ArticleFoods (Basel, Switzerland)2022
Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel (
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
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Who cites it
9 citing papers in PubMed.
- Effect of lairage time on stress in dromedary camels "Food science and technology international = Ciencia y tecnologia de los alimentos internacional · 2026Article
- Effects of Postmortem Aging on Nutritional Quality and Myofibrillar Protein Function in Bactrian Camel Meat.Journal of food science · 2026Article
- Proteomics integrated with metabolomics: Analysis of the internal mechanism underlying changes in meat quality in different muscles from bactrian camels.Food chemistry: X · 2025Article
- Analyses of the physicochemical and sensory characteristics of black goatFood chemistry: X · 2024Article
- Characterization and discrimination of lamb with different breeds and muscle types using precursors and volatile compounds.Food chemistry: X · 2024Article
- A solution for fillet quality: Slaughter age's effect on protein mechanism and oxidation.Heliyon · 2024Article
- Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals.Foods (Basel, Switzerland) · 2024Article
- Effect of Ultrasound Pre-Treatment on Extraction and Characterization of Collagen from Bactrian Camel Skin.Polymers · 2023Article
- Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel (Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
6 authors.
Funding
Abstract
Camel meat could have health benefits for human consumers due to its nutritional value. The influence of age and muscle type on the chemical composition and quality characteristics of Bactrian camel meat was examined in the present study. Samples of the Longissimus thoracic (LT), Semitendinosus (ST), and Psoas major (PM) muscles were collected from a total of fifteen male camels in three different age groups (3−4 years, 6−7 years, and 9−10 years). The younger camels exhibited higher values of moisture, polyunsaturated fatty acids, ultimate pH, cooking loss, and lightness, but lower fat, shear force, and redness values compared to meat collected from older camels. The LT muscle had higher fat and color parameters (lightness, redness, yellowness) but lower shear force values than the ST and PM muscles (p < 0.05). The ST muscles had a higher content of n-6 polyunsaturated fatty acids and n-3 polyunsaturated fatty acids but lower cooking loss values than the LT and PM muscles. These results indicated that younger camels provide better meat quality traits than older camels. The results of the present study will improve the marketing of Bactrian camel meat products and will provide more information about the most suitable muscles and the optimal slaughter age.
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