Chemical composition, quality and histochemical characteristics of individual dromedary camel (Camelus dromedarius) muscles
作者： I.T. Kadim , A. Al-Karousi , O. Mahgoub , W. Al-Marzooqi , S.K. Khalaf
DOI: 10.1016/J.MEATSCI.2012.11.028
关键词:
摘要: This study characterized the chemical composition, quality and histological traits of six muscles from 10 dromedary carcasses. There were significant differences in moisture, fat, protein, mineral, saturated unsaturated fatty acid contents between muscles. The longissimus thoracis (LT) had highest cooking loss (33.5%) triceps brachii (TB) lowest (29.2%). shear force value semitendinosus (ST), semimembranosus (SM) biceps femoris (BF) significantly higher than infraspinatus (IS), TB LT. LT values for L*, a*, b* ST. SM MFI (65.3), while IS (75.8). ST proportions Type I IIA muscle fibers, respectively other indicated that quality, histochemical parameters varied among camel knowledge this variation allows better marketing processing meat.
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