A Review of the Nutritive Value and Meat Quality Characteristics of the Dromedary (Camelus dromedaries) Camel Meats

Abstract

The dromedary camel is a good source of milk and meatin harsh areas where the climate adversely affects the survivalof other livestock. The dromedary has unique physiological characters, including a great tolerance to various temperatures, solar radiation, water scarcity, rough topography and poor vegetation. Dromedaries are mostly raised under traditional systems on low feeding system and slaughtered at old ages. In general, dromedary camel carcasses contain about 57% muscle, 26% bone and 17% fat with fore-quarters significantly heavier than the hind halves. Camel lean meat contains about 78% water, 19% protein, 3% fat, and 1.2% ash with a small amount of intramuscular fat, which renders it a healthy food forgrowing human population. The amino acid and mineral contents of camel meat are often higher than other meat animals, probably due to lower intramuscular fat levels. Camel meat has been processed into burgers, patties, sausages and shawarma to add value. Future research efforts need to focus on exploiting the potential of the camel as a source of meat through multi-disciplinary research into efficient production systems, and improved meat technology and marketing.