Information System of the Food and Agricultural Organization of the Un

Lichman, A.A.

doi:10.33938/1812-23

Cited by 1 publication

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“…The growing demand for meat cannot be met by conventional meat production alone, because 80% of all arable land is already used directly or indirectly for livestock production ( Ritchie, 2017 ) and this is unsustainable as it is, due to its large ecological footprint. By 2050, the world’s population will reach around 10 billion people, according to a new report published by the United Nations Department of Economic and Social Affairs (2019) .…”

Section: Is There Ecological Harmlessness Of Camel Meat Production?mentioning

confidence: 99%

The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives

Djenane,

Aider

2024

F1000Res

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The 2020 world population data sheet indicates that world population is projected to increase from 7.8 billion in 2020 to 9.9 billion by 2050 (Increase of more than 25%). Due to the expected growth in human population, the demand for meats that could improve health status and provide therapeutic benefits is also projected to rise. The dromedary also known as the Arabian camel, or one-humped camel (Camelus dromedarius), a pseudo ruminant adapted to arid climates, has physiological, biological and metabolic characteristics which give it a legendary reputation for surviving in the extreme conditions of desert environments considered restrictive for other ruminants. Camel meat is an ethnic food consumed across the arid regions of Middle East, North-East Africa, Australia and China. For these medicinal and nutritional benefits, camel meat can be a great option for sustainable meat worldwide supply. A considerable amount of literature has been published on technological aspects and quality properties of beef, lamb and pork but the information available on the technological aspects of the meat of the one humped camel is very limited. Camels are usually raised in less developed countries and their meat is as nutritionally good as any other traditional meat source. Its quality also depends on the breed, sex, age, breeding conditions and type of muscle consumed. A compilation of existing literature related to new technological advances in packaging, shelf-life and quality of camel meat has not been reviewed to the best of our knowledge. Therefore, this review attempts to explore the nutritional composition, health benefits of camel meat, as well as various technological and processing interventions to improve its quality and consumer acceptance. This review will be helpful for camel sector and highlight the potential for global marketability of camel meat and to generate value added products.

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Section: Is There Ecological Harmlessness Of Camel Meat Production?mentioning

confidence: 99%