Chemical Composition and Quality Characteristics of Meat in Three One-Humped Camel (Camelus dromedarius) Breeds as Affected by Muscle Type and Post-Mortem Storage Period

摘要

The present study aimed to investigate the influences of muscle type and postmortem storage period on meat chemical composition and quality attributes of three breeds of camels, including Baladi Saudi, Pakistani, and Somali. Baladi Saudi and Pakistani had better carcass characteristics than Somali. In addition, the muscle had better meat quality and the storage process can enhance quality features of meats that have relatively small amounts of connective tissue and that have not cold-shortened.