Camel meat and meat products

Abstract

This book, composed of 14 chapters, aims to provide basic information which contributes to the understanding of camel meat production. Topics discussed include camel taxonomy, history and worldwide distribution; camel nutrition and growth; slaughtering and processing; carcass and meat yield and quality; nutritive value of the meat; interventions for the improvement of meat quality; and the economic potential of camel meat. This book is intended as a foundation text with an emphasis on general principles and practical applications, as well as on the more advanced aspects of camel meat sciences. It is intended for a wide range of scientists and professionals who are concerned with camel meat research and education. It may also serve as a reference text for extension personnel and veterinary students. The descriptions and illustrations included in the 14 chapters are based on material prepared by several researchers between 1950 and 2012.