Food and biological properties of bactrian (camelus bacterianus) and dromedary (camelus dromedaries) meat
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Keywords:
Bactrian, dromedary, camel milk, muscles, fat, cholesterolAbstract
The nutritional value of camel meat is similar to other red meats but camel meat, especially from young animals,can be considered as a healthy option due to the low fat and cholesterol contents of the meat. In appearance and colour,texture and palatability, camel meat is very similar to beef. Camel is useful for healthy skin and mucous membranes,nervous and digestive systems. Trace elements included in the meat, to regulate blood sugar. Camel meat contains antioxidants. Quality parameters of individual muscles can be used to improve marketing of camel meat, and would provide more information about meat quality characteristics of camel meat.References
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of the One-humped Camel (Camelus dromedaries) // Journal of Meat Science. – 2008. – Vol. 73. – P.619-625.
2 Immonen K., Puolanne, E. Variation of residual glycogen glucose concentration at ultimate pH values below 5.75 // Journal
of Meat Science. – 2000. -Vol. 55(3). – P. 279–283.
3 Johnson M.H., Calkins C.R., Huffman R.D., Johnson D.D. and Hargrove D.D. Differences in cathepsin B + L and calciumdependent
protease activities among breed type and their relationship to beef tenderness // Journal of Animal Science. – 1990. – Vol.
68. – P.2371-2379.
4 Ashmore C.R., Carroll F., Doerr J., Tompkins G., Stokes H. and Parker W. Experimental prevention of dark-cutting meat //
Journal of Animal Science. – 1973. – Vol. 35. – P. 33-36.
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quality and histochemical characteristics of infraspinatus, triceps brachii, longissimus thoraces, biceps femoris, semitendinosus, and
semimembranosus of dromedary camel (Camelus dromedaries) muscles // Journal of Meat Science. – (Submitted). – 2012. – Vol.80.
–P.555-569.
6 Beriain M.J., Bass P., Purroy A., and Treacher T. Effect of animal and nutritional factors and nutrition on lamb meat quality
// – CIHEAM. – 2000. – P. 75-86.
7 Koohmaraie M. The role of endogenous proteases in meat tenderness// Reciprocal Meat Conference Proceeding. – 1988. – Vol
41. – P. 89-100.
8 Mukasa-Mugerwa E. The camel (Camelus dromedaries): A biographical review // International Livestock Centre for Africa.
– 1981. – P. 147.
9 Kemp C.M., Sensky P.L., Bardsley R.G., Buttery P.J. and Parr T. Tenderness: an Enzymatic View// Journal of Meat Science.
– 2010. – Vol. 84. – P. 248-256.
10 Olson D.G., Parrish F.C. and Stromer M.H. Myofibril fragmentation and shear resistance of three bovine muscles during
postmortem storage // Journal of Food Science. – 1976. – Vol. 41. – P. 1036-1041.
11 Kadim I.T., Mahgoub O. and Purchas R.W. A review of the Growth and of the Carcass and Meat Quality Characteristics of the
One-humped Camel (Camelus dromedaries) // Journal of Meat Science. – 2008. – Vol. 73. – P. 619-625.
12 Kamoun M. Dromedary meat: production, qualitative aspects and acpability for transformation //Option Mediterraneennes.
Serie B. Etudes et Recherches. – 1995. – No. 13. – P. 105-130.
13 Kamoun M. Evolution de la qualite de la carcasse et de la viande des dromadaires En function de la conduit zootechnique des
animaux //Rapport final relative a la bourse de recherché FIS. – 1995. – No. 1 – P.1372.
14 Kemp C.M., Sensky P.L., Bardsley R.G., Buttery P.J. and Parr T. Tenderness: an Enzymatic View // Journal of Meat Science.
– 2010. – Vol. 84. – P. 248-256.
