Comparison of some physicochemical properties and toughness of camel meat and beef

The objective of this study was to identify factors influencing the toughness of longissimus dorsi (LD) and psoas major (PM) muscles of camel and to compare it with that of beef. Total collagen content was slightly higher, whereas insoluble collagen content was significantly higher in muscles of older animals. The Warner-Bartzler shear force (WBSF) value was significantly (P<0.05) higher for camel meat than beef, and this value increased with age in camel meat. Significant correlations between insoluble collagen content and WBSF were found in camel meat (r=0.850; P<0.01) and beef (r=0.643; P <0.05). Sarcomere length was numerically higher in muscles of younger than older animals. Camel meat had significantly higher pH values than beef at 6 and 24 h post-slaughter and the LD and PM muscles of younger animals had a significant higher pH values than older ones