Physical and chemical properties and sensory evaluation of camel meat and new camel meat jerky.

ABSTRACT: Alxa Bactrian camel meat is an organic diet that provides balanced nutrition and is easy to digest and absorb. Despite its potential, it is currently underutilized. To develop a new type of camel jerky, this study utilized a single-factor design method to optimize the formula and fermentation process parameters of Alxa Bactrian camel jerky. Additionally, the physical and chemical composition, nutritional components, protein degradation, and microbial changes of the camel jerky were analyzed to evaluate the nutritional benefits of the new camel jerky created using modern fermentation technology. The results show that the optimal addition amounts of camel fermented jerky ingredients are 2.2% black pepper, 3% salt, 1.8% white sugar, and 9% cooking wine, whereas the optimal fermentation condit

SUBMITTER: Wu J 

PROVIDER: S-EPMC11521667 | biostudies-literature | 2024 Oct

REPOSITORIES: biostudies-literature