Nutritional values and health benefits of dromedary camel meat

Kadim, Isam T.; Al-Amri, Issa; Alkindi, Abdulaziz; Haq, Q. M. I.

doi:10.1093/af/vfac051

Cited by 10 publications

(12 citation statements)

References 62 publications

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“…As the most abundant chemical component, water usually accounts for more than 70% of the total weight of raw camel meat [ 2 , 28 ] and is directly related to the quality of the meat, such as color, tenderness, juiciness, and flavor [ 12 , 16 ]. In contrast to the control group, the moisture content of the meat in the four thermally processed treatment groups decreased dramatically, ranging from 41.3% in the microwaved meat to 64.2% in the fried meat.…”

Section: Discussionmentioning

confidence: 99%

“…Currently, with the popularization of dietary health perspectives, the importance of meat as a source of high-quality protein and micronutrients is fully recognized [ 1 ]. Camel meat is considered suitable for human consumption because of its high protein, low fat, and low cholesterol characteristics [ 2 , 3 , 4 ]. Camel meat is also receiving increased interest on a worldwide scale due to its high functional properties and nutritional values [ 5 ].…”

Section: Introductionmentioning

confidence: 99%

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Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel (Camelus bactrianus) Meat

et al. 2022

Foods

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Bactrian camel (Camelus bactrianus) meat, as a product of national geographical indication, is mainly produced in the northwest regions of China. This study systematically evaluated the edible quality, nutritional quality, and carcinogenic substances of Bactrian camel meat using different heating times in four thermal processing methods (steaming, boiling, frying, and microwaving). Compared with the control group (uncooked), the thermal processing of meat demonstrated lower redness and moisture content; higher shear force values and protein, fat, and ash contents; and sharply increased the levels of amino acids and fatty acids. The moisture content of the fried and microwave-treated meat was significantly lower than that of the steamed and boiled meat (p < 0.05). Steamed meat was higher in protein but had a lower fat content than the other three processing methods (p < 0.05). Compared with frying and microwaving, meat from steaming and boiling showed higher levels of essential amino acids and lower shear force values. However, the smoke generated during frying led to the formation of large amounts of polycyclic aromatic hydrocarbons (PAHs) and nitrites, and the levels of these substances increased with heating time. In addition, with the extension of the heating time, the shear force of the meat also increased gradually (p < 0.05). In summary, steaming and boiling were proven to be suitable processing methods for preserving better nutritional values while delivering less carcinogenic risk. With our results, we have established a nutritional database for Bactrian camel meat, providing a reference for selecting a suitable thermal processing method.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel (Camelus bactrianus) Meat

et al. 2022

Foods

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“…Camel meat is becoming increasingly popular due to its low fat, low cholesterol, and high polyunsaturated fatty acids ( Kadim et al , 2008 ). Because of its comparable nutritional value, camel meat is a good alternative to other red meat ( Kadim et al , 2022 ). The hazard of heavy metals in meat is of big concern for food safety and public health as well due to their toxic effect at very low concentrations ( Santhi et al , 2008 ).…”

Section: Introductionmentioning

confidence: 99%

Assessment of some toxic elements (Co, Cr, Mn, Se, and As) in muscle, offal, hair and blood of camels (Camelus dromedaries) and their risk assessment

Meligy,

Ghareeb,

Raheem

et al. 2024

Open Vet J

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Background: Camel meat tainted with heavy metal or trace elements may pose a health risk to consumers. Heavy metal contamination poses a severe danger due to both their toxicity and bioaccumulation in the food chain Aim: To estimate the residual levels of heavy metals (Co, Cr, Mn, Se and As) in muscle, liver, kidney, hair, and serum of three camel breeds (Magaheem, Maghateer, and Wadha) collected from Al-Omran abattoir, Al-Ahsa, Saudi Arabia. Methods: A total of 225 tissue samples (muscles, liver, kidney, serum, and hair) were taken and analyzed using Atomic Absorption Spectrophotometer. Health risk assessment was assessed using the guidelines set by the US Environmental Protection Agency. Results: Camel breed significantly (P < 0.05) influences Co, Cr, Mn, and Se accumulation and distribution in organs and muscle, however arsenic accumulation was not significantly affected (P < 0.05) by camel breeds. The highest values of Co, Cr, Se, and Mn in all examined samples were detected in the liver samples of Maghateer and Magaheem breeds. Furthermore, significant strong positive correlation between serum and liver cobalt, chromium, manganese and arsenic. The estimated daily intake (EDI) owing to camel meat consumption was less than the tolerated daily intake (TDI). Conclusion: Heavy metals were distributed among different breeds of camel. Trace elements (Pb and Cd) in meat and offal were below the international maximum permissible limit. The correlation between samples reflects the role of hair as a good tool for identification of heavy metal pollution.

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“…Human groups who lived as gatherers and hunters must have found in camels a good source of food and hides, and through their domestication some 3 to 7 thousand years ago (kya), they became important suppliers of vital goods to ancient civilizations in the Old and New Worlds [ 10 , 11 ]. Currently, camelids continue to be an important asset to a considerable number of human populations, and among other benefits, their meat is a valuable source of animal protein and an attractive product for the gourmet cuisine [ 12 , 13 , 14 ].…”

Section: Introductionmentioning

confidence: 99%

Sarcocystis spp. of New and Old World Camelids: Ancient Origin, Present Challenges

Wieser,

Giuliano,

Reategui Ordoñez

et al. 2024

Pathogens

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Sarcocystis spp. are coccidian protozoans belonging to the Apicomplexa phylum. As with other members of this phylum, they are obligate intracellular parasites with complex cellular machinery for the invasion of host cells. Sarcocystis spp. display dixenous life cycles, involving a predator and a prey as definitive and intermediate hosts, respectively. Specifically, these parasites develop sarcocysts in the tissues of their intermediate hosts, ranging in size from microscopic to visible to the naked eye, depending on the species. When definitive hosts consume sarcocysts, infective forms are produced in the digestive system and discharged into the environment via feces. Consumption of oocyst-contaminated water and pasture by the intermediate host completes the parasitic cycle. More than 200 Sarcocystis spp. have been described to infect wildlife, domestic animals, and humans, some of which are of economic or public health importance. Interestingly, Old World camelids (dromedary, domestic Bactrian camel, and wild Bactrian camel) and New World or South American camelids (llama, alpaca, guanaco, and vicuña) can each be infected by two different Sarcocystis spp: Old World camelids by S. cameli (producing micro- and macroscopic cysts) and S. ippeni (microscopic cysts); and South American camelids by S. aucheniae (macroscopic cysts) and S. masoni (microscopic cysts). Large numbers of Old and New World camelids are bred for meat production, but the finding of macroscopic sarcocysts in carcasses significantly hampers meat commercialization. This review tries to compile the information that is currently accessible regarding the biology, epidemiology, phylogeny, and diagnosis of Sarcocystis spp. that infect Old and New World camelids. In addition, knowledge gaps will be identified to encourage research that will lead to the control of these parasites.

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Nutritional values and health benefits of dromedary camel meat

Cited by 10 publications

References 62 publications

Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel (Camelus bactrianus) Meat

Effects of Various Processing Methods on the Nutritional Quality and Carcinogenic Substances of Bactrian Camel (Camelus bactrianus) Meat

Assessment of some toxic elements (Co, Cr, Mn, Se, and As) in muscle, offal, hair and blood of camels (Camelus dromedaries) and their risk assessment

Sarcocystis spp. of New and Old World Camelids: Ancient Origin, Present Challenges

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