Effects of age on composition and quality of muscle Longissimus thoracis of the Omani Arabian camel (Camelus dromedaries)

摘要: The aim of this study was to determine the effects age on chemical composition and quality characteristics Arabian onehumped camel’s meat. Samples longissimus thoracis (between 10th 13th rib left side) were randomly collected from 21 Omani intact male camels three different groups: group 1 (1–3 years), 2 (3–5 years) 3 (6–8 years). chilled � C) for 48 h. Moisture, crude protein, fat ash determined freeze dried ground muscle. Mineral contents using an Inductively coupled plasma emission spectrometer (ICP). Meat including ultimate muscle pH, Warner–Bratzler shear force, sarcomere length, myofibrillar fragmentation index, expressed juice, cooking loss percent, colour L * , a b measured standard methods. moisture, ranged 64.4% 76.7%; 18.6% 25.0%, 1.1% 10.5% 1.0% 1.4% dry matter basis, respectively. Ca, Mg, Na, K, P, Cad, Cr, Ni, Pb, Co, Mo, Be V from, 9.2 46.6, 24.7 57.3, 104.7 257.0, 471.4 1053.0, 249.9 584.0, 0.005 0.024, 0.020 0.410, 0.016 0.187, 0.010 0.299, 0.018, 0.050 0.470, 0.030 0.013 0.141 mg/100 g percentage protein decreased that increased with increasing camel age. loss, lightness (L ), redness (a ) yellowness (b 5.46 6.64, 4.25 17.82, 0.96 2.50, 55.91 94.81,19.50 33.63, 13.18 29.88, 27.86 43.21, 10.46 22.81, 4.63 10.11, Muscles younger (group 1) had significantly (P < 0.05) lower force value, pH higher color by 48%, 3.4%, 43%, 25%, 28%, 14%, 16% than those older 3), Values middle 2) in-between. This confirmed meat is healthy nutritious as it contains low well being good source minerals. Age important factor in determining composition. 2006 Elsevier Ltd. All rights reserved.