Camel Meat Research Articles

A One Health Perspective on Camel Meat Hygiene and Zoonoses: Insights from a Decade of Research in the Middle East.

The purpose of this review was to investigatethe microbial and chemical safety of camel meat and the zoonotic diseases associated with camels in the Middle East over the past decade, emphasizing the crucial role of a One Health approach. By systematically analyzing recent studies (in the past decade, from 2014), we assessed pathogen prevalence, contamination with heavy metals and pesticide residues, and the impact of zoonotic diseases like Middle East respiratory syndrome coronavirus (MERS-CoV). The findings revealed significant variability in pathogen prevalence, with the frequent detection of traditional foodborne pathogens (e.g., Salmonella and E. coli O157), as well as antibiotic-resistant strains like methicillin-resistant and vancomycin-resistant Staphylococcus aureus and extended-spectrum β-lactamase (ESBL)-producing E. coli, underscoring the need for stringent antibiotic use policies and robust food safety measures. Additionally, the review highlighted substantial contamination of camel meat with heavy metals and pesticide residues, posing significant public health concerns that necessitate stringent regulatory measures and regular monitoring. The persistent occurrence of zoonotic diseases, particularly MERS-CoV, along with other threats like trypanosomiasis, brucellosis, and Clostridium perfringens, emphasizes the importance of strengthening ongoing surveillance. Enhancing investment in diagnostic infrastructures, training programs, and planning capabilities is crucial to address these issues at the camel-human interface in the Middle East. Adopting a One Health perspective is vital to ensuring the safety and quality of camel meat and managing zoonotic risks effectively to ultimately safeguard public health and promote sustainable livestock practices.

Effect of salting time and drying method on physicochemical characteristics of dried meat from the longissimus muscle of Algerian dromedary camels

The present study aims to evaluate the effects of a cold brine (4 °C) pre-treatment on the quality of camel meat. The studied parameters are moisture content, macronutrient composition, color, pH, and shrinkage, before and after drying. Five groups of 108 camel meat slices with dimensions of 100 ×20 x 4 mm (length x width x thickness) were constituted. The control group (group 1) received no treatment. Groups 2 and 3 were immersed for 30 and 90 minutes respectively in a 19 % sodium chloride solution at 4 °C, then sun-dried. As for groups 4 and 5, they were treated in the same way for 30 and 90 minutes, but oven-dried at 65 °C. Results demonstrate that increasing the soaking time reduced the drying duration from 20 to 16 hours for oven drying and 14–12 hours for sun drying. Moisture content decreased from 73.94±0.31 % to 13.33±0.15 %, while protein levels decreased from 75.76±0.04 % to 74.465±0.02 % and 74.97±0.04 % for oven drying and 74.25±0.07 % to 74.51±0.01 % for sun drying after 30 and 90 minutes of soaking, respectively. A decrease in lipid content from 21.65±0.04 % to 19.10±0.06 % and 19.14±0.08 % was also observed during oven drying and 19.33±0.07 % to 19.12±0.09 % for sun drying. Sodium levels increased from 260.47±1.46 mg/100 g to 1690.36±1.94–1712.11±5.14 mg/100 g for oven drying and 1704.48±7.16 mg/100 g - 1714.89±4.18 mg/100 g for sun drying. Longer soaking times increased total color variation for both drying methods. By using cold brine, the nutrients in the muscle slices are preserved and the final product is lower in salinity.

Combined effects of different temperature-time modes on the mechanical characteristics of sous-vide and conventional oven-cooked camel meat

Combined effects of different temperature-time modes on the mechanical characteristics of sous-vide and conventional oven-cooked camel meat

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

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.

