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Steaks were fabricated from three wholesale cuts: rib, chuck and leg of 18 Najdi male camels averaging eight, 16 and 26 months of age. The influence of age, type of cut, freezing and cooking method on the physical and palatability traits of meat has been investigated. The results indicated that age had a significant influence on cooking loss and shear value, but there was no significant effect on...
The proximate composition, amino-acid composition, and inorganic nutrients of different wholesale cuts and organs of 18 (six each at eight, 16, and 26 months) Najdi male camels have been determined. Skeletal muscles contained 68.8-76% moisture; 19.4-20.5% protein; 4.1-10.6% fat, and 1.0-1.1% ash. In proximate composition, camel meat is generally similar to beef. Significant differences (p < 0.05)...