Comparison of some physicochemical properties and toughness of camel meat and beef

Mohammad Hadi Eskandari, Majid Majlesi, Hamid Reza Gheisari, Asgar Farahnaky, Zabihollah Khaksar

Research output: Contribution to journalArticle

3 Citations (Scopus)
12 Downloads (Pure)

Abstract

The objective of this study was to identify factors influencing the toughness of longissimus dorsi (LD) and psoas major (PM) muscles of camel and to compare it with that of beef. Total collagen content was slightly higher, whereas insoluble collagen content was significantly higher in muscles of older animals. The Warner-Bartzler shear force (WBSF) value was significantly (P<0.05) higher for camel meat than beef, and this value increased with age in camel meat. Significant correlations between insoluble collagen content and WBSF were found in camel meat (r=0.850; P<0.01) and beef (r=0.643; P <0.05). Sarcomere length was numerically higher in muscles of younger than older animals. Camel meat had significantly higher pH values than beef at 6 and 24 h post-slaughter and the LD and PM muscles of younger animals had a significant higher pH values than older ones.
Original languageEnglish
Pages (from-to)442-447
Number of pages6
JournalJournal of Applied Animal Research
Volume41
Issue number4
DOIs
Publication statusPublished - 2013

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camel meat
Camelus
Meat
physicochemical properties
beef
psoas muscles
collagen
muscles
Psoas Muscles
longissimus muscle
Collagen
shears
sarcomeres
young animals
camels
Muscles
Sarcomeres
slaughter
Red Meat

Cite this

Eskandari, Mohammad Hadi ; Majlesi, Majid ; Gheisari, Hamid Reza ; Farahnaky, Asgar ; Khaksar, Zabihollah. / Comparison of some physicochemical properties and toughness of camel meat and beef. In: Journal of Applied Animal Research. 2013 ; Vol. 41, No. 4. pp. 442-447.
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Comparison of some physicochemical properties and toughness of camel meat and beef. / Eskandari, Mohammad Hadi; Majlesi, Majid; Gheisari, Hamid Reza; Farahnaky, Asgar; Khaksar, Zabihollah.

In: Journal of Applied Animal Research, Vol. 41, No. 4, 2013, p. 442-447.

Research output: Contribution to journalArticle

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T1 - Comparison of some physicochemical properties and toughness of camel meat and beef

AU - Eskandari, Mohammad Hadi

AU - Majlesi, Majid

AU - Gheisari, Hamid Reza

AU - Farahnaky, Asgar

AU - Khaksar, Zabihollah

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AB - The objective of this study was to identify factors influencing the toughness of longissimus dorsi (LD) and psoas major (PM) muscles of camel and to compare it with that of beef. Total collagen content was slightly higher, whereas insoluble collagen content was significantly higher in muscles of older animals. The Warner-Bartzler shear force (WBSF) value was significantly (P<0.05) higher for camel meat than beef, and this value increased with age in camel meat. Significant correlations between insoluble collagen content and WBSF were found in camel meat (r=0.850; P<0.01) and beef (r=0.643; P <0.05). Sarcomere length was numerically higher in muscles of younger than older animals. Camel meat had significantly higher pH values than beef at 6 and 24 h post-slaughter and the LD and PM muscles of younger animals had a significant higher pH values than older ones.

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