DOI: 10.36347/sjet.2019.v07i04.001

Pages: 105-111

This study was conducted in College of Animal Production Science and Technology, Sudan University of Science and Technology to evaluate the sensory evaluations of camel meat and beef obtained from young male animals. The meat samples purchased from Khartoum local abattoir. The samples were tasted by 20 semi-trained taste panel as described by Cross et al. (1978). The present study showed that the treatments not differ significantly (P> 0.05) in the sensory parameters measured (color, tenderness, juiciness, flavor and overall acceptance) and all scores obtained were above moderately desirable. The result showed that the Panelist scores for color were not significant (P>0.05) between the two types of meat. The result indicated that the color was acceptable to panelists. In this Study the Panelist’s scores for tenderness were lower for camel meat compared to that in beef. The results showed that the Panelist’s scores for juiciness were higher for camel meat compared to that in beef but there was no significant (P>0.05) difference between the two types of meat in juiciness. Also the result of this study showed that camel meat and beef were desirable to the Panelist. This result indicated that camel meat resembled beef in taste, appearance and palatability. General consumers' view is that camel meat is unacceptably tough, but in fact meat from young camels has been reported to be comparable in taste and texture to beef. The result was showed that camel meat was palatable and desirable to panelists. The panelists could not detect any significant difference (p > 0.05) of the camel meat or cattle meat in (appearance, color, flavor, juiciness and overall acceptability).