Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics

Smili, Hanane; Becila, Samira; Malva, Antonella della; Redjeb, Ayad; Albenzio, Marzia; Sevi, A.; Santillo, Antonella; Babelhadj, Baaissa; Adamou, Abdelkader; Boudjellal, Abdelghani; Marino, R.

doi:10.3390/foods11050732

Cited by 6 publications

(3 citation statements)

References 36 publications

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“…Meat with shorter sarcomeres is tougher compared to that with longer sarcomeres (Haeger et al, 2020 ). According to Smili et al ( 2022 ), the increase in myofibrillar fragmentation is an indication of the extent of tenderisation that has occurred. Hope-Jones and Strydom ( 2021 ) reported a relationship between MFL with sensory tenderness and shear force measurements.…”

Section: Discussionmentioning

confidence: 99%

Effect of dietary inclusion of Pennisetum purpureum (Napier) grass on growth performance, rumen fermentation and meat quality of feedlot sussex red steers

Rabatseta,

Fourie,

Nkosi

et al. 2024

Trop Anim Health Prod

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The aim of this study was to evaluate the growth performance, fermentation indices and meat quality of Sussex steers fed totally mixed rations that composed of graded inclusion levels of Napier grass (NP). Three experimental diets designated as diet 1 (0.0 g kg–1 NP: Control), diet 2 (300 g kg–1 NP grass) and diet 3 (600 g kg–1 NP) were formulated. Twenty-four male steers aged 8 months with an average body weight of 185.0 ± 30 kg were used. In a completely randomized design, the animals were allocated to the diets and fed for 120 days. Dietary NP inclusion reduced (P < 0.05) the animals’ average daily gain and increased the feed efficiency. The steers’ daily feed intake and final body weight decreased (P < 0.05) with a 600 g kg–1 inclusion level. The fermentation indices were not affected (P > 0.05) by the inclusion. While the inclusion reduced (P < 0.05) warm muscle temperature, it had no effect (P > 0.05) on carcass dressing percentage, warm and cold initial and ultimate pH. However, 600 g kg–1 inclusion level reduced (P > 0.05) warm and cold carcass weights. Meat physical attributes, moisture characteristics and tenderness were not affected (P > 0.05) by dietary treatments, except for the 7-days aged meat thaw loss, which increased at 600 g kg–1 inclusion level. Inclusion of 300 g kg–1 increased meat protein and fat, but dry and organic matter contents decreased with increasing inclusion levels. Dietary inclusion of NP grass up to 300 g kg–1 in steers’ diets improved feed intake, carcass traits and yielded meat high in protein and fat.

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Section: Discussionmentioning

confidence: 99%

Effect of dietary inclusion of Pennisetum purpureum (Napier) grass on growth performance, rumen fermentation and meat quality of feedlot sussex red steers

Rabatseta,

Fourie,

Nkosi

et al. 2024

Trop Anim Health Prod

View full text Add to dashboard Cite

show abstract

“…This index is a very useful indicator of meat tenderness (shear–force and sensory panel tenderness). Smili et al (2022) reported that MFI of Algerian Sahraoui dromedary meat was significantly affected by both slaughter age and post – mortem period. The same authors confirmed that the 30–kDa band is a proteolytic product of Troponin–T in camel Longissimus lumborum muscles.…”

Section: Organoleptic Properties Of Camel Meatmentioning

confidence: 99%

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Djenane,

Aider

2024

F1000Res

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The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel (Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.

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“…This index is a very useful indicator of meat tenderness. Smili et al (2022) reported that MFI of Algerian Sahraoui dromedary meat was significantly affected by both slaughter age and post mortem period. The same authors confirmed that the 30-kDa band is a proteolytic product of Troponin-T in camel longissimus lumborum muscles.…”

Section: Tendernessmentioning

confidence: 99%

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Djenane

Aïder

2022

F1000Res

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Camel meat is an ethnic food consumed across the arid regions. For these medicinal and nutritional benefits, it can be a great option for sustainable meat worldwide supply. Consumers can be benefit from the subtle taste of camel meat, flavored with aromatic and medicinal herbs from the arid regions. Research on the camel meat from both an economic and technological aspects is quite recent, which explains the limited information available on this area. Nevertheless, developing new preservation techniques as well the development of various products from camel meat through optimum processing constitute an axis of fu-ture scientific research in order to valorize this product. The camel meat as an alternative source to red meats is also discussed as well as the challenges of its acceptance by consumers. In light of the enthusiasm for this meat, to which many beneficial health effects are attributed, it seemed interesting to conduct this review.

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Postmortem Muscle Protein Changes as a Tool for Monitoring Sahraoui Dromedary Meat Quality Characteristics

Cited by 6 publications

References 36 publications

Effect of dietary inclusion of Pennisetum purpureum (Napier) grass on growth performance, rumen fermentation and meat quality of feedlot sussex red steers

Effect of dietary inclusion of Pennisetum purpureum (Napier) grass on growth performance, rumen fermentation and meat quality of feedlot sussex red steers

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

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