Table 1. Meat quality characteristics (mean value±standard error) of the longissimus thoracis (LT) and biceps femoris (BF) muscles of male and female camel carcasses.
| Parameter | biceps femoris | longissimus thoracis | Significance | ||||||
|---|---|---|---|---|---|---|---|---|---|
| Male | Female | Male | Female | Gender | Muscle | Time | |||
| Temperature/°C | 18.49±10.13 | 19.31±9.36 | 17.10±8.39 | 16.87±11.45 | 0.03 | 0.00 | 0.00 | ||
| pH | 6.03±0.31 | 6.04±0.27 | 5.92±0.34 | 5.97±0.29 | 0.09 | 0.00 | 0.00 | ||
| pHu | 5.74±0.09 | 5.78±0.10 | 5.63±0.09 | 5.67±0.03 | – | – | – | ||
| L* | 34.27±2.25 | 34.35±1.78 | 34.92±0.98 | 34.82±1.53 | 0.84 | 0.00 | 0.00 | ||
| a* | 14.39±1.11 | 14.21±1.12 | 12.75±0.77 | 12.82±0.70 | 0.10 | 0.00 | 0.00 | ||
| b* | 6.54±0.36 | 6.53±0.41 | 6.48±0.25 | 6.55±0.41 | 0.45 | 0.65 | 0.00 | ||
| w(expressed juice)/% | 39.92±2.75 | 40.31±2.98 | 36.71±3.02 | 37.13±2.14 | 0.43 | 0.00 | 0.00 | ||
| w(drip loss)/% | 2.15±0.47 | 1.93±0.36 | 1.92±0.37 | 1.81±0.41 | 0.17 | 0.14 | 0.00 | ||
| w(cooking loss)/% | 34.72±4.05 | 34.66±3.42 | 31.43±3.50 | 32.09±3.14 | 0.75 | 0.00 | 0.48 | ||
| Shear force/N | 51.82±7.93 | 48.67±8.71 | 44.09±8.16 | 42.81±8.65 | 0.02 | 0.00 | 0.00 | ||
| MFI | 77.96±12.77 | 75.82±11.84 | 88.11±12.27 | 86.13±13.25 | 0.18 | 0.00 | 0.00 | ||
| l(sarcomere)/µm | 1.62±0.14 | 1.64±0.09 | 1.74±0.12 | 1.75±0.11 | 0.08 | 0.00 | 0.00 | ||
pHu=ultimate pH value, MFI=myofibrillar fragmentation index