Biochemical and functional properties of camel meat cured by dry, wet or mixed methods

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OJVRTM
Online Journal of Veterinary Research©
Volume 16 (4):204-214, 2012. Redacted 2017.

Hamid Reza Gheisari^* and Soheil Danesh

Department of Food Hygiene, School of Veterinary Medicine, Shiraz University, Shiraz, 71345-1731, Iran

ABSTRACT

Gheisari HR, Danesh S., Biochemical and functional properties of cured camel meat by dry, wet and mixed methods, Onl J Vet Res., 16 (4):204-214, 2012. Biochemical and functional properties of camel meat cured by dry, wet or mixed methods are described. Longissimus dorsi muscles were randomly sampled from five slaughtered adult camels. Each muscle was divided into the same three sections and each section was cured dry in NaCl (40 g), sucrose (6 g), sodium nitrite (0.2 g), spices (2 g), and ascorbic acid (0.03 g). Cured wet in 10% NaCl and cured In mixed method with 30g salt in same proportion of dry method on meat surface suspended in 6% NaCl solution for 1 week at 4°C. We determined composition, pH, Water Holding Capacity (WHC), Nitrogen Solubility Index (NSI), tensile strength, color and myofibrillar protein electrophoresis on raw and cured meat. Curing increased ash content most by dry method. Wet and mixed cured meat had lower protein content than raw and dry samples. Wet method reduced pH. There was no significant difference in WHC, NSI and shear force. Dry and wet cured meat had lower color L* value than raw and mix cured meat. Mixed method resulted in greater proteolysis. Our results suggest that camel meat can be cured and the mixed method provides a higher quality product.

Key words: Camel, Meat, Curing methods, Biochemical, Functional

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