PROXIMATE COMPOSITION, AMINO ACID AND MINERAL CONTENT OF FRESH AND COOKED ARABIAN CAMEL (CAMELUS DROMEDARIES) MEAT

摘要

IntroductionCompared to other livestock, camel has great tolerance to high temperatures, high solar radiation, water scarcity, sandy terrain and poor vegetation. It relays on feeds and fodders unutilised by other domestic species either due to their size or feed habits. Camels are regularly slaughtered for marketing, social and religious occasions to supply meat, which is an essential source of protein, energy, vitamins and minerals for human nutrition. The amino acid and inorganic mineral contents of camel meat are higher in the meat of the dromedary than beef (Kurtu, 2004). There has been a concern about the health hazards of diets containing high levels of animal fat, which constitute a risk factor for many health disorders such as cardiovascular disease. Camel meat is leaner as camels produce less carcass fat as well as having less levels of cholesterol in fat (Dawood and Al-Alkanhal, 1995). Cooking temperature induce changes in muscle components that may influence its composition. Details of the composition response to cooking temperature are not available. The objective of this study was to evaluate the effects of cooking temperature on the proximate composition, amino acids and mineral contents of the dromedary longissimus thoracis muscle.