A comparative study of the biochemical and functional properties of camel and cattle meat during frozen storage

The quality of camel meat has received little attention. It is nutritionally as good as that of the major sources of red or white meats. The purpose of this study was to compare the biochemical and functional properties of fresh and frozen camel meat with cattle meat. Twenty four slaughtered animals (camel and cattle) of different ages and sexes were randomly sampled. Samples from biceps femoris, triceps brachii, longissimus dorsi, and heart muscles were removed and external fat and epimysial connective tissues separated. Measurement of gross composition, pH, water holding capacity (WHC), total volatile nitrogen (TVN), peroxide value, acid value, tensile strength analysis and myofi brillar protein electrophoresis was done on meat samples. Meat samples were frozen for 1, 4 and 8 weeks at -18 °C. After defrosting, WHC, dripping loss, TVN, peroxide value, acid value and kreis test were determined at each storage time. Results indicated that for most of the factors studied, fresh camel and cattle meat were similar, except for ash and fat contents which were lower in camel meat (P<0.05). In the frozen state, camel and cattle meat were similar in all parameters except TVN, acid value, WHC and dripping loss. The latter was higher and others were lower in camel meat (P<0.05). In conclusion, the quality of camel meat is comparable with cattle meat. It may even have an edge over beef or lamb due to its low intramuscular fat and cholesterol contents. However, since animals are usually slaughtered at the end of their productive life, camel meat is usually tough. In view of the above it is possible that camel meat could make a greater contribution to the growing need for meat in developing countries.