The quality characteristics of air-dried cured meat (Grison) processed from cattle, buffalo, and camel: a comparative study

Dried meat products have recently gained popularity due to their prolonged shelf life, nutritional advantages, and characteristic sensory quality. The main objective of this study was to assess the quality of air-dried cured meat (Grison) produced from cattle, buffalo, and camel meat, with a special focus on the impact of the meat from different species of animal on the quality of the meat during the curing process and in the finished product. Fresh topside from each species was dry-cured under a controlled environment with evaluation of meat samples throughout the curing period, and additional tests were performed on the finished products. The proximate composition, pH value, lipid oxidation, salt concentration, residual nitrite content, instrumental color indices, shear force value, and sensory attributes were evaluated. The findings revealed many noteworthy differences in the air-dried cured meat produced with various types of meat during both the curing phase and in the end product. Camel meat and its corresponding Grison exhibited higher moisture, pH value, residual nitrite content, redness (a*), and chroma (C*) values, but lower protein, fat, TBARS, and hue angle (h°) values compared to cattle and buffalo counterparts. Cattle Grison showed higher fat content, lightness (L*), yellowness (b*), and (h°) values, but a lower ΔE value, whereas buffalo Grison exhibited a higher shear force value. Sensory assessment revealed that buffalo Grison exhibited the lowest juiciness and tenderness, while camel Grison showed the highest color and flavor scores. Overall, Grison made from camel meat was comparable to that of the traditional cattle one and superior in numerous quality features to that of buffalo; however, more optimization is needed to improve the quality of buffalo-based air-dried cured meat products, particularly tenderness.