Camel Meat production and quality: A review

Veterinary Science and Veterinary Medicine

• Semitendinosus Muscle 100%
• Semimembranosus Muscle 50%
• Longissimus 50%
• Thorax 50%
• Biceps Femoris Muscle 50%
• Intramuscular Fat 50%

Food Science

• Camel Meat 91%
• Meat Color 33%
• Red Meat 16%
• Functional Food 16%
• Goat Meat 8%
• Lamb Meat 8%
• Meat Tenderness 8%
• Nutritive Value 8%

Agricultural and Biological Sciences

• Mutton 8%
• Carnosine 8%
• Anserine 8%