A Comparative Study on Changes in Protein, Lipid and Meat-Quality Attributes of Camel Meat, Beef and Sheep Meat (Mutton) during Refrigerated Storage
Issued Date
2023-03-01
Resource Type
eISSN
20762615
Scopus ID
2-s2.0-85149767579
Journal Title
Animals
Volume
13
Issue
5
Rights Holder(s)
SCOPUS
Bibliographic Citation
Animals Vol.13 No.5 (2023)
Suggested Citation
Manheem K., Adiamo O., Roobab U., Mohteshamuddin K., Hassan H.M., Nirmal N.P., Maqsood S. A Comparative Study on Changes in Protein, Lipid and Meat-Quality Attributes of Camel Meat, Beef and Sheep Meat (Mutton) during Refrigerated Storage. Animals Vol.13 No.5 (2023). doi:10.3390/ani13050904 Retrieved from: https://repository.li.mahidol.ac.th/handle/20.500.14594/81451
Title
A Comparative Study on Changes in Protein, Lipid and Meat-Quality Attributes of Camel Meat, Beef and Sheep Meat (Mutton) during Refrigerated Storage
Author's Affiliation
Other Contributor(s)
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.