Effect of ageing on meat quality of the one humped camel (Camelus&lt;br&gt;dromedarius)

Abdelhadi, Omer; Babiker, S.A.; Hocquette, Jean-François; Picard, Brigitte; Durand, Denys; Faye, Bernard

doi:10.9755/ejfa.v25i2.15402

Cited by 18 publications

(12 citation statements)

References 42 publications

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“…In the camel meat, the continuous increase of MDA levels observed during cold storage (Tabite et al, 2018), may be explained by formation of free short-chain fatty acids and unstable lipid hydroperoxide by microbial enzymatic hydrolysis (Gheisari et al, 2009). Lipid peroxidation of raw and cooked meat products of camel is one of the main causes of deterioration in the quality during cold and frozen ageing (Abdelhadi et al, 2013). In camels, Maqsood et al (2015) studied protein and lipid characterization of fresh meat during 9 d of cold ageing at 4°C.…”

Section: Discussionmentioning

confidence: 99%

Relationship between circulating levels of cortisol at slaughter and changes of some parameters of the camel meat during ageing

et al. 2019

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Relationship between serum levels of cortisol at slaughter and changes of some parameters of meat was investigated in 50 male camels, during ageing for 10 days at 4±1°C. Blood was sampled at slaughter to determine serum levels of cortisol and oblique abdominal external muscle was collected after slaughter to analyze pH, electrical conductivity (EC), drip loss (DL), cooked loss (CL), moisture, solids, ashes, protein total, calcium (Ca), phosphorus (Pi), magnesium (Mg), sodium (Na), potassium (K), catalase activiry (CATa), malondialdehyde (MDA), shrinkage, R-value and total haem pigment (THP) at days 0 (four hours postmortem), 5 and 10 of refrigerated storage. The camels were divided into 3 groups (Gr) with different serum levels of cortisol at slaughter (low, high and very high levels): Gr1 (13.07-67.9 ng/mL, n= 24), Gr2 (80.29-107.21 ng/mL, n= 7) and Gr3 (133.7-198.04 ng/mL, n= 19). Compared to Gr1, Gr2 and Gr3 had a significant (P<0.05) increase of pH, EC, DL, CL, THP, dimensional shrinkage and MDA, and a significant (P<0.05) decrease of CATa at the 5th and 10th postmortem days. However, the bleeding efficiency, moisture, ashes, R-value and levels of Ca, Pi, Na, K and total protein showed no significant differences between twoo cortisol groups. The antemortem circulating levels of cortisol were positively correlated with postmortem pH, EC, DL, CL, THP, dimensional shrinkage and MDA, and negatively correlated with CATa. The analysis of circulating cortisol at slaughtering may predict the quality and oxidant stress status of camel meat during postmortem cold storage.

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Section: Discussionmentioning

confidence: 99%

Relationship between circulating levels of cortisol at slaughter and changes of some parameters of the camel meat during ageing

et al. 2019

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“…The levels of MDA were continuously increased during cold storage of camel meat (Tabite et al, 2018) due to the generation of free short-chain fatty acids and unstable lipid hydroperoxide by microbial enzymatic hydrolysis (Gheisari et al, 2009). Lipid peroxidation is one of the main causes of deterioration in the quality of raw and cooked meat products of camel during refrigerated and frozen storage (Abdelhadi et al, 2013). Maqsoodet al (2015) studied protein and lipid characterization of fresh camel meat during 9 d of refrigerated storage at 4°C.…”

Section: Discussionmentioning

confidence: 99%

Relationship between 25-Hydroxyvitamin D Content and Quality Characteristics and Lipid Oxidation in Raw and Cooked Camel Meat during Cold Storage

Tabite¹,

Lemrhamed²,

Khasmi³

et al. 2019

JALS

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In camel, 25-hydroxyvitamin D content, quality parameters and lipid oxidation in raw and cooked meat during ageing at cold, and relationship between these parameters were investigated. The pH value of the raw meat was significantly (P<0.05) lower from the day 3 postmortem, and CL was maintained significantly (P<0.05) higher from the day 5 postmortem. Compared to raw meat, cooked meat levels of MDA (µmoles/Kg) were significantly very higher 7 d and 10 d postmortem.In raw and cooked meat, the content of 25-OH-D showed no significant variation during all postmortem ageing times. However, cooked meat showed a significant (P<0.05) increase of 25-OH-D levels by comparison to raw meat.In both raw and cooked meat, 25-OH-D levels were negatively correlated with those of MDA, DL and CL, and those of MDA were positively correlated with DL and CL. During cold ageing, raw and cooked meat was subjected to a water loss and lipid peroxidation without significant alteration of 25-OH-D content. This metabolite may be implicated in antioxidant status of camel meat.

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“…In the camel, lipid peroxidation is one of the main causes of deterioration in the quality of raw and cooked meat products during refrigerated or frozen storage [38]. During the preservation of fresh meat, the development of pathogenic or altering microorganisms and the oxidation of lipids and pigments, causes rancid flavors and discoloration on the surface which limits the storage time [8] and remains a major concern for industry and the consumer.…”

Section: Discussionmentioning

confidence: 99%

Effect of Postmortem Ageing on Quality Parameters, Contents of Proteins, Lipids and 25-Hydroxyvitamin D and Oxidative Stability in the Camel Meat during Cold Storage

Tabite¹,

Barka²,

Mohamed³

et al. 2018

JAST-A

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The effect of ageing was evaluated on quality parameters (pH, electrical conductivity (EC), osmolality, drip loss (DL) and cooking loss (CL)), proteins, fat and 25-hydroxyvitamin D (25-OH-D) total levels and antioxidant status (malondialdehyde (MDA) and catalase (CAT) activity) in meat of camels during storage at 4 ± 1 °C. Samples were taken from the brachial triceps muscle (triceps barchii) and were stored at 4 ± 1 °C for 10 d. Quality parameters, chemical composition and antioxidant status were assessed at 3 h and 24 h postslaughter and 5, 7 and 10 d postmortem during cold storage. CAT activity significantly decreased while osmolality, EC, DL, CL and MDA contents significantly increased, from the 5th or 7th postmortem day of cold storage of the camel meat. However, proteins, lipids and 25-OH-D total contents showed no significant differences during all period of ageing. In conclusion, in the dromedary camel, ageing time of triceps muscle influenced significantly its quality characteristics and antioxidant status from the 5th or 7th postmortem day of refrigerated storage, without any variation of proteins, fat and 25-OH-D contents.

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Effect of ageing on meat quality of the one humped camel (Camelus<br>dromedarius)

Cited by 18 publications

References 42 publications

Relationship between circulating levels of cortisol at slaughter and changes of some parameters of the camel meat during ageing

Relationship between circulating levels of cortisol at slaughter and changes of some parameters of the camel meat during ageing

Relationship between 25-Hydroxyvitamin D Content and Quality Characteristics and Lipid Oxidation in Raw and Cooked Camel Meat during Cold Storage

Effect of Postmortem Ageing on Quality Parameters, Contents of Proteins, Lipids and 25-Hydroxyvitamin D and Oxidative Stability in the Camel Meat during Cold Storage

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