Effect of Plasma Electric Field Assistance on the Freezing Process and Ice Crystal Formation of Bactrian Camel Meat

Background: The longissimus dorsi muscle of the camel was chosen as the experimental material in order to investigate the impact of plasma electric field assisted freezing on the quality and freezing process of Bactrian camel meat. Methods: The effect of the auxiliary plasma electric field of different field strengths (1 kV/m, 3 kV/m and 5 kV/m) on the freezing velocity of the camel meat and the distribution of ice crystals as well as the diameter and roundness of ice crystal in the frozen meat were studied and analyzing them with the help of the thermodynamic theory. Result: The findings demonstrated that the meat samples in the auxiliary 5 kV/m plasma field environment took 60 min and 30 min, respectively, at -20°C and -35°C, to pass the maximal ice crystal production zone. The tissue sections revealed that at -20°C and -35°C assisted 5 kV/m plasma field freezing, the smallest ice crystal area and grain size were formed, the roundness of the ice crystals was highest. Using Boltzmann’s entropic equation to calculate the system’s entropy, the results revealed that the meat samples frozen by the aided 5 kV/m plasma electric field had the lowest entropy at -20°C and -35°C. The electric field assisted freezing requires less energy to improve the subcooling degree and accelerate the freezing rate of meat samples, proving that the auxiliary 5 kV/m plasma electric field can significantly improve the system frozen meat moisture vitrification degree and can make the crystallization process more controllable.

Serodiagnosis of nasal myasis in camels (Camelus dromedaries) in Egypt using third larval instar affinity-purified glycoprotein

The larvae of Cephalopina titillator cause nasopharyngeal myiasis in camels, which parasitize the living tissues of the nasal and paranasal sinuses, pharynx, and larynx. C. titillator infestation adversely affects camel health, meat, and milk production, and can even cause death. In our study, to improve the immunodiagnosis of camel nasal myiasis, a sensitive and specific enzyme-linked immunosorbent assay (ELISA) was developed and evaluated using the Concanavalin-A (Con-A) affinity purification for the C. titillator-N-acetylglucosamine (Ct-GlucNAc) glycoprotein fraction from third larval instars as an antigen for detecting C. titillator antibodies. Crude antigens were prepared from larval instars of C. titillator and evaluated by indirect ELISA. The third C. titillator larval antigen (L3Ct) had the highest protein content (P < 0.001) and the best diagnostic value; chi-square = 235 (P < 0.001). Four glycoprotein fractions were purified separately from the L3Ct antigen by Con-A purification and evaluated. The Ct-GlucNAc glycoprotein fraction was the fraction of choice with the highest diagnostic accuracy (P < 0.05). Using Ct-GlucNAc as a coating antigen, indirect ELISA showed a 99.3% sensitivity for positive results in camel myiasis samples and 100% specificity for negative results in healthy camel samples. The diagnostic accuracy was 99.7%, and no cross reactivity was detected for other parasitic diseases. The indirect ELISA results were confirmed by the western immunoblotting which was characterized by comparing sera from naturally infested dromedary camels with C. titillator, sera from healthy camels and sera from camels with other parasitic infections (Echinococcus granulosus, Fasciola gigantica, Hard ticks; Hyalomma dromedarii, Trichostronglid sp., Eimeria spp., and Cryptosporidium sp.). Immunoreactive antigenic bands of 63, 50, 30 and 18 kDa were predominantly detected in sera from camels with nasopharyngeal myiasis and didn’t react with healthy and camel’s sera from other parasitic infections. However, seven immunoreactive bands appeared at 120, 70, 63, 48, 35, 29, and 19 kDa in the crude L3Ct antigen. In addition, a positive rate of C. titillator immunodiagnosis was detected by indirect ELISA (48.6%, chi-square = 483, P < 0.001), which was significantly greater than that of postmortem diagnosis (31%). In conclusion, the current study introduces a new diagnostic immunoaffinity glycoprotein fraction of C. titillator 3rd larval instar-based ELISA as a highly accurate, simple and fast method to detect specific antibodies of nasal myiasis in camels.

