@article{2949,
author = "Dr. Siham Abdelwhab Alamin Mohammed",
abstract = "This study was conducted in the College of Animal Production Science and Technology, Sudan University of Science and Technology to evaluate the chemical composition and cholesterol levels of fresh beef and camel meat, (longissimus muscle from different carcass of young animals). The chemical composition determined according to Association of Official Analytical Chemists methods (AOAC 2002) and cholesterol content by (HPLC method) the samples were analyzed in three different brands of these raw cuts in duplicate. The results showed that chemical composition of beef and camel meat were significantly different (P0.05). Camel meat had higher moisture content compared to beef as (79.7, and 74.13%) respectively. Whereas beef had higher protein content as (22.08%) compared to camel meat as (19.25 %). Camel meat had the lowest fat content (1.54%) compared to beef as (2.74 %). However, camel meat had the highest ash content (0.88%) followed by beef (0.57%). The present result showed that the camel meat had lowest cholesterol content (57.56 mg/100gm) compared to beef as (74.5 mg/100gm) respectively. Chemically camel meat had low fat and cholesterol concentration which makes it an ideal healthy meat compared to beef. The differences in cholesterol concentration between studied muscles sample may be due to the variation in the content of intramuscular fat and the muscle fiber types. Also there was a variation between the muscles in the amount of fat and proportion of muscle fiber types",
issn = "23191473",
journal = "IJAIR",
keywords = "Camel Meat;Beef Meat;Chemical Composition;Cholesterol Level",
month = "January",
number = "4",
pages = "397-401",
title = "{A} {S}tudy of {C}holesterol {C}oncentrations of {C}amel {M}eat and {B}eef",
volume = "7",
year = "2019",
}