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| Processing Suitability of Different Meat Cuts from Bactrian Camels Reared in Xinjiang |
| LI Qingqing, YANG Li, FU Yinghua, DONG Jing, JI Dongyang, LIU Yingjie, CHEN Gangliang, YANG Jie |
| 1. College of Life Science and Technology, Xinjiang University, ürümqi 830046, China; 2. Xinjiang Wangyuan Biotechnology Group Co. Ltd., Altay 836500, China |
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Abstract Nine meat cuts from bactrian camels reared in Xinjiang including hind leg, hip, fore shoulder, tendon, Longissimus dorsi, tenderloin, foreleg, chop and neck were taken for determination of pH, color, water loss rate, waterholding capacity, tenderness and cooked meat percentage as well as for muscle histological observation. The results showed that the pH of all samples was in the normal range, and the chroma of the tendon and chop meat was significantly higher than that of the other cuts (P < 0.05). In addition, there were differences in water loss rate, water-holding capacity and tenderness between cuts. The neck meat exhibited the lowest water loss rate and highest water-holding capacity, while the tenderloin was the tenderest cut. Histological results indicated that the muscle fiber diameter and cross-sectional area of the foreleg were the smallest, the muscle fiber density was the largest, and the muscle texture was fine. Overall, bactrian camel meat had good eating quality. Its red color was brighter than that of beef and mutton, its water-holding capacity and cooking yield were slightly lower than those of dromedary camel meat and horsemeat, and bactrian camel meat was tenderer than mutton. The quality characteristics of different meat cuts from bactrian camels were different from each other.
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2021, Vol. 35 
