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Accueil du site → Doctorat → Allemagne → 2005 → Substantielle Qualitätsparameter bei Kamelfleisch (Camelus dromedarius) : physikalisch-chemische und sensorische Untersuchungen

Ludwig-Maxilimians-Universität Munchen (2005)

Substantielle Qualitätsparameter bei Kamelfleisch (Camelus dromedarius) : physikalisch-chemische und sensorische Untersuchungen

Finke, Céline Patricia

Titre : Substantielle Qualitätsparameter bei Kamelfleisch (Camelus dromedarius) : physikalisch-chemische und sensorische Untersuchungen

Auteur : Finke, Céline Patricia

Université de soutenance : Ludwig-Maxilimians-Universität Munchen

Grade : Doktorgrade 2005

Résumé
In the course of globalization in combination with long-haul tourism and the emergence of foreign products on the European market, the possibility of marketing dromedary meat in Germany is to be considered. In comparison with other domestic animals the literature data on qualitative properties of meat of this species is scarce. The object of this survey was to work out preliminary guidelines concerning the substantial meat quality parameters prior to the eventual introduction of dromedary meat in the market. Additionally, difficulties concerning the legal aspects of importation into the EU were to be shown. Furthermore nutritional and ethic aspects as well as possible problems of acceptance by the consumer were examined. The samples of the animals surveyed originated from a slaughterhouse in Dubai, V.A.E. The sampling collective of 15 dromedaries consisted of animals of different ages and sexes. For that reason groups were made in order to determine possible influences of age and sex on the parameters analysed. Seven different meat cuts from various areas of the carcase were chosen for analysis. In the chemical examination of the samples water, crude protein, fat, ash and connective tissue content were determined. As for the physical analysis, the parameters pH-value, energy content, meat colour, free liquid water and cooking loss were considered. The evaluation of the results showed, depending on the examined parameters, differences between the meat cuts as well as several dependences of the results on age and sex. In comparing the data of this study with published data of beef, dromedary meat showed a higher water content as well as lower crude protein, and ash contens and for the most part also a lower fat content. In the sensory assessment dromedary meat was predominantly considered bland in taste and firm in consistency. The possibility of marketing dromedary meat in Germany is still in dispute due to several problematic issues. In addition to legal problems regarding EU regulations concerning importation from third countries, the question of sensory acceptance by the consumer as well as ethic and economic aspects have to be considered.

Mots clés : Kamelfleisch ; Dromedar ; Fleischqualität ; Lebensmitteluntersuchung

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Page publiée le 23 mars 2008, mise à jour le 10 janvier 2019