Exploring the impact of various cooking techniques on the physicochemical and quality characteristics of camel meat product.

OBJECTIVE: The objective of this study was to evaluate the effects of four different cooking techniques viz: boiling, grilling, microwave, and frying; on the physicochemical characteristics of camel meat. METHODS: Protein composition and their degradation as well as biochemical and textural changes of camel meat as influenced by cooking methods were investigated. RESULTS: The highest cooking loss (52.61%) was reported in microwaved samples while grilled samples showed the lowest cooking loss (44.98%). The microwaved samples showed the highest levels of lipid oxidation as measured by thiobarbituric acid reactive substances, while boiled samples showed the lowest levels (4.5 mg/kg). Protein solubility, total collagen, and soluble collagen content were highest in boiled samples. Boiled camel meat had lower hardness values compared to the other treated samples. Consequently, boiling was the more suitable cooking technique for producing camel meat with a reduced hardness value and lower lipid oxidation level. CONCLUSION: The camel meat industry and camel meat consumer can benefit from this research by improving their commercial viability and making consumers aware about the effects of cooking procedures on the quality of camel meat. The results of this study will be of significance to researchers and readers who are working on the processing and quality of camel meat.

Behavior of high strength self compacted concrete deep beams with web openings.

Deep beams transfer loads through loading face to supports in an inclined direction and mostly fail in shear. These beams are with a small span-to-depth ratio. Openings are used to facilitate the passage of utility pipes and service ducts. However, it will cause increasing in cracking and deflection and reduction in the ultimate load of the loaded deep beam. This research investigates and analyses the behavior of reinforced high-strength self-compacted concrete deep beams (RHSSCC) with web opening. Sixty-one deep beams were cast to investigate the effect of size (75 mm and 50 mm two opening's size were used), shape (square, circular and relatively new type "rhombus" shape) and location of openings with respect to a neutral axis (upper or lower N.A.) and with respect to the load path (in or out load path) on the behavior of RHSSCC deep beam with three types of web openings (symmetrical, unsymmetrical and centered web openings). Load-deflection curves, crack pattern, absorbed energy and crack pattern for the tested beams is discussed.

Comparative characterization of protein and lipid fractions from camel and cow milk, their functionality, antioxidant and antihypertensive properties upon simulated gastro-intestinal digestion.

In-depth characterization of protein and lipid fractions from cow and camel milk (four breeds; CM-1 to 4), their functional and thermal properties and bioactivity upon simulated gastro-intestinal digestion was reported. Results revealed that proteins from cow and camel milk showed a noticeable separation on sodium dodecyl sulphate-polyacrylamide gel electrophoresis and high-performance liquid chromatography. Functional properties of whole milk proteins from cow and camel milk at different pH revealed that emulsifying activity index (EAI), foaming capacity (FC) and protein solubility was higher towards acidic and alkaline pH and lowest at isoelectric point (pH = 4). Moreover, the water absorption capacity (WAC) and solubility in water were higher in milk from cow (CW) compared to those from camel breeds (CM 1-4). Camel milk, which contains lower saturated and higher unsaturated fatty acids and demonstrated higher antioxidative and angiotensin-1 converting enzyme (ACE) inhibitory potential compared to cow milk upon simulated gastro-intestinal digestion, can be considered as a healthier option.