Effect of Pineapple Extract on Some Physicochemical Properties of Old Camel Meat
Abstract: This study evaluates the effect of pineapple extracts at different concentrations (5%, 10%, and 15%) on the physicochemical properties of old camel meat. 50-month-old camel meat samples measuring 5 ? 5 ? 3 cm (length ? width ? height) were prepared. The samples were immersed in the prepared solutions and remained at a refrigeration temperature of 4?C for 48 Hours. At the end of the experiment period, the samples were evaluated for pH, water-holding capacity (WHC), and proximate composition. It was observed that the pH values decreased from 6.3 in the control to 6.0, 5.5, and 5.0 following treatment with 5%, 10%, and 15% pineapple extract, respectively. The highest pineapple concentration applied to meat; the lowest pH value. The highest recorded WHC value was obtained with 5% pineapple extract (35.3), followed by 10% (33.5) and 15% (30.4), while the control recorded the lowest value (27.5). In contrast, the higher the pineapple concentration used, the higher the water-holding capacity (WHC) obtained. With 15% extract produced the highest moisture content (81.48%), the lowest crude protein content (11.27%), and relatively high fat and ash contents. Pineapple extracts in the experiment improved the quality of old camel meat.
Keywords: Camel meat; Pineapple extract, Bromalin; Water holding capacity, Proximate composition
How to Cite?: Ibrahim Alsallum, Mohamed Abd Elgadir, "Effect of Pineapple Extract on Some Physicochemical Properties of Old Camel Meat", Volume 15 Issue 9, September 2026, International Journal of Science and Research (IJSR), Pages: 1741-1745, https://www.ijsr.net/getabstract.php?paperid=SR26922015717, DOI: https://dx.doi.org/10.21275/SR26922015717