Abstract:
This thesis aims to study the potentialities of the Algerian dromedary in terms of
meat production through the study of the situation of camel meat sector in the region of
Ouargla and the characterization of meat quality.
Surveys were carried out with the different actors of the sector (breeders, within the
slaughterhouse, butchers and consumers). In addition, the economic production evolution
in the market of Ouargla region and the factors influencing it, namely the constraints of the
sector and avenues for its development were discussed. However, Longissimus Lumborum
muscles removed from male Sahraoui dromedaries were used to investigate the effect of
slaughter age and post mortem time on the physicochemical, biochemical and sensory
characteristics of meat quality. Moreover, potential biomarkers of meat quality have been
proposed.
Through the results of the survey the different actors of camel meat sector in the
region of Ouargla were characterized from a socio-demographic and economic point of
view. Data showed a high potential for transformation and innovation in camel meat
products. However, controlling the variability of organoleptic properties is recommended
to reduce the constraint linked to the limited consumption of dromedary meat.
The results of the characterization of dromedary meat quality revealed significant
effects of slaughter age and post mortem time on meat properties. It seems interesting to
exploit post mortem changes in muscle proteins as a tool for predicting and monitoring the
quality characteristics of Sahraoui dromedary meat. Actin and troponin T fragments,
myofibrillar fragmentation index, creatine kinase, enolase, myoglobin contents and pH
measured within six hours post-slaughter have been proposed as potential biomarkers of
meat quality. Their use for carcasses classification would ensure better management
through the presentation to consumers of constant and superior camel meat quality.
