Exploring the effects of cooking technique and meat cut on the physical and thermal characteristics of camel (Camelus dromedarius) meat.

Abstract

Objective: This study aimed to evaluate the effects of cooking method and meat cut on the physical and thermal characteristics of camel (Camelus dromedarius) meat.

Methods: Thirty-two samples from shoulder and round cuts of eight male Majaheem breed animals were prepared using three cooking methods: sous vide, electric oven, and pressure cooker.

Results: Cooking method (COM) significantly influenced pH, water activity, cooking loss, density, and all color parameters (L*, a*, b*, chroma, hue). Meat cut (MTC) significantly affected pH, water activity, cooking loss, and lightness (L*). Both factors significantly impacted specific heat capacity, thermal conductivity, and thermal diffusivity, while thermal resistance was unaffected by MTC. Significant interaction effects (COM × MTC) occurred for pH, thermal diffusivity, and all color parameters except chroma. Sous vide cooking demonstrated superior tenderness and moisture retention compared to electric oven and pressure cooker methods. It effectively preserved natural color attributes, resulting in enhanced lightness (L*), redness (a*), and chroma due to its uniform heating process. This controlled heat distribution minimized moisture loss and improved the meat's ability to absorb heat, as indicated by elevated specific heat values. These properties contributed to enhanced texture preservation and overall meat quality.

Conclusion: The findings suggest that adopting sous vide could optimize the cooking of camel meat, enhancing its visual appeal and consumer satisfaction.