ArticleFood science & nutrition2024
Physical and chemical properties and sensory evaluation of camel meat and new camel meat jerky.
Article in Food science & nutrition, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
3 citing papers in PubMed.
- Impact of Freezing on the Nanoarchitecture and Techno-Functional Properties of Camel Myofibrillar Proteins: Insights From Atomic Force Microscopy.Food science & nutrition · 2026Article
- Effects of zinc supplementation on milk production performance and growth status of Bactrian camels.Frontiers in veterinary science · 2025Article
- Physical and chemical properties and sensory evaluation of camel meat and new camel meat jerky.Food science & nutrition · 2024Article
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Authors and funding
11 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Alxa Bactrian camel meat is an organic diet that provides balanced nutrition and is easy to digest and absorb. Despite its potential, it is currently underutilized. To develop a new type of camel jerky, this study utilized a single-factor design method to optimize the formula and fermentation process parameters of Alxa Bactrian camel jerky. Additionally, the physical and chemical composition, nutritional components, protein degradation, and microbial changes of the camel jerky were analyzed to evaluate the nutritional benefits of the new camel jerky created using modern fermentation technology. The results show that the optimal addition amounts of camel fermented jerky ingredients are 2.2% black pepper, 3% salt, 1.8% white sugar, and 9% cooking wine, whereas the optimal fermentation conditions by compound starter culture are 0.07% starter, 23 h of fermentation time, and a 30°C fermentation temperature. Compared to the single starter, the compound starter significantly increased the protein content, total amino acids, unsaturated fatty acids, trace elements, and
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