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Camel Carcass and Meat Quality Characteristics

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More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet

Abstract

This chapter provides information on meat production from camels (predominantly dromedary camels) in terms of carcass characteristics, and meat quality characteristics. Carcass characteristics of commercial importance include the proportions of muscle, fat and bone, carcass shape or conformation, muscle distribution, and dressing-out percentage. Meat quality characteristics covered include the palatability characteristics of tenderness, flavour and juiciness, the nutritive-value characteristics in terms of the main macronutrients (protein, fat, and ash) as well as micronutrients such as vitamins and minerals. Direct comparisons of camel carcasses and meat with those of other meat-producing species in controlled experiments have seldom been made, but the data available indicate that differences between camel meat and beef, for example, are not large for most of these characteristics, with many of the factors affecting carcass and meat quality being similar for both species. An important feature that characterizes most camel meat products is the low level of intramuscular and subcutaneous fat compared with many other meat products. The nature of the meat and carcass characteristics outlined here, along with the ability of camels to thrive under conditions that may be a challenge to many other meat-producing species, suggest that meat production from camels has a valuable role to play in helping to meet future demands for meat.

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Authors and Affiliations

  1. Department of Biological Sciences and Chemistry, College of Arts and Sciences, University of Nizwa, Nizwa, Oman

    Isam T. Kadim

  2. School of Food and Nutrition, Massey University, Palmerston North, New Zealand

    Roger Purchas

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  1. Isam T. Kadim
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Correspondence to Isam T. Kadim .

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Editors and Affiliations

  1. Centro Tecnolóxico da Carne, Ourense, Spain

    José Manuel Lorenzo

  2. Centro Tecnolóxico da Carne, Ourense, Spain

    Paulo E. S. Munekata

  3. Universitat de València, València, Spain

    Francisco J. Barba

  4. Instituto de Agroquímica y Tecnología de Alimentos (IATA-CSIC), València, Spain

    Fidel Toldrá

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Kadim, I.T., Purchas, R. (2019). Camel Carcass and Meat Quality Characteristics. In: Lorenzo, J., Munekata, P., Barba, F., Toldrá, F. (eds) More than Beef, Pork and Chicken – The Production, Processing, and Quality Traits of Other Sources of Meat for Human Diet. Springer, Cham. https://doi.org/10.1007/978-3-030-05484-7_4

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