Histological studies of the muscle tissue of the bactrian camel meat in the process of autolysis

Abstract

The purpose of the study is to conduct targeted histological examination on the processing of camel meat to create technologies for new meat products. The objects of the examination were samples of the quadriceps femoris from three male Bactrian camels at the age of 5 years, obtained during slaughter at a meat processing enterprise in the Almaty region of the Republic of Kazakhstan. Selected muscle tissue samples were fixed in 10% solution of neutral formalin. Conducted microstructural studies allowed to establish the patterns of morphological changes in the muscle tissue of camel after slaughter. It was established: the absence of transverse striation, slit-like violations of the integrity of muscle fibres, as well as nuclear lysis. It was concluded that in order to develop the technology of quality meat products from camel meat, scientifically-based methods and modes of processing, the use of intensive methods of mechanical processing and effective methods of salting are necessary.

Valorization of Camel Meat and Meat Products in the World and in Algeria

“…Thus, it is possible to meet these requirements as a result of the consumption and creation of combined products using animal and vegetable raw materials enriched with certain vitamins and biologically active additives and whose wholesomeness lies in the balance and improvement of the diet, thanks to the introduction of proteins, amino acids, vitamins, micro and macro elements, dietary fiber and other beneficial substances. Among the main sources of nutrients necessary for maintaining the normal functioning of the human body, meat and its derivatives [3]. Meat is defined as the whole carcass of cattle, sheep, goats, camels, buffaloes, deer, hares, poultry or rabbits and is an important source of nutrients, such as protein, iron and vitamins and has beneficial effects on human health [4].…”