Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder

Abstract

Camel is a valuable source of meat for African and Asian countries; however, the most important problem associated with camel meat is its extreme toughness. This toughness has been attributed to its contents of connective tissue, which become more crossly linked in old animals. The toughness of camel meat decreases the consumer acceptance of this meat and reduces its chances of being utilized as a raw material for further processing into meat products. Ginger and papain were used in the current study as tenderizing enzymes, and the structural changes, electrophoretic pattern, physicochemical characteristics, and sensory scores of the treated meat were examined. The treatment of camel meat with ginger and papain resulted in marked destructive changes in the connective tissue and myofibers, and a reduction in the protein bands, with a consequent improvement in its tenderness. All the enzyme-treated samples exhibited significant increases in the protein solubility, with significant decreases in the shear-force values. Moreover, an improvement in the sensory scores of the raw and cooked meat and a reduction in the bacterial counts after the treatments were recorded. Ginger and papain induced a significant improvement in the physicochemical characteristics, sensory attributes, and bacterial counts of the camel meat; therefore, these materials can be utilized by meat processors to boost the consumer acceptance of this meat, and to increase its suitability as a raw material for further meat processing.

Improving the Structural Changes, Electrophoretic Pattern, and Quality Attributes of Spent Hen Meat Patties by Using Kiwi and Pineapple Extracts

“…Our observations are in good line with those published by Abdelrahman et al [ 16 ], who observed many longitudinal and cross breaks in the muscle fibers, degradation of the cell membrane, and appearance of holes within muscle fibers in spent hen muscles treated with marinades containing kiwi (5 and 10%) and pineapple (5 and 10%) extracts. In addition, our results are in harmony with those reported in camel meat [ 9 ] and camel meat burgers [ 39 ] treated with ginger and papain extracts. Furthermore, Jiao et al [ 34 ] found that kiwi fruit induces a beneficial effect on the microstructure of beef by protecting it from hydratability during chilling storage (4 °C), in contrast to the untreated control sample, which had lost its structural integrity, especially on the 3rd day of storage.…”

“…In this respect, all extract-based treatments enhance the tenderness of spent hen meat patties and the effect was more noticeable in samples treated with 7% pineapple and in samples treated with the kiwi (5%) and pineapple (5%) extracts mixture. Meat tenderness is significantly connected to the collagen content, collagen solubility, and shear force value, which can influence consumer preference quality of such meat [9,24]. Our results are in accordance with those reported by Kadıo glu et al [25], who observed that the treatment of spent hens breast, drumstick, and thigh meats with pineapple fruit juice at a marination time of 160 min resulted in a significant decrease of the shear force value.…”

“…Meat tenderness is significantly connected to the collagen content, collagen solubility, and shear force value, which can influence consumer preference quality of such meat [ 9 , 24 ]. Our results are in accordance with those reported by Kadıoğlu et al [ 25 ], who observed that the treatment of spent hens breast, drumstick, and thigh meats with pineapple fruit juice at a marination time of 160 min resulted in a significant decrease of the shear force value.…”

“…Various tenderization techniques can be used to tenderize the unacceptably tough spent hen broiler meat. Among these methods, plant-origin exogenous protease enzymes, such as papain, ginger, and bromelain, are the most reliable and popular meat tenderizers [ 9 ].…”

Improving the textural and microstructural quality of cow meat by black chokeberry, grape, and hawthorn vinegar‐based marination

“…Several studies have reported the effectiveness of marination for improving tenderness and microbiological quality of different meats (Abdel‐Naeem et al, 2022 ; Babikova et al, 2020 ; Latoch, 2020 ; Lawrence & Lawrence, 2021 ; Sengun et al, 2019 ; Tkacz et al, 2021 ; Unal et al, 2022 ; Vişan et al, 2021 ). However, it has been observed that studies examining the effects of vinegar‐based marination on meat quality have increased in recent years (Karam et al, 2020 ; Mazaheri Kalahrodi et al, 2021 ; Sengun et al, 2021 ).…”