الفهرس 
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Abstract
The camel is an important domestic animal in various countries for producing valuable foods. Therefore, the current study was designed to evaluate the quality attributes of Triceps brachii and Semitendinosus muscles, hump, mesenteric and renal fats obtained from fifteen (one humped) camel carcasses slaughtered at 5 years old. Camel muscles and fats were subjected to proximate chemical analysis, fatty acid profile and determination of physicochemical criteria. The proximate chemical analysis showed that fat content of T. brachii muscle was significantly higher than that of Semitendinosus muscle with non-significant differences in moisture, protein, ash, total soluble, sarcoplasmic and myofibrillar proteins between the two muscles. Collagen content, collagen solubility and shear force value of T. brachii muscle were significantly higher than those of Semitendinosus muscle. Fatty acids profile of T. brachii and Semitendinosus muscles revealed non-significant differences in most investigated fatty acids. Hump fat had significantly higher protein, fat and collagen content. However, highest moisture content was noted in mesenteric fat. Furthermore, fatty acids analysis of camel fats showed that there were non-significant differences in most of examined fatty acids. For investigation of the effect of using camel fats on quality attributes of experimentally produced camel burger, three treatments based experiment with three independent replicates were performed to compare chemical, sensory quality attributes, cooking characteristics and physicochemical criteria of camel burger. Raw and cooked camel burger formulated with hump fat had significantly lower scores for forming and flavor immediately after processing and throughout storage period. Fat content of burger formulated with hump fat was significantly higher than that of other burger formulations. Cooking yield of camel burger formulated with renal fat was significantly higher than other burger groups. Camel burger formulated with mesenteric fat had significantly higher pH value than that of other burger groups. There were non significant differences in TBARS and TVBN content between different experimentally formulated camel burger. Results of shear force of camel burger revealed that renal fat resulted in significantly lower shear force value immediately after processing and during storage period. Camel burger formulated with mesenteric fat had significantly lower L* and camel burger formulated with hump fat had significantly higher a* values immediately after processing and during storage period.