Effect of cooking methods on chemical composition, quality and cook loss of camel muscle (Longissimus dorsi) in comparison with veal

Abstract

Camels are resistant to severe and dry weather conditions and their potential for meat production in such a situation are unique. However, despite the ability of camel meat to supply nutritional deficiencies (such as iron deficiency), it seems that replacement of veal with camel meat can be cheaper source for providing protein, minerals and energy. On the other hand, excessive consumption of fat and cholesterol associated with the overconsumption of meat and meat products has been linked to health risks such as cardiovascular disease; camel meat can therefore, be considered functionally superior because its fat and cholesterol are lower than those of veal. In this study, Longissimus dorsi muscle samples from camels and cows between the ages of one and three ages were selected and studied. Both types of meat were treated under three thermal treatments- microwave, roasting and braising- and proximate analysis and measurement of elements and cook loss were compared with veal. Samples that had undergone each heat treatment were compared with a raw sample as control. The results showed that cook loss affected all studied traits (chemical analysis and elements) and all of them increased after cooking except sodium and iron which showed no significant difference (p < 0.01). © 2011 Academic Journals.