Physical and sensory characteristics of Najdi-camel meat.

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 drip loss, expressible moisture and organoleptic properties (tenderness, juiciness and flavour). However, steaks from younger camels were more acceptable. The results also showed that wholesale cut significantly affects cooking loss, shear force value, tenderness, juiciness and flavour, but the effect on drip loss and expressible moisture was not significant. Generally, the ribeye steak had the lowest cooking loss and shear value, also the highest organoleptic scores. Except for cooking loss, freezing and cooking method had no significant effect on shear value and organoletic properties. The acceptability of camburger was also studied. Added fat resulted in higher cooking loss, but the sensory panel ratings were not significantly affected.