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Camel is a valuable source of meat for African and Asian countries; however, the most important problem associated with camel meat is its extreme toughness. This toughness has been attributed to its contents of connective tissue, which become more crossly linked in old animals. The toughness of camel meat decreases the consumer acceptance of this meat and reduces its chances of being utilized as a raw material for further processing into meat products. Ginger and papain were used in the current study as tenderizing enzymes, and the structural changes, electrophoretic pattern, physicochemical characteristics, and sensory scores of the treated meat were examined. The treatment of camel meat with ginger and papain resulted in marked destructive changes in the connective tissue and myofibers, and a reduction in the protein bands, with a consequent improvement in its tenderness. All the enzyme-treated samples exhibited significant increases in the protein solubility, with significant decreases in the shear-force values. Moreover, an improvement in the sensory scores of the raw and cooked meat and a reduction in the bacterial counts after the treatments were recorded. Ginger and papain induced a significant improvement in the physicochemical characteristics, sensory attributes, and bacterial counts of the camel meat; therefore, these materials can be utilized by meat processors to boost the consumer acceptance of this meat, and to increase its suitability as a raw material for further meat processing.

The main objective of the current study was to compare the physico-chemical characteristics and sensory attributes of imported Brazilian beef meat and imported Indian buffalo meat. Chuck samples were collected and examined for proximate chemical composition, soluble proteins, pH, TVB-N, TBA, color, shear force, fatty acid profile and sensory attributes. The results revealed higher total protein, fat, total soluble protein and lower collagen solubility of imported frozen Indian buffalo meat chuck samples. However, there is non-significant difference in pH, TVB-N, TBA, fatty acid profile. Sensory attributes indicated significantly higher appearance, tenderness and juiciness scores for imported Brazilian beef meat. Moreover, the significant decreasing shear force, a* and significant increasing L* values were observed in imported frozen Brazilian meat chuck samples. These attributes can make Indian buffalo meat a good choice for meat processing after Brazilian beef meat. Moreover, these results will help meat processors to find an alternative source for raw meat materials for production of high quality meat products.

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