کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
5791585 | 1109613 | 2014 | 34 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Chemical composition and structural characteristics of Arabian camel (Camelus dromedarius) m. longissimus thoracis
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موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: Chemical composition and structural characteristics of Arabian camel (Camelus dromedarius) m. longissimus thoracis Chemical composition and structural characteristics of Arabian camel (Camelus dromedarius) m. longissimus thoracis](/preview/png/5791585.png)
چکیده انگلیسی
Saudi Arabian camels of four breeds (6 animals per breed) were used to evaluate characteristics and quality of their meat. Chemical composition, fibre cross sectional area, collagen content, muscle metabolism, cooking loss, pH at 24 h post mortem, colour values (except redness) and shear force of Longissimus thoracis (LT) muscle did not differ between the breeds. Elevated pH values and short sarcomeres reduced overall tenderisation, with a difference between myofibril fragmentation index (P < 0.001) and sarcomere length (P < 0.05) between breeds. A positive correlation was observed between the activities of the mitochondrial enzymes (r > 0.49), between the glycolytic activities (PFK and LDH) (r = 0.61) and between Myosin Heavy Chain IIa and LDH activity. The intramuscular fat content was positively associated with redness and muscle oxidative metabolism, whereas shear force had a slight positive association with collagen content and muscle glycolytic metabolism and a negative association with muscle oxidative metabolism and muscle fibre area.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 96, Issue 3, March 2014, Pages 1233-1241
Journal: Meat Science - Volume 96, Issue 3, March 2014, Pages 1233-1241
نویسندگان
A.N. Al-Owaimer, G.M. Suliman, A.S. Sami, B. Picard, J.F. Hocquette,