The Synergistic Effect of Germinating Soybean Seed in Prolonging the Shelf Life of Cold-Preserved Camel Meat

The Synergistic Effect of Germinating Soybean Seed in Prolonging the Shelf Life of Cold-Preserved Camel Meat

Effect of three different lairage times (0, 18 and 24 hours) on meat quality parameters in camels

Animal stress has frequently been linked to pre-slaughter operations, particularly the transportation and handling process. Therefore, it is assumed that an optimal lairage time before slaughter will exert positive effects on the animal's welfare and meat quality. However, the impact of this practice on camels is unknown. This study aimed to assess the influence of three lairage durations: 0 h (L0), 18 h (L18), and 24 h (L24) on the quality of camel meat. Ninety adult male camels aged 6 years were included in this study. Longissimus lumborum was sampled to analyze for muscle glycogen, muscle pH (45 min; 48 h), muscle temperature (45 min; 48 h), electrical conductivity (45 min; 48 h), drip loss (DL), cooking loss (CL), and thawing loss (TL). The L24 group had the lowest (p &lt; 0.05) of muscle glycogen and the highest ultimate pH (48 h). Further, the L24 group had the lowest muscle temperature, electrical conductivity, drip loss, and thawing loss (p &lt; 0.05). In conclusion, a lairage period of 24 h is recommended in the field conditions studied here for full recovery from stress response caused by the pre-slaughter process and for achieving better camel meat quality.

Evaluation of bacterial contamination and heavy metals in cow and camel meat

Abstract This study examined 75 samples of raw meat from cows and camels sold in local marketplaces in the governorate of Najaf/ Iraq, for bacterial load and heavy metal contamination. The culture results were classified into 10 types involving E. coli (36–90%) (31–88.5%), Enterobacter spp. (7–17.5%) (3–8.5%), Pseudomonas spp. (10–25%) (8–22.8%), Klebsiella spp. (3–7.5%) (4–11.4%), Staphylococcus aureus (4–10%) (5–14.2%), Staphylococcus epidermidis (5–12.5%) (5–14.2%), Proteus spp. (5–12.5%) (6–17.1%), E. coli O157 (6–15%) (2–5.7%), Yersinia enterocolitica (3–7.5%) (4–11.2%), and Salmonella spp. (3–7.5%) (4–11.2%), from cows and camels respectively. The averages of heavy metals concentrations in cow meat samples were 0.54±0.25, 0.50±0.18, 0.33±0.22, 0.22±2.5, 1.0±0.25 mg/kg; however, in camel meat samples were 0.27±0.20, 0.31±0.12, 0.26±0.11, 0.17±1.5 and 0.5±0.15 mg/kg for Lead (Pb), Cadmium (Cd), Copper (Cu), Nickel (Ni) and Zinc (Zn) respectively. The presence of significant levels of pathogenic microorganisms and metals in the meat samples indicates poor sanitation and hygiene practices during dealing with meat through steps of production, packaging, transportation, and storage, and the high amounts of heavy metal contamination in the environment, which will have an impact on the meat and milk animal products.

Application of gelatin-based zinc oxide nanoparticles bionanocomposite coatings to control Listeria monocytogenes in Talaga cheese and camel meat during refrigerated storage

Listeria monocytogenes is a concerning foodborne pathogen incriminated in soft cheese and meat-related outbreaks, highlighting the significance of applying alternative techniques to control its growth in food. In the current study, eco-friendly zinc oxide nanoparticles (ZnO-NPs) were synthesized using Rosmarinus officinalis, Punica granatum, and Origanum marjoram extracts individually. The antimicrobial efficacy of the prepared ZnO-NPs against L. monocytogenes was assessed using the agar well diffusion technique. Data indicated that ZnO-NPs prepared using Origanum marjoram were the most effective; therefore, they were used for the preparation of gelatin-based bionanocomposite coatings. Furthermore, the antimicrobial efficacy of the prepared gelatin-based bionanocomposite coatings containing eco-friendly ZnO-NPs was evaluated against L. monocytogenes in Talaga cheese (an Egyptian soft cheese) and camel meat during refrigerated storage at 4 ± 1 oC. Talaga cheese and camel meat were inoculated with L. monocytogenes, then coated with gelatin (G), gelatin with ZnO-NPs 1% (G/ZnO-NPs 1%), and gelatin with ZnO-NPs 2% (G/ZnO-NPs 2%). Microbiological examination showed that the G/ZnO-NPs 2% coating reduced L. monocytogenes count in the coated Talaga cheese and camel meat by 2.76 ± 0.19 and 2.36 ± 0.51 log CFU/g, respectively, by the end of the storage period. Moreover, G/ZnO-NPs coatings controlled pH changes, reduced water losses, and improved the sensory characteristics of Talaga cheese and camel meat, thereby extending their shelf life. The obtained results from this study indicate that the application of gelatin/ZnO-NPs 2% bionanocomposite coating could be used in the food industry to control L. monocytogenes growth, improve quality, and extend the shelf life of Talaga cheese and camel meat.

