A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle East

Abstract

Camel meat is an ethnic food consumed across the arid regions of Middle East and North-East Africa. It can be a potential alternative red meat for human consumption worldwide. Camel meat is nutritionally as good as any conventional meat source, in fact has an edge over beef or lamb due to its low intramuscular fat, low cholesterol content, and high iron content. Camel meat quality is a function of age, breed, and type of muscle consumed. Various techniques such as aging, low-temperature storage, and pre-treatment with antioxidants improve the quality and shelf life of camel meat. Active packaging and fermentation are promising techniques to improve consumer acceptance and shelf-life of camel meat. Very limited research is available about the use of novel pre-treatments, packaging, and processing techniques that can improve the consumer acceptability of camel meat. Due to restricted use of camel meat and its products to ethnic regions, a review highlighting the nutritional potential and strategies to improve the quality of camel meat and its products may enhance its global acceptance as an alternative source of red meat.

Blood Trace Element Status in Camels: A Review

“…In Chinese Bactrian camel, ataxic disease, similar to ovine “sway-back”, associated with low copper values in the blood (mean of 28 µg/100 mL) was reported [ 24 ]. Low copper values (28-31 µg/100 mL) were also reported in different regions of Sudan [ 57 ]. In the Rift Valley, Faye et al [ 80 ] reported cases of secondary copper deficiencies due to the interactions between copper, molybdenum and sulfur, which led to the synthesis of copper thiomolybdate, a compound practically unassimilable in the gastro-intestinal tract of the herbivores [ 103 ].…”

“…The nutritional status of camels has recently received significant attention, particularly in developing countries that depend on their products (meat, milk) as a main source of nutrients for human consumption. Recently, there has been a greater focus because of the putative role of a variety of camel products in the treatment of different diseases [ 56 , 57 ]. However, the requirement of camels for key nutrients such as trace minerals has received little attention compared to other farm animals [ 58 ].…”

“…The age and sex effects were examined by several authors, but no clear trend has emerged, since contradictory observations were reported. Generally, young camels still suckling have higher zincemia than adults [ 65 , 113 ], but this observation was not constant [ 57 , 83 ]. A sex effect has not been constantly observed also.…”

Nutritional values and health benefits of dromedary camel meat

“…Camel meat products contain similar essential amino acid composition to beef, lamb, and goat meat products ( Table 4 ) with higher lysine and methionine percentage than ostrich meat products ( Al-Shabib and Abu-Tarboush, 2004 ). In general, meat is a rich source of protein and various bioactive compounds that impart several health benefits ( Baba et al, 2021 ). Amino acids and bioactive compounds in meat and connective tissue contribute to prevent sarcopenia and maintain blood pressure through ACE inhibitory components ( Baba et al, 2021 ).…”

“…In general, meat is a rich source of protein and various bioactive compounds that impart several health benefits ( Baba et al, 2021 ). Amino acids and bioactive compounds in meat and connective tissue contribute to prevent sarcopenia and maintain blood pressure through ACE inhibitory components ( Baba et al, 2021 ). According to Casey (1993) , it has been stated that the quality of animal meat protein lies in the availability of lysine and leucine in proportions required by consumers.…”