Sensory and Electron Microscopic Evaluation of Camels Meat Cooked in Conventional and Microwave Ovens

Longismus dorsi muscle of five young male camels, less than 5 years old, were obtained immediately after slaughtering at main Cairo abattoir. Collected samples were examined after cooking by conventional and microwave ovens. The sensory variations were explained through, determining the topographical changes in both connective issues and myofibers by the use of Scanning Electron Microscope "SEM". The microwave Cooked samples have significant lower scores in Flavor , juiciness, overall acceptability. The SEM" Investigation explains the unacceptable toughness of the microwave-cooked camel's meat on the basis of partial fragmentation of myofibers and incomplete degradation of connective tissue when Compared with conventionally cooked meat.