Camel Meat And Meat Products

By I. T. Kadim, O. Mahgoub, B. Faye, M. M. Farouk, Published: 2013, Filetype: PDF

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. Animal Nutrition From Theory to Practice

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.

This book is intended as a foundation text with an emphasis on general principles and practical applications, as well as more advanced aspects of camel meat sciences to a wide range of scientists and professionals who are concerned with camel meat research and education. It is also designed to serve as a reference for extension personnel working with camel herders, food scientists and biology, animal science and veterinary technology students. The descriptions and illustrations of the 14 chapters are based on material prepared by several researchers between 1950 and 2012.

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