The effects of slaughter age (2 vs. 9 years) and postmortem time (6, 8, 10, 12, 24, 48 and 72 h) on the meat quality and protein changes of the longissimus lumborum muscles of the Algerian Sahraoui dromedary were investigated. Muscles of young dromedaries evidenced a slower acidification process and a significantly higher myofibrillar fragmentation index throughout the postmortem time. The SDS-PAGE of sarcoplasmic and myofibrillar proteins revealed that meat from young dromedaries was characterized by the lowest percentage of myoglobin (p < 0.001) and the highest percentage of desmin (p < 0.01). During postmortem time, a decrease was found for phosphoglucomutase (p < 0.01), α-actinin (p < 0.05) and desmin (p < 0.01) in meat from young dromedaries. Western blot revealed an intense degradation of troponin T in younger dromedaries, with an earlier appearance of the 28 kDa polypeptide highlighting differences in the proteolytic potential between dromedaries of different ages. Principal component analysis showed that meat from young dromedaries, starting from 24 h postmortem, was located in a zone of the plot characterized by higher levels of the myofibrillar fragmentation index, 30 kDa polypeptide and enolase, overall confirming greater proteolysis in younger animals. Data suggest that the investigation of the muscle proteome is necessary to set targeted interventions to improve the aging process of dromedary meat cuts.

Background: The growing interest in innovative uses for slaughter by-products from camels could generate added value from this multipurpose animal. Aim: This study investigates the extraction of gelatin from camel bones, discusses its potential as a novel protein source and assesses how its properties are affected by the duration of the pre-treatment and extraction processes. Methods: Four bone samples from 4-4.5-year-old male Sahraoui camels were utilized. The gelatin extraction process comprised demineralization with hydrochloric acid, followed by pre-treatment with sodium hydroxide for 24 or 48 hours and subsequent chemo-thermal extraction in acetic acid for 6 or 12 hours. Results: Physicochemical, microscopic and functional properties of the extracted gelatin were evaluated. Gelatin yields varied from 15.65% ± 0.15 to 21.85% ± 0.25. Variations were attributed to the combined duration of pre-treatment and chemo-thermal extraction. Extended processing times increased structural degradation. The elemental analysis revealed a stable carbon and oxygen content. The variable nitrogen levels revealed a positive correlation with extraction intensity. The gelatin pH values exhibited little variation, ranging from 4.66 to 4.91. The gelatin demonstrated interesting functional properties, including a high water holding capacity of 1080 ± 4.24%, a fat binding capacity of 880 ± 98.99%, and a Bloom value of 317.96 ± 8.51 g. These characteristics were predominantly influenced by the length of pre-treatment and extraction. Optimal results were obtained under moderate processing conditions. Conclusions: Camel bone gelatin has physicochemical and functional characteristics, including a high water holding capacity, a high fat binding capacity and a favorable Bloom value, which make it a valuable candidate for various industrial applications.