Chemical composition and structural characteristics of Arabian camel (Camelus dromedarius) m. longissimus thoracis

Chemical composition and structural characteristics of Arabian camel (Camelus dromedarius) m. longissimus thoracis

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 24h post mortem, colour values (except redness) and shear force of Lon...

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Veröffentlicht in:Meat science 2014-03, Vol.96 (3), p.1233-1241
Hauptverfasser: Al-Owaimer, A.N., Suliman, G.M., Sami, A.S., Picard, B., Hocquette, J.F.
Format: Artikel
Sprache:eng
Schlagworte:
Adipose Tissue - chemistry
Animals
Breeding
Camel meat
Camelus
Collagen - chemistry
Color
Computer Science
Cooking
Food Quality
Glycolysis
Humanities and Social Sciences
Hydrogen-Ion Concentration
Life Sciences
Male
Meat - analysis
Meat quality
Muscle biochemistry
Muscle, Skeletal - chemistry
Myosin Heavy Chains - chemistry
Sarcomeres - chemistry
Saudi Arabia
Tenderness
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Zusammenfassung: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 24h 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
ISSN:0309-1740
1873-4138
DOI:10.1016/j.meatsci.2013.10.025