Comparative study on chemical composition and keeping quality of camel meat and beef sold in Khartoum State, Sudan
Joint Authors
Amin, Siham Abd al-Wahhab
al-Shafii, Sayyid Ahmad
Zayn al-Abidin, Huda Muhammad
Source
Sudan Journal of Science and Technology
Issue
Vol. 17, Issue 1 (30 Jun. 2016), pp.11-18, 8 p.
Publisher
Sudan University of Science and Technology Deanship of Scientific Research
Publication Date
2016-06-30
Country of Publication
Sudan
No. of Pages
8
Main Subjects
Topics
Abstract EN
This study was aimed to evaluate the quality, characteristics and the average bacterial load of fresh and refrigerated camel meat and beef.
Chemically camel Longissmus dorsi (L.D) muscle had significantly (P< 0.05) higher moisture content than L.D of beef.
On the other hand camel L.D muscle had lower fat content than that in beef muscle.
The protein and ash content were not significantly (P> 0.05) different among the two muscles.
Non-protein-nitrogen were not significantly (P> 0.05) different among the two muscles studied.
Sarcoplasmic protein and myofibrillar protein were significantly (P< 0.01) lower in camel meat than that of beef.
The bacteriological test of meat was done on the fresh meat and after 7, 10 and 15 days of refrigeration storage (at 4°C).
The average bacterial load of the fresh and refrigerated samples of camel meat was (3.5 x 106 and 5 x106) respectively.
Also the average bacterial load of the fresh and refrigerated samples of beef was (3 x 106 and 5.5 x 106) respectively.
In general there was increase in the bacterial number with increase of time of refrigerator storage.
Results of organoleptic tests showed that all refrigerated samples were qualified as good.
American Psychological Association (APA)
Amin, Siham Abd al-Wahhab& al-Shafii, Sayyid Ahmad& Zayn al-Abidin, Huda Muhammad. 2016. Comparative study on chemical composition and keeping quality of camel meat and beef sold in Khartoum State, Sudan. Sudan Journal of Science and Technology،Vol. 17, no. 1, pp.11-18.
https://search.emarefa.net/detail/BIM-692155
Modern Language Association (MLA)
Amin, Siham Abd al-Wahhab…[et al.]. Comparative study on chemical composition and keeping quality of camel meat and beef sold in Khartoum State, Sudan. Sudan Journal of Science and Technology Vol. 17, no. 1 (2016), pp.11-18.
https://search.emarefa.net/detail/BIM-692155
American Medical Association (AMA)
Amin, Siham Abd al-Wahhab& al-Shafii, Sayyid Ahmad& Zayn al-Abidin, Huda Muhammad. Comparative study on chemical composition and keeping quality of camel meat and beef sold in Khartoum State, Sudan. Sudan Journal of Science and Technology. 2016. Vol. 17, no. 1, pp.11-18.
https://search.emarefa.net/detail/BIM-692155
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 16-18
Record ID
BIM-692155