Rapid identification of adulterated camel meat by MIL-101(Cr)-based fluorescent sensing platform: Surface potential adjustment to optimize detection performance

To identify adulterated camel meat in emerging markets, there is an urgent need for sensitive, rapid, and convenient detection methods. In this study, a novel fluorescent sensing platform was developed to effectively identify pork components adulterated in camel meat by regulating the surface charge properties of MIL-101(Cr). Our data demonstrated that the modification of polyethylenimine (PEI) had minimal impact on the crystal structure of MIL-101(Cr). However, it significantly affected the adsorption behavior of MIL-101(Cr) towards 6-carboxyfluorescein (FAM) labelled DNA, thereby influencing the response of fluorescence quenching-recovery. Under optimal conditions, the proposed turn-on fluorescent biosensor, based on PEI-MIL-101(Cr) exhibited high sensitivity with a detection limit of 42 pM. It also demonstrated excellent selectivity for specific target DNA, successfully detecting a pork fraction of 0.45 % (w/w) in camel meat. This study was aimed to provide a fresh perspective on the potential application of functional materials derived from metal-organic frameworks in detecting food adulteration.

Prevalence, Antimicrobial Resistance and Risk Factors of Zoonotic Foodborne Pathogens Isolated from Camel Meat

Prevalence, Antimicrobial Resistance and Risk Factors of Zoonotic Foodborne Pathogens Isolated from Camel Meat

Impacts of papain and bromelain fortified marinades on chilled camel meat quality

Impacts of papain and bromelain fortified marinades on chilled camel meat quality

Diagnosis of Actors and Relational Flows of Camel Meat Value Chain in the Western South of Tunisia

Diagnosis of Actors and Relational Flows of Camel Meat Value Chain in the Western South of Tunisia

Reformulation of Tunisian Sun-Dried Merguez with Camel Meat: Characterization of Physicochemical and Compositional Changes in Organic Acids, Fatty Acids, Volatile Compounds, and Minerals.

Traditional sun-dried merguez is an authentic Tunisian dried sausage made with a large number of spices and herbs, which was reformulated in this study with camel meat and hump fat and dried as in the artisanal process. This research studied the physicochemical, microbiological, and chemical compositional changes that occurred in fresh camel merguez (FCM) after 12 days of drying to achieve traditional dried camel merguez (DCM). The results showed significant weight loss (54.1%), as well as significant decreases in pH (5.20-4.97), moisture (60.5-12.3%), and water activity (0.986-0.673). These results and the acceptable microbiological quality of DCM can explain the safety of traditionally practiced long-term storage at room temperature. All chemical compositions increased upon drying. The composition of DCM included several organic acids, mainly lactate (2820 mg.kg-1); diverse unsaturated fatty acids, in particular oleic acid (33.2%); and various minerals, specifically iron (8 mg per 100 g), in addition to volatile compounds impacted by herbs and spices rich in terpenes (56.3%). These results can be useful for investing in indigenous products and promoting the exploitation of camel meat.

Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger

Effect of partial replacement of meat with chickpea flour, soybean flour and skimmed milk powder on physicochemical and sensory evaluation properties of camel meat burger

Effects of Muscle Type and Aging on Glycolysis and Physicochemical Quality Properties of Bactrian camel (Camelus bactrianus) Meat.

