Aging of Camel Meat – First Research in Pakistan Makes Meat of Camel Softer and Flavorful
Aging of Camel Meat done at UVAS Meat Technology Department by Dr. Ghazali. Different aspects of Camel Meat Aging in Pakistan, its types, process and nutritional value of camel meat are discussed here.
اونٹوں کی سماجی اور اقتصادی اہمیت کے موضوع پر انٹرنیشنل کانفرنس کا انعقاد
اونٹوں کی بریڈنگ اور بیالوجی پر کتاب شائع
اونٹنی کا دودھ ٹائپ ٹو ذیابیطس کے لئے مفید قرار
Muhammad Hussain Ghazali, an MPhil scholar from the Department of Meat Science and Technology, University of Veterinary and Animal Sciences, Lahore, under the supervision of Dr. Muhammad Hayat Jaspal, conducted research on aging of camel meat for the first time in Pakistan. Camel meat was made soft and flavorful through the aging process.
Why Aging of Camel Meat is Important
Dr. Muhammad Hussain Ghazali said that the fiber of camel meat is very tough, which cannot be cooked properly under normal conditions. In this regard, various techniques are being adopted to make it soft and add flavor to the food.
Process and Types of Camel Meat Aging
He said that aging is a process that enhances the properties of meat. This method has been adopted in the meat industry around the world for years, through which favorable morphological changes are created in connective tissue proteins to improve the palatability of the food. He said that dry aging and wet aging are two types of aging used in the meat industry. Wet aging is relatively cheap and has more features. The above research activity also adopted the wet aging protocol.
Wet Aging of Camel Meat and Its Benefits
He said that for wet aging, subprimal cuts of meat are vacuum-packed inside polythene bags and maintained at specific temperatures for different times. This process also improves the intensity of the color of the meat. By reducing the use of oxygen in the meat during this process, it can be stored for a longer period.
He said that in wet aging, there is a proper reduction in the weight of the meat and the meat shrinks less, while this process also makes the meat juicier. It requires less time and less investment. For better quality, the meat is kept packed for 3 to 83 days. This is considered to be the most commonly adopted method of aging.
Dry Aging of Camel Meat
Regarding dry aging, he said that in this process, the meat is kept in the open air at a specific time and temperature. In this technique, the taste of the meat decreases and the water in the meat is lost and it becomes dry. Therefore, wet aging is preferred.
Research Facilities Used in Aging of Camel Meat Study
Dr. Muhammad Hussain Ghazali said that the meat samples for this study were obtained from Signature Meat Shop Township Lahore. Further research work was carried out at the Department of Meat Science and Technology of the University of Veterinary and Animal Sciences Lahore and the Central Laboratory Complex, Ravi Campus, Pattoki.
Future Scope of Camel Meat Aging in Pakistan
He said that the results obtained from this study can be tested from different aspects to further improve them. In the future, more work can be done on it by increasing the duration of wet aging. Different camel meat products can also be produced, which can be used in Pakistan to achieve many benefits in terms of malnutrition as well as various diseases.
Dr. Ghazali said that there is still a gap in research on camel meat in Pakistan. Very little information is available about the aging of camel meat, in this situation, this study is very important to provide basic data and gain a better understanding.
Importance of Camels and Growing Need for Camel Meat
Regarding the importance of camel, he said that this animal, which is widely found in southern Punjab, Sindh and Balochistan, has been used for various purposes for centuries and many benefits have been obtained from it, but unfortunately, there has not been enough research on it in the world. He said that where people are looking for alternative sources of protein as the population increases in the world, the need for camel meat is also increasing because it fulfills nutritional needs and also acts as medicine for various physical diseases.
Nutritional Benefits of Camel Meat
He said that camel meat contains more protein than beef, while the amount of fat and cholesterol in it is very low. One of the features of this meat is that it contains a large amount of polyunsaturated fatty acids, which are very beneficial for health.
Acknowledgment
Dr. Muhammad Hussain Ghazali thanked Dr. Muhammad Hayat Jaspal, Dr. Iftikhar Hussain Badar, Dr. Sher Ali, Dr. Kashif Noman, Dr. Jamal Nasir and Dr. Bilal Asghar for their special support and consultation in this research work.
ورلڈ بنک کا لمپی سکن کے حوالے سے ممکنہ تعاون، خصوصی نمائندہ کا پنجاب کا دورہ
