Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel (Camelus bactrianus) Meat

Abstract

Camel meat could have health benefits for human consumers due to its nutritional value. The influence of age and muscle type on the chemical composition and quality characteristics of Bactrian camel meat was examined in the present study. Samples of the Longissimus thoracic (LT), Semitendinosus (ST), and Psoas major (PM) muscles were collected from a total of fifteen male camels in three different age groups (3–4 years, 6–7 years, and 9–10 years). The younger camels exhibited higher values of moisture, polyunsaturated fatty acids, ultimate pH, cooking loss, and lightness, but lower fat, shear force, and redness values compared to meat collected from older camels. The LT muscle had higher fat and color parameters (lightness, redness, yellowness) but lower shear force values than the ST and PM muscles (p < 0.05). The ST muscles had a higher content of n-6 polyunsaturated fatty acids and n-3 polyunsaturated fatty acids but lower cooking loss values than the LT and PM muscles. These results indicated that younger camels provide better meat quality traits than older camels. The results of the present study will improve the marketing of Bactrian camel meat products and will provide more information about the most suitable muscles and the optimal slaughter age.

Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel (Camelus bactrianus) Meat

“…The color of meat products is often one of the important factors that affect consumers’ purchasing intentions [ 9 , 14 ]. In the current study, the thermal processing methods increased the L* and b* values of camel meat and dramatically reduced a* values in contrast to that of the control, which was in good agreement with previous findings [ 14 , 17 ].…”

“…The fatty acids were detected based on Chinese recommended standard GB5009.168-2016 using previously described methods [ 9 ], with some modifications. The samples were extracted using a mixed solution of chloroform and methanol ( v : v , 2:1) to obtain the fat.…”

“…Moreover, it is a good source of inorganic minerals, essential amino acids, vitamins, biologically active compounds, linoleic acid metabolites, and essential fatty acids, such as n-6/n-3 fatty acids [ 6 ]; it is also believed to possess therapeutic functions in diseases such as hyperacidity, cardiovascular disease, hypertension, pneumonia, sciatica, and respiratory diseases [ 7 ]. Compared to other meat, such as beef and lamb, camel meat is particularly lean and is thus more suitable for the nutritional demands of consumers [ 8 , 9 ].…”

“…Bactrian camel meat, as a product of national geographical indication, is mainly produced in the northwest regions of China [ 9 ]. In China, the camel meat product type is unitary; its product yield is low, its market scale is small, and it cannot meet the increasing demands of customers.…”

Effect of Ultrasound Pre-Treatment on Extraction and Characterization of Collagen from Bactrian Camel Skin

“…China is one of the main distribution areas of Bactrian camels. There are 405,300 camels in China, of which 42.72% (173,000) are found in Inner Mongolia [5]. Camel skin is the main by-product after camel slaughter, which accounts for 10-15% of the body weight [6].…”