A Comparative Study on Changes in Protein, Lipid and Meat-Quality Attributes of Camel Meat, Beef and Sheep Meat (Mutton) during Refrigerated Storage

Kusaimah Manheem, Oladipupo Adiamo, Ume Roobab, Khaja Mohteshamuddin, Hassan M. Hassan, Nilesh P. Nirmal, Sajid Maqsood

Research output: Contribution to journalArticlepeer-review

1 Citation (Scopus)

Abstract

An in-depth characterisation of protein and lipid fractions and changes in the physicochemical and meat-quality attributes of camel meat, beef and mutton over 9 days of refrigerated storage was investigated. The lipids of all the meat samples, especially those in camel meat, underwent significant oxidation in the first 3 days of storage. A decrease in pigment and redness (a* value) with an increase in the storage time was noticed in all the meat samples, suggesting the oxidation of the haem protein. The mutton samples displayed greater protein extractability, while the protein solubility values in all the meat samples were similar, and these varied as storage progressed. The drip loss percentage in camel meat and mutton were two times higher than in beef, and it increased during storage period. The textural properties of fresh camel meat were higher than mutton and beef, and these decreased during day 3 and 9, respectively, indicating the proteolysis and the degradation of the structural proteins, which were also evident from the SDS-PAGE pattern.

Original languageEnglish
Article number904
JournalAnimals
Volume13
Issue number5
DOIs
Publication statusPublished - Mar 2023

Keywords

  • beef
  • camel meat
  • lipid oxidation
  • mutton
  • protein characterisation
  • refrigerated storage

ASJC Scopus subject areas

  • Animal Science and Zoology
  • General Veterinary

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