Abstract:This study explored the differences of meat quality characteristics and processing suitability of different parts of Bactrian camel to provide a theoretical basis for the fine processing of Bactrian camel meat. The edible quality was investigated and the nutritional components and texture characteristics were analyzed from seven parts of the 8-year-old Alxa Bactrian camel, including tenderloin, sirloin, brisket, plate and flank, round, hindleg and shank. The results showed that the tenderloin had the smallest color difference with bright color and moderate water retention. The sirloin had the higher fat content (6.50%) with better tenderness and poor water retention due to the lower water content (66.11%). The brisket had the lowest hardness with good elasticity and tenderness, containing the richest and most complete varieties of amino acids and fatty acids. The plate and flank had the higher fat content (9.03%) and good water retention. The round has the worst hardness, cooked meat rate and cohesion. The hindleg had the higher protein content (21.27%) and lower fat content (0.33%). The shank had the higher moisture content (mass ratio of 75.27%) and largest water holding rate (0.89%) with less fatty acids varieties. The results showed that the meat quality characteristics of different parts of Alxa Bactrian camel was varied, and each part had its appropriate processing methods.
