The Effect of Different Levels of Bromelain Enzyme on Improving the Physical Properties of Aged Camel Meat

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Basim F. S. Al-Sanger, Ahmed J. A. Al-Yasery, Hussain M. G. Al-Dhalimi


The current study was conducted in the laboratory of graduate studies and laboratories of the Department of Animal Production at the College of Agriculture, Al-Muthanna University, from 9/20/2020 to 5/20/2021, to determine the effect of different levels of bromelain enzyme on improving the physical properties of aged camel meat. In the study, 30 samples of meat from aged male camels, aged 8-10 years, were used, it was brought from the massacres of Al-Muthanna and Najaf governorates, it was ensured that it was healthy and free of visible diseases and was well examined by the veterinarians specialized in the slaughterhouse.Samples were taken immediately after slaughtering the animals. It was prepared, filtered, fatty tissue and bone removed, washed well and cleaned, the process of cutting the meat into main pieces, which is a piece of thigh meat, shoulder meat and back meat, from these cut samples were taken small samples 100 g for each sample, they were placed in polyethylene bags and kept by refrigeration and freezing until the start of physical tests later.

The results showed that there were significant differences between the experimental treatments at the level of probability (P≤0.05), on the studied physical traits (Water holding capacity, cooking loss, drip loss and thawing loss) under the effect of tenderization with bromelain enzyme in cuts of aged camel meat (thigh, shoulder and back meat). The results showed that T3 was superior to the other treatments, followed by T4 and T5 compare to T2, all treatments were superior to T1 in the values ​​of the traits, while the back meat piece of the T3 treatment was significantly superior at the level (P≤0.01) on the two cuts of thigh meat and the shoulder meat at the same treatment (T3).

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