Camel Meat and Meat Products

by Isam T. Kadim, Osman Mahgoub, Bernard Faye, Mustafa M. Farouk

Overview

Camel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide, and currently farming for camel meat in Asia, Africa, Latin America and Australia is undergoing significant expansion. The potential of camel meat in helping to meet projected world food shortages, and being sustainably farmed, is also explored by the editors.

Product Details

ISBN-13:	9781780641010
Publisher:	CABI
Publication date:	01/09/2013
Pages:	258
Product dimensions:	6.60(w) x 9.70(h) x 0.80(d)

About the Author

Isam T. Kadim teaches at the Sultan Qaboos University, Oman.

Osman Mahgoub teaches at the Sultan Qaboos University, Oman.

Bernard Faye is an FAO Consultant at the Camel and Range Research Centre, Saudi Arabia.

Mustafa M. Farouk works at AgResearch Limited, New Zealand.

Table of Contents

1. Classification, History and Distribution of the Camel
2. Camel Meat in the World
3. Camel Nutrition for Meat Production
4. Camel Body Weight Growth
5. Slaughtering and Processing of the Camel
6. Inspection of Slaughtering Camels
7. Prospects for on-Line Grading of Camelid Meat Yield and Quality
8. Camel Carcass Quality
9. Distributions and Partitioning of Tissues in the Camel Carcass
10. Structure and Quality of Camel Meat
11. Interventions to Improve the Tenderness of Fresh Meat: A Future Prospect for Camel Meat Research
12. Processed Camel Meats
13. Nutritive and Health Value of Camel Meat
14. The Economical Potential of Camel Meat