Effects of Muscle Type and Aging on Glycolysis and Physicochemical Quality Properties of <i>Bactrian camel</i> (<i>Camelus bactrianus</i>) Meat.

The cooking loss of the three muscles showed a trend of an initial decrease and then an increase during aging.

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The L* values showed highly significant and negative correlations with both the proportion of type I fibers and MYH7 expression from 1 to 120 h, significant positive correlations with type IIa and IIb fibers from 1 to 120 h, significant positive correlations with MYH7Ib expression from 1 to 72 h, and highly significant positive correlations with MYH7Ix expression from 1 to 120 h ( p < 0.05).

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The PFK activity of the three camel muscles showed a decreasing trend during aging, with LT, PM, and ST showing a significant decrease in PFK activity at 6 h compared with that at 1 h ( p < 0.05), and also at 72 h compared with that at 24 h ( p < 0.05).

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