Study In Some Quality Attribute Of Meat
Dr. Siham Abdelwhab Alamin, Prof. Sid Ahmed Elshafia, Prof. Daoud Alzubair Ahmed
Keywords: Quality Attribute, Shear force, Connective Tissue Strength of camel meat and beef.
Abstract: The study aimed to evaluate the quality attributes of fresh camel meat and beef. The result showed that hunter lightness (L) values were highly significant (P< 0.001) between the types of meat. Beef recorded higher values of lightness compared to camel meat as (35.40 and 29.56) respectively. Redness (a) values was significantly (P< 0.01) between the types of meat studied, hence beef recorded the higher values than that in camel meat as (19.60 and 16.45) respectively. The yellowness (b) values were significantly (P< 0.001) different between treatments, However, beef recorded the higher values than in camel meat as (7.78 and 5.10) respectively. In general, camel meat appeared brighter red than beef. Water holding capacity (WHC) was not significantly (P> 0.05) different among the two types of meat studied. The WHC values were (3.07 and 2.67) for camel and beef respectively. Shear force, which measures muscle tenderness, was not significantly (P> 0.05) different among the two types of meat studied. However, beef recorded the lower values than in camel meat as (4.60 and 5.11) respectively. Connective tissue strength values were highly significant (P< 0.001) between the types of meat. Hence, camel meat recorded higher values than beef as (3.57 and 2.62) respectively.
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