A comparative study on the chemical composition and cholesterol content of fresh camel, beef and Goat meat
المؤلفون المشاركون
Ahmad, Dawud al-Zubayr
Ahmad, Haydar al-Amin
al-Amin, Siham Abd al-Wahhab
المصدر
Sudan Journal of Science and Technology
العدد
المجلد 15، العدد 2 (31 ديسمبر/كانون الأول 2014)، ص ص. 73-80، 8ص.
الناشر
جامعة السودان للعلوم و التكنولوجيا عمادة البحث العلمي
تاريخ النشر
2014-12-31
دولة النشر
السودان
عدد الصفحات
8
التخصصات الرئيسية
الموضوعات
الملخص EN
The study was conducted to evaluate the chemical composition and cholesterol level of fresh camel, beef and goat meat.
The results showed that chemical composition of camel, beef and goat meat were significantly different (P<0.05).
Camel and goat meat had higher moisture content compared to beef as (77.92, 75.55 and 72.12%) respectively.
Whereas beef had higher protein content as (21.07%) compared to camel and goat meat as (19.25 and 20.32%) respectively.
Camel meat had the lowest fat content (1.17%) compared to beef and goat meat as (2.74 and 1.66%).
However, camel meat had the highest ash content (0.78%) followed by beef (0.47%) and goat meat (0.43%).
The present result showed that the camel meat had lowest cholesterol content (59.2 mg/100gm) compared to beef and goat meat as (73.6 and 71.2mg/100gm) respectively.
The results also showed that myofibrillar proteins, sarcoplasmic proteins and non-protein-nitrogen were not significantly different (P> 0.05) among the three types of meat.
The results showed that concentration of myofibrillar protein was similar in the camel, beef and goat meat as (11.24, 11.48 and 11.24%) respectively.
The sarcoplasmic proteins values were (5.50, 5.35 and 5.40%) for camel, beef and goat meat respectively.
The non-protein-nitrogen values were (1.35, 1.05 and 1.16%) in camel, beef and goat meat.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
al-Amin, Siham Abd al-Wahhab& Ahmad, Dawud al-Zubayr& Ahmad, Haydar al-Amin. 2014. A comparative study on the chemical composition and cholesterol content of fresh camel, beef and Goat meat. Sudan Journal of Science and Technology،Vol. 15, no. 2, pp.73-80.
https://search.emarefa.net/detail/BIM-547339
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Ahmad, Dawud al-Zubayr…[et al.]. A comparative study on the chemical composition and cholesterol content of fresh camel, beef and Goat meat. Sudan Journal of Science and Technology Vol. 15, no. 2 (2014), pp.73-80.
https://search.emarefa.net/detail/BIM-547339
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
al-Amin, Siham Abd al-Wahhab& Ahmad, Dawud al-Zubayr& Ahmad, Haydar al-Amin. A comparative study on the chemical composition and cholesterol content of fresh camel, beef and Goat meat. Sudan Journal of Science and Technology. 2014. Vol. 15, no. 2, pp.73-80.
https://search.emarefa.net/detail/BIM-547339
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references : p. 77-80
رقم السجل
BIM-547339
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر