Title: Effect Age and Cooking on Quality Characteristics and Nutritive Value of Camel (Camelus Dromedaries) Longissimus Thoraces Muscle
Authors: Isam T. Kadim, Abdulbari A.Alfaris, Muhssin R.H
DOI: http://dx.doi.org/10.18535/jmscr/v4i3.30
The aim of this study was to determine the effect of age and cooking temperature on quality and nutritional values of dromedary camel Longissimus thoraces muscle (between the 10th and the 13th of the left side). Longissimus thoraces muscle samples were randomly collected from 30 dromedary male camels of three different age groups (2-4, 6-9, 12-15 year-old). Sampled were chilled (1-3ͦC) for 48 hrs. Moisture, protein, fat and ash were determined on freeze dried ground muscle samples. Mineral contents were determined using an Inductively Coupled Plasma Emission Spectrometer. Meat quality (ultimate pH, Warner-Bratzler shear force, sarcomere length, Myofibrillar Fragmentation Index, expressed juice, cooking loss and colour) and nutritive value (fatty acid composition and amino acid profile) were measured using standard procedures. Muscle samples were divided into two equal portions. The first portion was kept raw while the second one was cooked at 70oC for 90 minutes. 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