IMPACT OF EGYPTAIN DATE SEEDS POWDER AS A NOVELTENDERIZING AGENT CAMEL MEAT PHYSICAL, TECHNOLOGICALAND CHEMICAL PROPERTIES

Camel meat is widely consumed in developing nations and is portrayed as a key source of nutritional supplements to meet human nutritional requirements while being healthier than other types of red meat.However, because of its rough texture and subpar organoleptic qualities, tough-aged camel meat is unpopular with customers.So, the objectives of this study were to use date seed powder as a tenderizing agent for camel meat to improve their physicochemical and sensory characteristics.The camel meat was marinated for 48 hours at 41C with the two varieties of date seed powder at varying quantities (15 and 20g/200g meat).Physicochemical studies were conducted on both raw and cooked camel meat after tenderization.Sakkoti date seeds powder (ZDSP) and Samani date seeds powder (SDSP) improved the treated camel meats' moisture content, pH, water holding capacity (WHC) values, and solubility of collagen, sarcoplasmic, myofibrillar, and total proteins.Conversely, the treated sample's lower protein content, cooking loss values, and hardness as determined by texture profile analysis (TPA) when compared to the control.The color study revealed that all treated camel meat samples differed significantly (p<0.05) in terms of brightness, redness, and yellowness.The redness of the meat samples rose with the amount of powdered date seeds added.Given that the roughness of the meat decreased in all treated samples, it can be inferred that marinating camel meat with ZDSP and SDSP can tenderize the flesh; 20 g/200 g of meat was the optimal quantity of SDSP for this purpose.