Study In Some Quality Attribute Of Meat

Abstract The study aimed to evaluate the quality attributes of fresh camel meat and beef. The result showed that hunter lightness L values were highly significant P 0.001 between the types of meat. Beef recorded higher values of lightness compared to camel meat as 35.40 and 29.56 respectively. Redness a values was significantly P 0.01 between the types of meat studied hence beef recorded the higher values than that in camel meat as 19.60 and 16.45 respectively. The yellowness b values were significantly P 0.001 different between treatments However beef recorded the higher values than in camel meat as 7.78 and 5.10 respectively. In general camel meat appeared brighter red than beef. Water holding capacity WHC was not significantly P 0.05 different among the two types of meat studied. The WHC values were 3.07 and 2.67 for camel and beef respectively. Shear force which measures muscle tenderness was not significantly P 0.05 different among the two types of meat studied. However beef recorded the lower values than in camel meat as 4.60 and 5.11 respectively. Connective tissue strength values were highly significant P 0.001 between the types of meat. Hence camel meat recorded higher values than beef as 3.57 and 2.62 respectively.