Camel Carcass and Meat Quality Characteristics

  • Isam T. KadimEmail author
  • Roger Purchas


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.


Camel meat Meat quality Carcass yield Chemical composition Nutritional value 


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Authors and Affiliations

  1. 1.Department of Biological Sciences and ChemistryCollege of Arts and Sciences, University of NizwaNizwaOman
  2. 2.School of Food and NutritionMassey UniversityPalmerston NorthNew Zealand

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