Improving Energy Efficiency and Physical Quality of Camel ( Camelus dromedarius ) Meat Using a Hybrid Ohmic–Sous Vide Cooking Method

ABSTRACT This study investigated a novel hybrid cooking approach that integrates ohmic heating with sous vide (O‐SV) for preparing camel ( Camelus dromedarius ) meat. The method was compared with conventional sous vide (SV) in terms of energy efficiency, cooking yield, and physical attributes (pH and color). Camel meat samples were cooked at 70°C, 80°C, and 90°C for 30–120 min. Results demonstrated that cooking temperature and duration markedly influenced pH and color development. Extended cooking reduced redness and lightness but increased yellowness, reflecting protein denaturation and myoglobin oxidation. Compared with SV, the O‐SV system significantly improved energy efficiency, requiring less electrical and specific energy input while maintaining comparable cooking yields. The O‐SV method also produced distinct color profiles linked to rapid internal heating. These findings highlight O‐SV as a promising cooking system for achieving sustainable energy use and desirable physical quality in camel meat preparation.