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Efficiency of Arabic gum, red pepper and salt on increasing the shelf life of dry camel meat

Year: 2026

Type: article

Abstract: This study examined the effects of Arabic Gum, Red Pepper, and Salt on total bacterial count (TBC) and E. coli count in dried camel meat, conducted at the University of Bahri, Sudan. Camel meat, valued for its low fat and high polyunsaturated fatty acid content, has limited shelf life due to microbial and enzymatic spoilage. Five Kg of sliced camel meat were divided into four groups three treated with Red Pepper, Arabic Gum, and Salt (40g each), and one untreated control then dried for one, seven, and thirty days. Bacterial counts were assessed using a completely randomized design with three replicates. Results showed significant differences (P?0.05) in TBC and E. coli counts across treatments and time points, with Salt proving most effective in reducing both. TBC and E. coli counts declined progressively across all treatments, with Salt showing the lowest final counts. The study concludes that salt treatment effectively minimizes microbial contamination, thereby enhancing the shelf life of dried camel meat.

Source: International Journal of Veterinary Sciences and Animal Husbandry

DOI: 10.22271/veterinary.2026.v11.i8b.3712