Study On Meat Quality Characteristics Of Different Parts Of Bactrian Camels At Different Ages

Camel meat is a kind of high-quality meat with high protein,low fat and low cholesterol,and has certain medicinal value.It is a valuable source of meat for human health.In this study analyzed the nutritional content was measured in different age Alxa Bactrian 13 divided parts,meat quality and texture properties,discussed the differences in various parts of the index,initially established by Near-infrared predictive quality of camel meat.The results of the study are as follows:(1)Differences in Meat Quality of Different Parts of Bactrian CamelsIn terms of basic nutrients,there are differences in water,protein and ash content between different parts of the bactrian camel,and the difference in fat content is the most significant(p<0.05).In terms of amino acids,the total amino acid content of chuck roll,shank,and brisket is higher,and the content of essential amino acids in chuck roll is significantly higher than that of chuck tender and tenderloin(p<0.05).In terms of fatty acids,the main fatty acids contained in bactrian camels are myristic acid,palmitic acid and stearic acid.The striploin,cube roll,chuck tender,and tenderloin have relatively more saturated fatty acids.In terms of meat quality,cube roll and chuck tender have higher p H and cooked meat rate,and chuck tender and shank meat have better water retention properties.The L*of the striploin,brisket and tenderloin was significantly higher than the other parts(p<0.05),and the a*of the cube roll and short plate was higher.In terms of texture characteristics,silverside,short plate,rump and shank have greater hardness,elasticity and chewiness.(2)Differences in Meat Quality of Bactrian Camels at Different AgesThe results of this study show:the water loss in the tenderloin,striploin,brisket and other parts with age.The fat content in the 6-8 year old camel is significantly increased,and the ash and protein are not affected by age.At the same time,the content of saturated fatty acids in the meat of the camel increases,and the content of polyunsaturated fatty acids in the belly,chuck roll,and rump is significantly reduced(p<0.05).When the camel gets older,the water loss rate of shank,tenderloin,topside and cube roll decreases,and the color becomes darker.In addition,shear force,hardness,chewiness equivalent increase,processing performance becomes worse.(3)Establishment of Near Infrared Spectroscopy Prediction ModelUsing near-infrared spectroscopy technology to initially establish a near-infrared prediction model for camel meat through moisture,protein and fat.After filtering and smoothing(Savitzky-Golay,SG)the spectrum and combining the partial least squares method to establish the model,the R_c~2obtained are 0.7459 and 0.6602 and 0.9885,the established model was verified,and the model determination coefficients R_P~2of moisture,protein and fat were 0.7741,0.6725,0.9963,indicating that the fat-based model has the best effect in predicting the quality of camel meat.