Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken

Abstract

Camel meat is presented as a primary source of nutritional supplement for fulfil human's nutritional needs in Arabian, African, and in some Asian countries, particularly in areas where weather is hot. In this study, the proximate compositions and microbial property of camel meat was compared with beef, mutton and chicken by analyzing the contents of moisture, total fat, crude protein, minerals, vitamins, amino acids and fatty acids. The results revealed that camel meat has higher (P < 0.05) moisture, minerals, vitamins and amino acids content but lower total fat, cholesterol, and ash content than other meats. The results also found that camel meat has lowest total microbial count (TBC) and it was free from pathogenic bacteria as compared to other meats. Moreover, camel meat was better in all the examined samples and healthier for human consumption. These results suggested that camel is a low-fat, nutritious and safe meat.