Potential of camel meat as a nontraditional high quality source of protein for human consumption

Research output: Contribution to journalArticle

9 Citations (Scopus)

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 languageEnglish
Pages (from-to)13-17
Number of pages5
JournalAnimal Frontiers
Volume4
Issue number4
DOIs
Publication statusPublished - Oct 1 2014

Fingerprint

camel meat
Camelus
Meat
protein sources
camels
Proteins
water shortages
intramuscular fat
polyunsaturated fatty acids
solar radiation
livestock
Livestock
Insurance Benefits
vegetation
Unsaturated Fatty Acids
Fats
Radiation
temperature
Temperature
Water

Keywords

  • Camel
  • Meat processing
  • Meat production
  • Meat quality and composition
  • Population

ASJC Scopus subject areas

  • Food Animals
  • Animal Science and Zoology

Cite this

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KW - Population

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