Physical and sensory characteristics of organic traditional smoked beef and camel meats

Abstract

Two - three years old male Camel (Camelus dromedarious) and cattle (White Fulani) were used for the determination of physical and sensory characteristics of organic traditional smoked beef and camel meats. Two (2) kg of semi-membranous muscles from each animal which were trimmed off of all external fat, connective tissues and bones were used. The meat samples were cut in sizeable pieces within the weight range of 70 90g of 6 - 8cm, kept in the refrigerator for 24 hours. The fresh meat cuts were boiled for 20 minutes at 1000C and smoke dried for 3 hours at 1700 0C - 300 C. The physical and sensory properties were evaluated on a complete randomized design. Results showed that camel meat gave the highest significant (P < 0.05) value in thermal shortening, cooking loss and shear force compared to beef. Water holding capacity (68.12%) of beef meat was higher than that of camel meat (59.09%). The seasoned smoked-dried beef 'Kundi' products gave the higher acceptability (7.00%), compared to camel products, with (5.90 %) respectively. Smoked beef products appears more tender, juicer with higher water holding capacity and highly preferred than smoked camel meat products by the panelists.