Improving tenderness and quality of camel meat through ultrasound and papain treatment: Insights from structural and proteomics analysis.

Liang Ming, Yajuan Liu, Lichao Da, Tuyatsetseg Jambl, Rendalai Si, Rimutu Ji

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Article in Food chemistry: X, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.

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5 · Who and what money

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6 authors.

Liang MingCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Inner Mongolia, Hohhot 010018, China.

Yajuan LiuCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Inner Mongolia, Hohhot 010018, China.

Lichao DaInner Mongolia China-Kazakhstan Camel Research Institute, Inner Mongolia, Alxa 737300, China.

Tuyatsetseg JamblMongolian University of Science and Technology, Ulaanbaatar 14191, Mongolia.

Rendalai SiCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Inner Mongolia, Hohhot 010018, China.

Rimutu JiCollege of Food Science and Engineering, Inner Mongolia Agricultural University, Inner Mongolia, Hohhot 010018, China.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

We investigated the tenderization effects of papain (PT), ultrasound (UT), and their combined treatment (CT) on camel meat and explored the underlying mechanisms. All treatments significantly reduced shear force and cooking loss, increased the myofibril fragmentation index (MFI), and decreased lightness while increasing yellowness of camel meat. PT effectively delayed myoglobin oxidation and preserved heme pigments, whereas UT and CT accelerated this oxidation. Treated samples displayed a disorganized muscle microstructure with widened gaps and visible cavities. SDS-PAGE analysis confirmed that both papain and ultrasound exerted significant proteolytic effects, which further altered the secondary structure, thermal stability and thermodynamic properties of myofibrillar proteins. Proteomic analysis identified 422, 258, and 134 differentially expressed proteins (DEPs) in the UT, PT, and CT groups, respectively, with 50 key DEPs strongly correlated with meat quality attributes. The combined treatment proved the most effective for tenderization while causing minimal proteomic alteration.

Indexed as

Camel meatPapainProteomicsTenderizationUltrasound

Identifiers

PMID42325382

DOI10.1016/j.fochx.2026.104028

PMCPMC13276609

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.