Effects of sodium chloride / acetic acid marinade on some quality properties of Iranian one-humped camel meat

The aim of this study was to evaluate the effect of marinade solution with different acetic acid concentration ( 0 ¡ 0.5, 1 and 1.5% w/w)-sodium chloride (2%) and immersion time ( 0 ¡ 24, 48 and 72h) on physicochemical and quality characteristics of biceps femoris (BF) muscle of Iranian camel. For this purpose, pH, moisture content, marinade uptake, color properties, water-holding capacity, pigment oxidation indicators and thiobarbituric acid were examined. Results showed that the acetic acid concentration and immersion time of the samples had significant effect on the marinade uptake, moisture content, water holding capacity (WHC), cooking loss, myoglobin, brightness (L*) and redness (a*) properties. The immersion time significantly affected thiobarbituric acid of the samples, whereas marinade concentration had not significant impact on it. The pH of marinated meat exhibited a direct relationship with WHC, myoglobin and a*, but a reverse relationship with cooking loss, thiobarbituric acid and Met-myoglobin properties. Overall, the results indicated that the combination of acetic acid and sodium chloride marinade could be a useful method for improvement the quality of camel BF muscle.