Meat quality characteristics of Infraspinatus, Triceps brachii, Longissimus thoraces, Biceps femoris, Semitendinosus, and Semimembranosus of bactrian (Camelus Bactrianus) camel muscles
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Keywords:
Bactrian, camel, muscles, meat quality,Abstract
The objective of this study was to evaluate and compare quality characteristics of Infraspinatus (IS), Triceps brachii (TB), Longissimus thoraces (LT), Biceps femoris (BF), Semitendinosus (ST), and Semimembranosus (SM) muscles from nine Bactrian camel carcasses. Individual muscles were collected to measure color, expressed juice, cooking loss, pH, sarcomere length, shear force value, myofi brillar fragmentation index. The pH for the six muscles was monitored at 1, 2, 4, 8, 12, 24 and 48 hrs postmortem. The TB muscle had a signifi cantly (P<0.05) higher pH value than LT, ST and SM muscles. The range of variation in expressed juice between the six muscles was 37.10 cm2/g in LT muscle to 41.27 cm2/g in SM muscle. The LT muscle had signifi cantly lower cooking loss and shear force values than IS, ST, TB, SM and BF muscles. The LT muscle had signifi cantly higher L* values than TB, ST, SM and BF muscles. However, the LT muscle had a signifi cantly lower myofi brillar fragmentation index than the other muscles. This study indicated that meat quality characteristics varied among Bactrian camel muscle types and the knowledge of this variation allows for better marketing and processing of camel meat.References
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(Camelus dromedaries) // Meat Science. – 2008. –V.80. – P. 555-569.
2 Dawood A., Alkanhal M.A. Nutrient composition of Najdi-Camel Meat // Meat Science. – 1998.– V. 39. – P. 71-78.
3 Knoess K. The camel as a meat and milk animal // World Animal review. – 1977. – V. 22. – P. 3-8.
4 Mukasa-Mugerwa E. The camel (Camel dromedaries): A biographical review. – Addis Ababa, Ethiopia: International Livestock Centre for Africa. –1997. – P. 144.
5 Rawdah T.N., El-Faer M.Z. and Koreish S.A. Fatty acid composition of the meat and fat of the onehumped camel (Camelus dromedaries) // Meat Science.– 1994. – V. 37. – P. 149-155.
6 Giese J. Developing low fat meat products // Food Technology. – 1994. – V. 46. – P. 100-108.
7 Kurtu M.Y. An assessment of the productivity for meat and carcass yield of camel (Camelus dromedarious) and the consumption of camel meat in the Eastern region of Ethiopia // Tropical Animal Health and Production. – 2004. – V. 36. – P. 65-76.
8 Bendall J.R. Post-mortem changes in muscle /In: Bournr G.H. The structure and function of muscle.– New York: Academic Press, 1973. – 2nd ed. – P.243-309.
9 Lindahl G., Henckel P., Karlsson A. H., Andersen H. J. Signifi cance of early postmortem temperature and pH decline on colour characteristics of pork loin from different rossbreeds // Meat Science.– 2006. – V. 72(4). – P. 613–623.
10 Immonen K., Puolanne E. Variation of residual glycogen glucose concentration at ultimate pH values below 5.75 // Meat Science. – 2000. – V. 55(3). – P. 279–283.
11 Chrystall B.B., Devine C.E., Davey C.L. Studies in electrical stimulation: post-mortem decline in neverous response in lambs // Meat Science. –1983. – V. 4. – P. 69-78.
12 Al-sheddy I., Al-Dagal M., Bazaraa W.A. Microbial sensory quality of fresh camel meat treated with organic acid slats and /or bifi dobacteria // Journal of Food Science. – 1999. – V. 64. – P. 336-339.
13 Cristofaneli S., Antonini M., Torres D., Polidori P. and Renieri C. Meat and carcass quality from Peruvian Ilama (Lama glama) and alpaca (Lama Pacos) // Meat Science. – 2004. – V. 66. – P. 589-593.
