الفهرس 
Effect of technological properties of camel meat on quality of burger patty
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Abstract
The camel is an important domestic animal in various countries for producing valuable foods. Therefore, the current study was designed to evaluate the quality attributes of Triceps brachii and Semitendinosus muscles, hump, mesenteric and renal fats obtained from fifteen (one humped) camel carcasses slaughtered at 5 years old. Camel muscles and fats were subjected to proximate chemical analysis, fatty acid profile and determination of physicochemical criteria. The proximate chemical analysis showed that fat content of T. brachii muscle was significantly higher than that of semitendinosus muscle with non-significant differences in moisture, protein, ash, total soluble, sarcoplasmic and myofibrillar proteins between the two muscles. Collagen content, collagen solubility and shear force value of T. brachii muscle were significantly higher than those of Semitendinosus muscle. Fatty acids profile of T. brachii and Semitendinosus muscles revealed non-significant differences in most investigated fatty acids. Hump fat had significantly higher protein, fat and collagen content. However, highest moisture content was noted in mesenteric fat. Furthermore, fatty acids analysis of camel fats showed that there were non-significant differences in most of examined fatty acids. For investigation of the effect of using camel fats on quality attributes of experimentally produced camel burger, three treatments based experiment with three independent replicates were performed to compare chemical, sensory quality attributes, cooking characteristics and physicochemical criteria of camel burger