title: Chemical composition, quality and histochemical characteristics of individual dromedary camel (Camelus dromedarius) muscles.
abstract: 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 and unsaturated fatty acid contents between muscles. The longissimus thoracis (LT) had the highest cooking loss (33.5%) and triceps brachii (TB) the lowest (29.2%). The shear force value of semitendinosus (ST), semimembranosus (SM) and biceps femoris (BF) were significantly higher than infraspinatus (IS), TB and LT. The LT had significantly higher values for L*, a*, b* than ST. The SM had the lowest MFI (65.3), while IS had the highest value (75.8). The ST significantly had the highest and lowest proportions of Type I and Type IIA muscle fibers, respectively than other muscles. This study indicated that composition, quality, and histochemical parameters varied among camel muscles and the knowledge of this variation allows for better marketing and processing of camel meat.
authors.affiliation: Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34 Al-Khoud, Muscat, Oman. isam@squ.edu.om
authors.forename: I T
authors.initials: IT
authors.lastname: Kadim
authors.forename: A
authors.initials: A
authors.lastname: Al-Karousi
authors.forename: O
authors.initials: O
authors.lastname: Mahgoub
authors.forename: W
authors.initials: W
authors.lastname: Al-Marzooqi
authors.forename: S K
authors.initials: SK
authors.lastname: Khalaf
authors.forename: R S
authors.initials: RS
authors.lastname: Al-Maqbali
authors.forename: S S H
authors.initials: SS
authors.lastname: Al-Sinani
authors.forename: G
authors.initials: G
authors.lastname: Raiymbek
mesh_terms: D000273:Adipose Tissue; D000818:Animals; D002162:Camelus; D003116:Color; D003296:Cooking; D004032:Diet; D004041:Dietary Fats / Q000032:analysis; D004044:Dietary Proteins / Q000032:analysis; D005227:Fatty Acids / Q000032:analysis; D006651:Histocytochemistry; D008460:Meat / Q000032:analysis* / Q000592:standards; D008903:Minerals / Q000032:analysis; D018485:Muscle Fibers, Skeletal; D018482:Muscle, Skeletal / Q000737:chemistry* / Q000166:cytology; D009753:Nutritive Value; D013314:Stress, Mechanical; D014867:Water / Q000032:analysis
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins; D005227:Fatty Acids; D008903:Minerals; D014867:Water