Comparison of physicochemical and quality properties of ongissimus thoracis and biceps femoris muscles of Iranian one-humped Camel

Zahedi, Younes; Varidi, Mohammad Javad; Varidi, Mahdi

doi:10.22101/JRIFST.2014.06.15.317

Comparison of physicochemical and quality properties of ongissimus thoracis and biceps femoris muscles of Iranian one-humped Camel

Document Type : Original Paper

Authors

¹ PhD Student, Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran

² Associate Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran

³ Assistant Professor, Department of Food Science and Technology, Ferdowsi University of Mashhad, Iran

10.22101/JRIFST.2014.06.15.317

Abstract

In this study, physicochemical and quality properties of longissimus thoracis (LT) and biceps femoris (BF) muscles of Iranian one-humped camel were determined and compared with each other. The mean pH of BF muscle (6.03) was greater than that of LT one (5.96) during 14 days of storage at 4 ^oC (P<0.05). Also, ultimate pH of BF muscle (5.74) was higher than that of LT muscle (5.63). Lightness (L*) of LT was higher and a* of LT was lower than those of BF (P<0.05) and no significant difference was observed for b* between the two muscles (P>0.05). During 14 days of storage, L* and b* of the muscles increased and a* decreased. The value of expressed moisture (EM) and cooking loss (CL) of BF were significantly greater than those of LT. There was no significant difference in drip loss values of the muscles. During 14 days of storage, EM of both muscles decreased, CL increased up to 7 days and then decreased, and drip loss increased continuously. Warner-Blatzler shear force (WBSF) of BF was higher than that of LT and Myofibrillar fragmentation index (MFI) of LT was greater than that of BF. In both muscles WBSF decreased and MFI increased during 14 days. Sarcomer length of LT was superior to that of BF and the highest decrease in sarcomer length occurred in the first 24 h of postmortem.

Keywords

References

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