A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries)

Kadim, Isam T.; Mahgoub, O.; Purchas, R. W.

doi:10.1016/j.meatsci.2008.02.010

Cited by 145 publications

(166 citation statements)

References 46 publications

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“…Fat contents of Bactrian camel meat were higher than dromedary camel meat (Bebiker et al, 1990;Gheisari et al, 2009). Camel meat contains less fat than beef, lamb and goat meat (Kadim et al, 2008). This makes the camel meat a healthy option and advantageous in special diets.…”

Section: Resultsmentioning

confidence: 99%

“…Camel has been well recognized as an important meat animal in less developed parts of the world but its meat is gaining importance due to its low fat content and it is relatively rich in polyunsaturated fatty acids (Kadim et al, 2008). Meat is an essential source of protein, energy, vitamins and minerals for human nutrition.…”

Section: Introductionmentioning

confidence: 99%

“…Camel meat is considered leaner as they produce less proportions of carcass fat than other meat animals. Camel meat has a good market potential, as it could become an ideal choice for health conscious consumers (Kadim et al, 2008). The chemical composition of camel meat is similar to meats from other species where an inverse relationship existed between the moisture and protein contents and the fat content.…”

Section: Introductionmentioning

confidence: 99%

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Chemical composition of Infraspinatus, Triceps brachii, Longissimus<br>thoraces, Biceps femoris, Semitendinosus, and Semimembranosus of Bactrian<br>(Camelus bactrianus) camel muscles

Raiymbek

Faye

Serikbayeva

et al. 2013

Emir. J. Food Agric

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The objective of this study was to determine chemical composition of Infraspinatus, Triceps brachii, Longissimus thoraces, Biceps femoris, Semitendinosus, and Semimembranosus muscles from nine Bactrian carcasses (2-3 years of age). The left side muscles were collected and kept in a chiller (3-4ºC) for 48 hrs then stored at -20ºC. Chemical analyses were carried out to determine moisture, crude protein, fat (ether extract), ash, essential and non-essential element contents. The Infraspinatus, Triceps brachii, Biceps femoris, Semitendinosus and Semimembranosus muscles had significantly higher moisture content than Longissimus thoraces muscle. The range of variation in protein content among the muscles was from 17% (Longissimus thoraces) to 18.8% (Semitendinosus). The Longissimus thoraces muscle had significantly higher fat content than other muscles. The Longissimus thoraces muscle had significantly lower phosphorus, magnesium, sodium and potassium contents than Infraspinatus, Triceps brachii, Biceps femoris, Semitendinosus and Semimembranosus muscles. Small variation in iron, zinc, lead, cadmium, copper, cobalt and magnesium contents were found among selected muscles. This study indicated that muscle location of the Bactrian camel may have an effect on its chemical composition.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Chemical composition of Infraspinatus, Triceps brachii, Longissimus<br>thoraces, Biceps femoris, Semitendinosus, and Semimembranosus of Bactrian<br>(Camelus bactrianus) camel muscles

Raiymbek

Faye

Serikbayeva

et al. 2013

Emir. J. Food Agric

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“…The fermented milk as shubat (Kazakhstan), gariss (Sudan) or zrig (Mauritania) are appreciated for their probiotic virtues. Camel meat is also characterized by high quality protein with low cholesterol content to the consumers (Kadim et al, 2008). Moreover, considerable efforts have been done to propose new milk and meat products (Farah & Fisher, 2004).…”

Section: The Integration Of Camel Rearing In Global Sustainable Economymentioning

confidence: 99%

Camel Farming Sustainability: The Challenges of the Camel Farming System in the XXIth Century

Faye¹

2013

JSD

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In some countries, camel farming is changing from traditional extensive forms to modern semi-intensive or even intensive forms. This could lead to decrease the established perception of the camel farming as an environmentally sustainable production system. The challenges for all camel stakeholders to maintain this image and to promote a "sustainable development" involve the control of the camel demography which must be balanced with the environmental carrying capacity, the preservation of the camel diversity, the development of alternative feeding systems for preserving the water resources in desert areas, the promotion of high-value products to the growing market, the control of the health constraints for a highly mobile camel population, and the respect of the social role of camel in the new living standard.

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“…The overall mean of cooking loss observed in the current study was higher than the values reported by Kadim et al (2006;2009a;2009b; for the same muscle at the same age. Besides, many factors were previously reported to affect the cooking loss of camel meat, such as age (Kadim et al, 2006;2008c;2009a;, degree of marbling and moisture content (Kadim et al, 2006;2008a;2008c, aging (Kadim et al, 2009a), electrical stimulation (Kadim et al, 2009a;2009b;2009c), storage time (Suliman et al, 2014; and muscle type Zahedi et al, 2016).…”

Section: Effect Of Slaughter Season On the Different Parametersmentioning

confidence: 99%

Effect of slaughter season on postmortem metabolic characteristics of muscle in the dromedary camel (Camelus dromedarius)

Hamad

Beddada²,

Faye

2018

Emir J Food Agric

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The aim of this study was to determine the effect of slaughter season on the postmortem metabolic characteristics of dromedary camel longissimus thoracis (LT) muscle. A total number of thirty male camels (5-7 years old) were included in this work. Ten camels were slaughtered according to season of the year (winter, spring and summer). The samples were analyzed for muscle pH, muscle temperature, electrical conductivity, drip loss (DL), cooking loss(CL) and thawing loss (TL). No significant (p> 0.05) effect of slaughter season on muscle pH and cooking loss was observed. However, slaughter season significantly (p< 0.05) influenced the electrical conductivity, muscle temperature, drip loss and thawing loss. All of these parameters were higher (p< 0.05) during summer as compared to winter and / or spring seasons. Moreover, several correlations between different studied parameters were reported. In conclusion, these findings indicated that slaughter season had a significant (p< 0.05) effect on several postmortem metabolic parameters of camels. Therefore, this study demonstrated that the electrical conductivity late postmortem measurement can be used as a suitable method for the evaluation of camel's meat quality.

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A review of the growth, and of the carcass and meat quality characteristics of the one-humped camel (Camelus dromedaries)

Cited by 145 publications

References 46 publications

Chemical composition of Infraspinatus, Triceps brachii, Longissimus<br>thoraces, Biceps femoris, Semitendinosus, and Semimembranosus of Bactrian<br>(Camelus bactrianus) camel muscles

Chemical composition of Infraspinatus, Triceps brachii, Longissimus<br>thoraces, Biceps femoris, Semitendinosus, and Semimembranosus of Bactrian<br>(Camelus bactrianus) camel muscles

Camel Farming Sustainability: The Challenges of the Camel Farming System in the XXIth Century

Effect of slaughter season on postmortem metabolic characteristics of muscle in the dromedary camel (Camelus dromedarius)

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