EFFECT OF AGE AT SLAUGHTER AND TENDERIZER TYPE ON THE PROXIMATE COMPOSITION OF COOKED CAMEL (Camelus dromedarius) MEAT

Abstract

The study was conducted to determine the effect of age at slaughter (5, 10, & 15 years), tenderizer type (Potash & Ascorbic acid) on the proximate composition of cooked camel (Camelus dromedarius) meat. The meat samples from Longissimus dorsi of the camel were collected separately and cooked on a hot plate at 75⁰C for 60 minutes. The samples were subjected to proximate analysis to determine protein, fat, moisture and ash contents. The result shows that, meat from 5 years camel had significantly (P < 0.001) higher ash content (1.743 %) than 10 and 15 years old camels. The protein content was significantly (P < 0.001) higher in meat from 10 years (22.024 %) old camel compared to 5and 15 years old camels which were 21.78 % and 21.59 %, respectively. However, fat content was significantly (P < 0.001) higher in meat from 15 years old (23.638). Protein level of 22.01 % was recorded on meat tenderized using ascorbic acid and was significantly (P < 0.001) higher. It could be concluded that the meat of 10 years old camel has the highest nutrient content and the addition of potash or ascorbic acid as tenderizers has no significant effect on proximate composition of cooked camel meat.