14 Kadim I. T., Mahgoub O., Al-Marzooqi W., Al-Zadgali S., Annamali K., Mansour M. H. Effects of age on composition and quality of muscle Longissimus thoracis of the Omani Arabian camel (Camelus dromedaries) // Meat Science. – 2006. – V. 73. – P.619-625.
15 Kadim I.T., Mahgoub O., Al-Marzooqi W. Meat quality and composition of Longissimus thoracis from Arabian camel (Camelus dromedaries) and
Omani beef: A Comparative Study // Journal of Camelid Science. – 2008. – V. 1. – P. 38-48.
16 Shariatmadari R., Kadivar M. Postmortem aging and freezing of camel meat (a comparative study) // 52nd International Congress of Meat Science and Technology. – Dublin, 2006. – P. 673-674.
17 Suliman G., Sami A., Lowaimer A. and Koohmaraie M. Effect of breed on the quality attributes of camel meat // Indian Journal of Animal Sciences.– 2006. – V. 81. – P. 407-411.
18 Abdelhadi O.M.A., Babiker S.A., Picard B., Jurie C., Jailler R., Hocquette J.F., Faye B. Effect of season on contractile and metabolic properties of desert camel muscle (Camelus xsanguinat) // Meat Science. – 2012. – V. 90. – P. 139-144.
19 Marsh B.B. The basis of tenderness in muscle foods // Journal of Food Science. – 1977. – V. 42. – P.295-297.
20 Thompson J. Managing meat tenderness // Meat Science. – 2002. – V. 62. – P. 295-308.
21 Ashmore C.R., Tompkins G., Doerr L. Postnatal development of muscle fibre types in domestic animals // Journal of Animal Science. – 1972. – V. 34.– P. 37-41.
22 Swatland H. J. The challenges of improving meat quality // Canadian Journal of Animal Science.- 1982. – V. 62. – P. 15-24.
23 Beriain M.J., Bass P., Purroy A., Treacher T. Effect of animal and nutritional factors and nutrition on lamb meat quality // CIHEAM. – 2000. – P. 75-86.
24 Kadim I.T., Mahgoub O., Al-Marzooqi W., Khalaf S.K., Mansour M.H, Al-Sinawi S.S.H., Al-Amri I.S. Effect of electrical stimulation on histochemical muscle fi ber staining, quality and composition of camel and cattle longissimus thoracis muscles. Journal of Food Science. – 2009. – V. 74. – P.44-52.
25 Koohmaraie M. The role of endogenous proteases in meat tenderness // Proceedings of Reciprocal Meat Conference. – 1988. – V. 41. – P. 89.
26 Wheeler T.L., Koohmaraie M. Measurement of Warner-Bratzler shear force in Science and Technology Receprocation Fair // 47th Annual Reciprocal Meat Conference Proceedings, National Livestock and Meat Board, Chicago, 1994. – P. 49-50.
27 Chen Q.H., He G.Q., Jiao Y.C., Ni H. Effects of Elastase from a Bacillus Strain on the Tenderization of Beef Meat. Food Chemistry. – 2006. – V. 98. – P. 624-629.
28 Kemp C.M., Sensky P.L., Bardsley R.G., But tery P.J., Parr T. Tenderness: an Enzymatic View // Meat Science. – 2009. – V. 84. – P. 248-256.
29 Olson D. G., Parrish F. C., Stromer M. H. Myofibril fragmentation and shear resistance of three bovine muscles during postmortem storage // Journal of Food Science. – 1976. – V. 41. – P. 1036–1041.
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Raiymbek, G., Faye, B., Konuspayeva, G., & Kadim, I. T. (2015). Meat quality characteristics of Infraspinatus, Triceps brachii, Longissimus thoraces, Biceps femoris, Semitendinosus, and Semimembranosus of bactrian (Camelus Bactrianus) camel muscles. Experimental Biology, 54(2), 33–38. Retrieved from https://bb.kaznu.kz/index.php/biology/article/view/257
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BIOTECHNOLOGY, BIOCHEMISTRY AND PLANTS PHYSIOLOGY
