title: Chemical composition and quality of camel meat.
abstract: L. dorsi, Semitendinosus and Triceps brachii muscles from the camel had similar moisture, protein and fat content, but significantly (P < 0·05) different ash content. These muscles had also similar sarcoplasmic and myofibrillar protein concentrations. L. dorsi muscle had the highest content of collagen but a higher solubility of hydroxyproline than Semitendinosus and Triceps brachii muscles. It also had a brighter red colour. Water-holding capacity was not significantly different between the three muscles studied. Shear force and connective tissue strength were lowest in L. dorsi, intermediate in Semitendinosus and highest in Triceps brachii.
authors: Institute of Animal Production, University of Khartoum, PO Box 32, Khartoum, North Sudan Egypt.
authors: S A
authors: SA
authors: Babiker
authors: O K
authors: OK
authors: Yousif