CHEMICAL-COMPOSITION AND QUALITY OF CAMEL MEAT

被引：32
|
作者：
BABIKER, SA
YOUSIF, OK
机构：
[1] Institute of Animal Production, University of Khartoum, Khartoum
来源：
MEAT SCIENCE | 1990年 / 27卷 / 04期
关键词：
D O I：
10.1016/0309-1740(90)90066-F
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
L. dorsi, Semitendinosus and Triceps brachii muscles from the camel had similar moisture, protein and fat content, but significantly (P < 0·05) different ash content. These muscles had also similar sarcoplasmic and myofibrillar protein concentrations. L. dorsi muscle had the highest content of collagen but a higher solubility of hydroxyproline than Semitendinosus and Triceps brachii muscles. It also had a brighter red colour. Water-holding capacity was not significantly different between the three muscles studied. Shear force and connective tissue strength were lowest in L. dorsi, intermediate in Semitendinosus and highest in Triceps brachii. © 1990.
引用
收藏
页码：283 / 287
页数：5
相关论文
共 50 条
  • [1] CHEMICAL-COMPOSITION AND NUTRITIONAL QUALITY OF CAMEL MILK
    SAWAYA, WN
    KHALIL, JK
    ALSHALHAT, A
    ALMOHAMMAD, H
    JOURNAL OF FOOD SCIENCE, 1984, 49 (03) : 744 - 747
  • [2] CHEMICAL-COMPOSITION AND QUALITY ATTRIBUTES OF GOAT MEAT AND LAMB
    BABIKER, SA
    ELKHIDER, IA
    SHAFIE, SA
    MEAT SCIENCE, 1990, 28 (04) : 273 - 277
  • [3] POULTRY MEAT-PRODUCTS IN EGYPT - PROXIMAL CHEMICAL-COMPOSITION AND MICROBIOLOGICAL QUALITY
    ELKHATEIB, T
    ELRAHMAN, HA
    HAMDY, M
    LOTFI, A
    FLEISCHWIRTSCHAFT, 1988, 68 (06): : 756 - 757
  • [4] CHEMICAL-COMPOSITION OF MILK AND MEAT OF YAKS IN SIKKIM
    SINHA, SB
    KATIYAR, RD
    SEHGAL, VC
    BHUTIA, PN
    SINHA, AK
    INDIAN JOURNAL OF ANIMAL SCIENCES, 1983, 53 (01): : 76 - 77
  • [5] CHANGES IN THE CHEMICAL-COMPOSITION OF RABBIT MEAT DURING GROWTH
    DELTORO, J
    LOPEZ, AM
    MEAT SCIENCE, 1987, 19 (01) : 15 - 25
  • [6] COMPARISON OF CHEMICAL-COMPOSITION OF MEAT DETERMINED AT 8 LABORATORIES
    DRANSFIELD, E
    CASEY, JC
    BOCCARD, R
    TOURAILLE, C
    BUCHTER, L
    HOOD, DE
    JOSEPH, RL
    SCHON, I
    CASTEELS, M
    COSENTINO, E
    TINBERGEN, BJ
    MEAT SCIENCE, 1983, 8 (02) : 79 - 92
  • [7] CHEMICAL-COMPOSITION AND COLLAGEN CONTENT OF MEAT MANUFACTURED PRODUCTS
    BONAFACCI, G
    BASSOTTI, G
    ZANASI, F
    INDUSTRIE ALIMENTARI, 1992, 31 (305): : 527 - 529
  • [8] CHEMICAL-COMPOSITION AND NUTRITIONAL QUALITY OF HALVA
    SAWAYA, WN
    KHALIL, JK
    AYAZ, M
    ALMOHAMMAD, MM
    NUTRITION REPORTS INTERNATIONAL, 1985, 31 (02): : 389 - 397
  • [9] EFFECTS OF BACKFAT THICKNESS AND CARCASS WEIGHT ON THE CHEMICAL-COMPOSITION AND QUALITY OF THE MEAT FROM CULLED SOWS
    AZIZ, NN
    BALL, RO
    CANADIAN JOURNAL OF ANIMAL SCIENCE, 1995, 75 (02) : 191 - 196
  • [10] INFLUENCE OF THE CHEMICAL-COMPOSITION OF MILK ON CHEESE QUALITY
    LABUSCHAGNE, JH
    LATTE, 1982, 7 (04): : 294 - 298
12345