الفهرس 
ِAbstractOnly 14 pages are availabe for public view
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Abstract
A three trials based experiment with three replicates each was used to determine effect(s) of aging, enzymatic treatments (Papain and ginger) and biomarinading on meat quality attributes especially tenderness of Semitendinosus muscle of over 5 years old Egyptian water buffaloes ”Bubalus bubalis” in comparison with control untreated one. Based on the results obtained for buffalo’s meat tenderization, only higher doses of ginger (7%) papain (0.7%) and mixture of both (5% & 0.6%) were used for muscle of over 5 years old camel’s ”Camelus dromedaries” meat. The tenderized as well as the control samples were subjected to analysis in the due time in terms of sensory, bacterial, physicochemical, ultrastractural and electrophoretic examinations. The results declared that all used methods of tenderization significantly improved the sensory attributes of raw and cooked muscles of both buffalo and camels with the exception of normal aging. The obvious complain of the panellists were the off-odor and off-flavor in case of application of papain extract. Also normal aging significantly increased the bacterial load after 15 days of refrigerated storage; however ginger, papain extracts and the two types of starter cultures had significant antibacterial effect against most of the investigated bacterial groups. The results showed that sensory panel scores of tenderness were highly correlated with instrumental evaluation of tenderness of cooked muscles (shear force) as well as muscle fiber characteristics and protein solubility. Moreover, the different methods of tenderization exerted significant effects on the investigated parameters with enzymatic treatments showed the most significant effect, while aging had the lowest beneficial effect in improving meat tenderness. Ultrastructural investigations using light microscopy as well as both of scanning and transmission electron microscopy were correlated with the changes in the numerical and the instrumental evaluation of tenderness in both buffalo’s and camel’s muscle tenderized with different methods. Treatment with papain extract was the most significant method in destruction of the thermostable connective tissue as well as destruction of the intergrity of muscle fibers which all were correlated with improvement of sensory panel scores and shear force values of muscles, followed by ginger extract. However, the effect of normal aging was mainly on the muscle fibers which ultimately lower its effect on the overall improvement of meat tenderness.