A Comparative Study on Changes in Protein, Lipid and Meat-Quality Attributes of Camel Meat, Beef and Sheep Meat (Mutton) during Refrigerated Storage

ABSTRACT:

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This study investigated a comparative analysis on changes in protein and lipid fractions and quality attributes of camel meat, cattle meat (beef) and sheep meat (mutton). The samples were studied over 9 days of refrigerated storage. Camel meat underwent higher lipid oxidation compared with beef and sheep meat. All meat types showed a decrease in the haem pigments and redness (a* values) indicating the oxidation of the haem pigment. Drip loss was high in camel meat and mutton compared with the beef samples. Camel meat was tougher, with higher hardness values, followed by beef and mutton samples, which decreased over 3 and 9 days of storage, indicating the degradation of structural proteins. In conclusion, the study provided valuable information on the properties of d

SUBMITTER: Manheem K 

PROVIDER: S-EPMC10000245 | biostudies-literature | 2023 Mar

REPOSITORIES: biostudies-literature