15 Knoess K. The camel as a meat and milk animal. – World Animal review. – 1977. – Vol. 22. – P. 3-8.
of the One-humped Camel (Camelus dromedaries) // Journal of Meat Science. – 2008. – Vol. 73. – P.619-625.
2 Immonen K., Puolanne, E. Variation of residual glycogen glucose concentration at ultimate pH values below 5.75 // Journal
of Meat Science. – 2000. -Vol. 55(3). – P. 279–283.
3 Johnson M.H., Calkins C.R., Huffman R.D., Johnson D.D. and Hargrove D.D. Differences in cathepsin B + L and calciumdependent
protease activities among breed type and their relationship to beef tenderness // Journal of Animal Science. – 1990. – Vol.
68. – P.2371-2379.
4 Ashmore C.R., Carroll F., Doerr J., Tompkins G., Stokes H. and Parker W. Experimental prevention of dark-cutting meat //
Journal of Animal Science. – 1973. – Vol. 35. – P. 33-36.
5 Kadim I.T., Al-Karousi A., Mahgoub O., Al-Marzooqi W., Al-Maqbaly R., Khalaf S.K. and Raiymbek G. Physical, chemical,
quality and histochemical characteristics of infraspinatus, triceps brachii, longissimus thoraces, biceps femoris, semitendinosus, and
semimembranosus of dromedary camel (Camelus dromedaries) muscles // Journal of Meat Science. – (Submitted). – 2012. – Vol.80.
–P.555-569.
6 Beriain M.J., Bass P., Purroy A., and Treacher T. Effect of animal and nutritional factors and nutrition on lamb meat quality
// – CIHEAM. – 2000. – P. 75-86.
7 Koohmaraie M. The role of endogenous proteases in meat tenderness// Reciprocal Meat Conference Proceeding. – 1988. – Vol
41. – P. 89-100.
8 Mukasa-Mugerwa E. The camel (Camelus dromedaries): A biographical review // International Livestock Centre for Africa.
– 1981. – P. 147.
9 Kemp C.M., Sensky P.L., Bardsley R.G., Buttery P.J. and Parr T. Tenderness: an Enzymatic View// Journal of Meat Science.
– 2010. – Vol. 84. – P. 248-256.
10 Olson D.G., Parrish F.C. and Stromer M.H. Myofibril fragmentation and shear resistance of three bovine muscles during
postmortem storage // Journal of Food Science. – 1976. – Vol. 41. – P. 1036-1041.
11 Kadim I.T., Mahgoub O. and Purchas R.W. A review of the Growth and of the Carcass and Meat Quality Characteristics of the
One-humped Camel (Camelus dromedaries) // Journal of Meat Science. – 2008. – Vol. 73. – P. 619-625.
12 Kamoun M. Dromedary meat: production, qualitative aspects and acpability for transformation //Option Mediterraneennes.
Serie B. Etudes et Recherches. – 1995. – No. 13. – P. 105-130.
13 Kamoun M. Evolution de la qualite de la carcasse et de la viande des dromadaires En function de la conduit zootechnique des
animaux //Rapport final relative a la bourse de recherché FIS. – 1995. – No. 1 – P.1372.
14 Kemp C.M., Sensky P.L., Bardsley R.G., Buttery P.J. and Parr T. Tenderness: an Enzymatic View // Journal of Meat Science.
– 2010. – Vol. 84. – P. 248-256.
15 Knoess K. The camel as a meat and milk animal. – World Animal review. – 1977. – Vol. 22. – P. 3-8.
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Raimbek, G., Kadim, I. T., Serikbayeva, A., Narmuratova, M., & Khamet, B. (2015). Food and biological properties of bactrian (camelus bacterianus) and dromedary (camelus dromedaries) meat. Experimental Biology, 57(1), 70–74. Retrieved from https://bb.kaznu.kz/index.php/biology/article/view/212
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BIOTECHNOLOGY, BIOCHEMISTRY AND PLANTS PHYSIOLOGY
