Effect of Processing Method on Composition and Consumer Acceptability of Camel (Camelus dromedarious) Meat and Beef.

  • BF Muhammad
  • AB Mahmud
  • A Mustapha
Keywords: Camel meat and beef, kilishi, balangu, and soye, processing methods

Abstract

The study was carried out to investigate the chemical composition and sensory characteristic of processed camel meat and beef. Fresh meat from hindlimb Longissimus dorsi of camel and bull were processed into kilishi, balangu, and soye. The unprocessed meat was used as control. The meat and meat products were subjected chemical analysis to determine moisture, protein, fat, and mineral contents (Na, K, Ca, Mg, Cu, Fe and Zn). The results showed that raw camel meat had significantly (p<0.05) higher moisture content (76.77%) than beef (71.29%). Similarly, camel meat processed into balangu had higher moisture content (73.94%) than that of beef (62.27%). The kilishi of beef and camel meat had the lowest moisture of 9.89% and 10.30%, respectively. Processing method significantly (p<0.05) affected protein contents of raw beef from 18.88% to 20.26% in balangu, 19.69% in kilishi and 24.78% in soye. Protein content of raw camel meat was increased significantly (p<0.05) from 15.16% to 20.57% in balangu, 17.56% in kilishi and 18.10% in soye. The fat content of camel meat (19.33%) differ significantly (p<0.05) from that of beef (15.37%); and the processed meat products showed significantly (p<0.05) higher fat contents than raw meat. The ash contents of both beef (4.20%) and camel meat (4.70%) kilishi were significantly (p<0.05) higher compared to other products. Camel meat products contain more minerals than beef except for Cu (5.15 mg/g) and Fe (1.43 mg/g). The colour and flavour of beef and camel meat soye were rated very good significantly (p<0.05) higher than kilishi and balangu rated between good and satisfactory. The overall acceptability ratings of beef kilishi (7.1) and balangu (7.4) were significantly (p<0.05) higher than camel meat kilishi (6.6) and balangu (4.7). However the overall acceptability of soye from both species was rated same and excellent. It could be concluded that beef and camel meat compare favourably in nutrients and consumer acceptability ratings. It was recommended that camel meat be adopted for use in soye, kilishi and balangu making at small scale and commercial production levels. 

Keywords: Camel meat and beef, kilishi, balangu, and soye, processing methods.

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eISSN: 0331-2062