PALATABlUTYOFCAMELMEAT AS lNfLUE.NCED BY DIFFERENT COOKING METHODS

Abstract

The mam purposof this study was to tenderize the camel ineat using massaging method. In this study camel meat was injected with the brine at the ratio 48 mi. brine 100 gm meat. The used brine is consits of water, soy protein isolate, soy protein isolate, sodium chloride, sodium phosphate, sodium erythrobate, sod'ium nitrite and brown sugar flavor.

Meat was then cooked by four different methods and stored at-

180C. for 7 monts. Chemical organoleptic evaluations were carried out at zero, 3 month, 5 month and 7 month time.

The results could be summarized as follows: .

A- Effect of massaging, freezing storage and cooking methods on camel meat:

a- Chemial composition':

1- The moisture content for all meat samples were decreased by freezing storage. Massaged camel meat had a higher moisture content than both . cani'el meat and beef (control). The cooking led to decrease the moisture content. The best method for cooking was • steaming at atmospHere pressure.

2- The total protein content was decreased by freezing. Total protein was higher (on dry wt. basis) in massaged camel meat and beef-