CHANGES IN CAMEL AND CATTLE MEAT DURING CHILLING PRESERVATION

The intent of the current study was to assess the changes concerning beef and camel meat during chilling at 4  C and their role in shelf life of camel and cattle meat. The studied parameters included sensory (colour, odour, consistency and appearance). Microbiological characteristics (total bacterial count (TBC), yeast and mould count, coliforms and Staph . Aureus counts) and chemical parameters (Potentiality of hydrogen (pH), Thiobarbituric Acid (TBA), Total Volatile Nitrogen (TVN), Peroxide value (PV), Glutathione peroxidase (GSH-Px), catalase (CAT), Fractionation of amino acid, Fractionation of fatty acid and Free Fatty Acids (FFAs)). The results revealed that the sensorial quality of fresh cattle meat was acceptable until at 6 Th day but still at 8 Th day of camel meat. The microbiological quality indicated that the validity of cattle meat at 8 th day and camel meat at 10 th day for all mentioned microbial parameters. Chemically, the results were evaluated for cattle meat until the 8 Th day and camel meat at 10 th day for pH., TBA, TVN, PV, Glutathione peroxidase, Catalase and free fatty acids, as well as fractionation of amino acids and fatty acids. In summary, chilling preservation at 4  C enhanced fresh camel meat shelf life for 8 days and fresh cattle meat shelf life for 6 days without undesirable and detrimental effects on its Microbiological characteristics