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

Research output: Contribution to journalArticle

13 Citations (Scopus)


• 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
Issue number4
Publication statusPublished - Oct 1 2014



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

ASJC Scopus subject areas

  • Food Animals
  • Animal Science and Zoology

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