PALATABILITY OF CAMEL MEAT AS INFLUENCED BY DIFFERENT COOKING METHODS
HESHAM AHMED AHMED MOHAMED;
Abstract
The main purpose of this study was to tenderize the camel meat using massaging method. In this study camel meat was injected with
the brinc at the ratio 48 ml. brine 100 gm meat. The used brine is
consits of water, soy protein isolate, soy protein isolate, sodium chloride, sodium phosphate, sodium erythrobate, sodim nitrite and brown sugar flavor.
Meat was then cooked by four different methods and stored at-
18€. for 7 monts. Chemical organoleptic evaluations were carried out at zero, 3 month, 5 month and 7 month time.
a- Chemial composition:
1- The moisture content for all meat samples were decreased by freezing storage. Massaged came! meat had a higher moisture content than both camel 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. Tota] protein was higher (on dry wt. basis) in massaged camel meat and beef-
the brinc at the ratio 48 ml. brine 100 gm meat. The used brine is
consits of water, soy protein isolate, soy protein isolate, sodium chloride, sodium phosphate, sodium erythrobate, sodim nitrite and brown sugar flavor.
Meat was then cooked by four different methods and stored at-
18€. for 7 monts. Chemical organoleptic evaluations were carried out at zero, 3 month, 5 month and 7 month time.
a- Chemial composition:
1- The moisture content for all meat samples were decreased by freezing storage. Massaged came! meat had a higher moisture content than both camel 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. Tota] protein was higher (on dry wt. basis) in massaged camel meat and beef-
Other data
| Title | PALATABILITY OF CAMEL MEAT AS INFLUENCED BY DIFFERENT COOKING METHODS | Other Titles | استساغة لحم الجمل بتأثير طرق الطهى المختلفة | Authors | HESHAM AHMED AHMED MOHAMED | Issue Date | 1998 |
Attached Files
| File | Size | Format | |
|---|---|---|---|
| B17709.pdf | 1.3 MB | Adobe PDF | View/Open |
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