Study On Meat Characteristics Of Alxa Bactrian Camel

The edible quality (pH value, meat colour score, marbling score, lost water rate, water holding capacity, cooking rate, shear force), nomal nutrient composition (moisture, protein, fat and ash), amino acid, mineral materials and vitamin of different sex (male and female) and different body parts (musculus biceps femoris, musculus triceps brachii, and musculus longissimus dorsi) from Alxa Bactrian camel was determined and analysed by two factors many levels repeat experiments method. The results show that Alxa Bactrian camel meat had appropriate pH (5.63), bright red color (3.75), uniform distribution marbling (3.21), higher water holding capacity (76.28%), cooking rate (58.31%), high shear force value (8.96kg) and its tendness is badly. Alxa Bactrian camel meat had high moisture (75.20%), high protein (21.38%) and low fat (2.43%), abundant amino acid, mineral materials and vitamin. Camel meat is a good animal food material. Different gender camel meat had significant difference (P<0.05) on moisture content, protein, fat, Cystine acid and iron. The others were not significantly different (P>0.05). Different body parts of camel had significant difference (P<0.01or P<0.05) on marbling score, shear force, moisture content, protein, fat, threonine, arginine, leucine, glutamic, alanine and amino acid content, iron, zinc, vitamin A and vitamin B12. the others were not significantly different (P>0.05). Tendness, colour score, marbling score, water holding capacity, cooking rate of longissimus dorsi higder than musculus biceps femoris, musculus triceps brachii. And it was most edible quality in different anatomical location.