Abstract
• Camel has unique physiological characteristics, including a great tolerance to high and low temperatures, solar radiation, water scarcity, and poor vegetation. • Camel meat is a good source of protein. • Camel meat contains low levels of intramuscular fat and relatively high proportion of polyunsaturated fatty acids, which may provide health benefits. • Camels have a competitive advantage over other livestock because of low production inputs, which make camel meat available to consumers at a relatively low price.
Original language | English |
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Pages (from-to) | 13-17 |
Number of pages | 5 |
Journal | Animal Frontiers |
Volume | 4 |
Issue number | 4 |
DOIs | |
Publication status | Published - Oct 1 2014 |
Keywords
- Camel
- Meat processing
- Meat production
- Meat quality and composition
- Population
ASJC Scopus subject areas
- Food Animals
- Animal Science and Zoology