Poor tenderness of camel meat has seriously hampered the development of the camel meat industry. This study investigated the effects of muscle fiber composition and ageing time on meat quality, glycolytic potential, and glycolysis-related enzyme activities. Muscle samples of the longissimus thoracis (LT), psoas major (PM), and semitendinosus (ST) were collected from eight 8-10 year old Sonid Bactrian camels (females). Muscle fiber composition was examined by ATPase staining and immunohistochemistry. Meat quality indexes, glycolytic potential, and activities of major glycolytic enzymes were examined at 4 °C aging for 1, 6, 24, 72, and 120 h. The results showed that LT was mainly composed of type IIb muscle fibers, whereas PM and ST were mainly composed of type I muscle fibers. The PCR results of the myosin heavy chain (MyHC) were consistent with the ATPase staining results. During aging, the shear force of LT muscle was always greater than that of PM and ST, and its glycolysis was the strongest; type IIa, IIb, and IIx muscle fibers were positively correlated with muscle shear force and glycolysis rate, and type I muscle fibers were significantly and negatively correlated with the activities of the key enzymes of glycolysis within 6 h. The results showed that the muscle fibers of LT muscle had the greatest glycolysis capacity. These results suggest that an excessive type IIb muscle fiber number percentage and area in camel meat accelerated the glycolysis process, but seriously affected the sensory profile of the camel meat. The results of this study provide directions for the camel industry when addressing the poor tenderness of camel meat.

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

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.

Prevalence and antibiogram of shigatoxinproducing E. coli in camel meat and offal.

Camels are important animals in Egypt and other Arab countries on the basis of their economic value and ethnic culture. Escherichia coli is implicated in several gastrointestinal infections and outbreaks worldwide, especially in developing countries. It causes infections that might lead to death. Numerous biological activities, such as antioxidative, antibacterial, anti-diabetic, anti-mutagenic, anti-inflammatory, neuroprotective, and diuretic, are associated with coriander and coriander essential oils. This work targeted investigation of the prevalence, antibiogram, and occurrence of virulence genes of E. coli in camel meat liver and kidney. Besides, the anti-E. coli activity of coriander oil was further examined. Camel meat, liver, and kidneys were collected from local markets in Egypt. Isolation and identification of E. coli were performed. The antimicrobial susceptibility of the obtained E. coli isolates was screened using the disk diffusion assay. To detect the presence of virulence-associated genes (stx1, stx2, eaeA, and hylA gens), polymerase chain reaction was used. An experimental trial was done to investigate the anti-E. coli activity of coriander oil. The obtained results revealed isolation of the following E. coli pathotypes: O17:H18, O128:H2, O119:H6, O103:H4, O145:H-, and O121:H7. The recovered E. coli isolates practiced multidrug resistance profiling with higher resistance toward Erythromycin, Nalidixic Acid, Clindamycin, and Ampicillin. However, the isolates were sensitive to Meropenem and cefoxitin. The recovered isolates had expressed different virulence attributes. Coriander oil of 2% could significantly reduce E. coli O128 count in camel meat by 65%. Therefore, strict hygienic measures are highly recommended during the processing of camel meat. The use of coriander oil during camel meat processing is highly recommended to reduce E. coli count.

Effect of sex and age on chemical composition of sheep, cattle and camel meat

Meat is highly valuable food product for human consumption because it is a good source of all essential amino acids, crude protein, energy, minerals and major source of vitamins that necessary for human nutrition. The distinctive flavor, tenderness, choiceness and agreeable make it one of the preferred food. In this study three types of meat samples, these are sheep, beef and camel (male and female) with different age group (young, medium and old) were selected and allotted to three experimental groups (treatments). The study was conducted to assess the effects of age and sex on chemical composition for different types of meat. A (3×3×2) factorial arrangement in Complete Randomized Design (CRD) was conducted. The study showed highly significant differences (P≤0.001) among different treatments. Camel meat had scored the highest values of moisture, fiber, ash and (F+) while sheep recorded the lowest value. Sheep meat tended to have the highest values of crude protein, fat, (Ca), and (K+) content while camel meat recorded the lowest values. With regard to the age group the study showed that young age group had obtained the highest values of crude protein and (Ca) contents while old age group scored the less values. Medium age group had reported the highest values of moisture, fat, ash and (K+) content followed by the old age group. Concerning interaction effects of meat type, sex and age group female sheep with medium age (FSM) had reported the highest values of moisture while female sheep with young age (FSY) and female beef with young age (FBY) revealed the highest values of protein content. On other hand female beef of young age (FBY) and female sheep of medium age (FSM) scored the highest values of fat content. Irrespective of animal type, female meat of medium age tended to have better values; due to the results we recommended that selecting female medium age group for producing meat with highly quality attributes.