, Mansoura University, Mansoura 35516, Egypt
| | - Maged A. Al-Garadi
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (S.I.A.-M.); (M.M.A.); (M.A.A.-G.); (A.H.A.); (E.H.F.); (G.M.S.); (I.A.A.)
- Faculty of Veterinary Medicine, Thamar University, Dhamar 13020, Yemen
| | - Abdulmohsen H. Alqhtani
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (S.I.A.-M.); (M.M.A.); (M.A.A.-G.); (A.H.A.); (E.H.F.); (G.M.S.); (I.A.A.)
| | - Esam H. Fazea
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (S.I.A.-M.); (M.M.A.); (M.A.A.-G.); (A.H.A.); (E.H.F.); (G.M.S.); (I.A.A.)
| | - Gamaleldin M. Suliman
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (S.I.A.-M.); (M.M.A.); (M.A.A.-G.); (A.H.A.); (E.H.F.); (G.M.S.); (I.A.A.)
- Department of Meat Production, Faculty of Animal Production, University of Khartoum, Khartoum North 13314, Sudan
| | - Ibrahim A. Alhidary
- Animal Production Department, College of Food and Agriculture Sciences, King Saud University, Riyadh 11451, Saudi Arabia; (S.I.A.-M.); (M.M.A.); (M.A.A.-G.); (A.H.A.); (E.H.F.); (G.M.S.); (I.A.A.)
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