Camel Meat Research Articles

Evaluation of antibiotic resistance in salmonella isolated from camel in a Najaf province

Non-Typhoidal Salmonellosis (NTS) is a form of salmonellosis that infect human from host-non adapted serotypes of salmonella, these salmonella strains are distributed in the environment, water and food via warm blooded animals causing gastroenteritis illnesses mostly, accompanied by high antibiotic resistance profile. In Najaf, camel meat considered one of the most used meat for human consumption. Yet, studies on distribution of salmonella and antibiotic resistance is scarce. In this research, (32) isolates of salmonella were isolated from camels in the province of Al-Najaf, using ordinary bacteriological methods, according to internationally known protocols for the cultivation and characterization of this bacteria. Then, all positive isolates subjected by antibiotic sensitivity test. The results showed a very high multidrug resistance profile was noticed among the isolated salmonella.

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

Camel meat is an ethnic food consumed across the arid regions. For these medicinal and nutritional benefits, it can be a great option for sustainable meat worldwide supply. Consumers can be benefit from the subtle taste of camel meat, flavored with aromatic and medicinal herbs from the arid regions. Research on the camel meat from both an economic and technological aspects is quite recent, which explains the limited information available on this area. Nevertheless, developing new preservation techniques as well the development of various products from camel meat through optimum processing constitute an axis of fu-ture scientific research in order to valorize this product. The camel meat as an alternative source to red meats is also discussed as well as the challenges of its acceptance by consumers. In light of the enthusiasm for this meat, to which many beneficial health effects are attributed, it seemed interesting to conduct this review.

PSXI-10 Macronutrient and Protein Quality Evaluation of Novel Mammalian Proteins for Canine and Feline Nutrition

Abstract The use of novel protein sources has become a popular human food trend and with the continued humanization of pets, these trends have been followed in the petfood industry. There is limited data regarding the macronutrient composition and overall quality of novel mammalian proteins. In this study, beef, yak, camel, kangaroo, and wild boar were analyzed for chemical composition, amino acid (AA) digestibility, and calculation of digestible indispensable amino acid scores (DIAAS-like) by application of the precision fed cecectomized rooster assay. Dry matter values were >90% and crude protein was greatest in yak meat (95%). Yak meat also contained the least amount of total fat at 11% whereas the greatest amount was found in beef at 57%. The standardized AA digestibility values were determined to be highly digestible as all values were >81%. The reference proteins used for DIAAS-like calculations were based on the Association of American Feed Control officials (AAFCO) nutrient profile and National Research Council (NRC) recommended allowances for adult dogs and cats at maintenance. The DIAAS-like values were >100% for yak and camel meat and were determined to be high quality for dogs. In cats, all proteins received DIAAS-like scores >100% except for wild boar. Tryptophan and methionine were most often the first-limiting acids for both dogs and cats.

THE TECHNOLOGY OF FEEDING CAMELS AND HORSES

Camel is a universal agricultural animal with many versatile features that are beneficial to humans. Over the centuries, its place in the socio-economic sphere has changed in line with lifestyle changes. Since the beginning of the twentieth century, due to the mechanization of industries, the role of camels in the economic and transport sectors of the republic began to decline. The development of civilization has weakened the importance of camels as a productive animal in desert and semi-desert areas, where the population has been consuming camel meat and milk (shubat) as food since ancient times. The development of camels in the economy of the Republic is closely linked with the study of the chemical composition and nutritional value of natural pastures. A detailed study of the above issues will ensure the organization of a complete and balanced feeding of animals according to the seasons.

Nutritional values and health benefits of dromedary camel meat.

Nutritional values and health benefits of dromedary camel meat.

Camel viral diseases: Current diagnostic, therapeutic, and preventive strategies.

Many pathogenic viruses infect camels, generally regarded as especially hardy livestock because of their ability to thrive in harsh and arid conditions. Transmission of these viruses has been facilitated by the commercialization of camel milk and meat and their byproducts, and vaccines are needed to prevent viruses from spreading. There is a paucity of information on the effectiveness of viral immunizations in camels, even though numerous studies have looked into the topic. More research is needed to create effective vaccines and treatments for camels. Because Camels are carriers of coronavirus, capable of producing a powerful immune response to recurrent coronavirus infections. As a result, camels may be a suitable model for viral vaccine trials since vaccines are simple to create and can prevent viral infection transfer from animals to humans. In this review, we present available data on the diagnostic, therapeutic, and preventative strategies for the following viral diseases in camels, most of which result in significant economic loss: camelpox, Rift Valley fever, peste des petits ruminants, bovine viral diarrhea, bluetongue, rotavirus, Middle East respiratory syndrome, and COVID-19. Although suitable vaccines have been developed for controlling viral infections and perhaps interrupting the transmission of the virus from the affected animals to blood-feeding vectors, there is a paucity of information on the effectiveness of viral immunizations in camels and more research is needed. Recent therapeutic trials that include specific antivirals or supportive care have helped manage viral infections.

Camel Controversies and Pork Politics in British Mandate Palestine

ABSTRACT World War II brought an industrial boom to British Mandate Palestine, but also extreme inflation and scarcity in essential commodities and foodstuffs. In Europe, fresh meat shortages created a market for meat preserves. In Palestine, meat shortages caused an unusual surge in marginal meats, namely, pork and camel. This article traces how pork and camel meat were bred or brought to wartime Palestine, the unusual visibility they gained, and the controversies they caused. Through the struggles of Palestinian Christian pig breeders and disputes over the Jewish consumption of pigs and camels, this article highlights the haphazardness of British provisioning politics as well as the evocative relationship between humans and the animals they rear and consume. Illustrating the decoding of kosher law in a new environment, camel controversies and pork politics illuminate a moment of transition for wartime Jews, from a religious minority in Europe to a settler-colonial minority in Palestine.

Gamma Rays Impacts in Qualitative Traits of Camel Meat in Different Area - Iraq

With the aim of studying the effect of gamma rays on chemical and sensory properties in camel meat in Iraq, camel meat was exposed to doses: 0, 3, 5 and 7 kg of gamma radiation released by the radioactive isotope Cobalt 60. The basic ingredients of camel meat were estimated after direct irradiation. The sensory evaluation of the camel meat was carried out after it was cooked well in the pan, so that the X-treated samples were compared with the control group samples. The chemical properties of treated and untreated samples were assessed immediately after irradiation and 2, 4 and 6 weeks after the start of storage. No moral effect of irradiation was observed in the ratio of moisture, crude protein, and fat and pH value and quantity of Thiobarbituric acid (TBA) value while the moral effect of irradiation was recorded in both the rate of volatile nitrous bases VBN and peroxide values, where the amount of VBN in camel meat increased after irradiation, and the peroxide values decreased as a result of radiation treatment. The results of the sensory estimation showed no significant differences between processed or untreated camel meat.

Structural Changes, Electrophoretic Pattern, and Quality Attributes of Camel Meat Treated with Fresh Ginger Extract and Papain Powder.

Camel is a valuable source of meat for African and Asian countries; however, the most important problem associated with camel meat is its extreme toughness. This toughness has been attributed to its contents of connective tissue, which become more crossly linked in old animals. The toughness of camel meat decreases the consumer acceptance of this meat and reduces its chances of being utilized as a raw material for further processing into meat products. Ginger and papain were used in the current study as tenderizing enzymes, and the structural changes, electrophoretic pattern, physicochemical characteristics, and sensory scores of the treated meat were examined. The treatment of camel meat with ginger and papain resulted in marked destructive changes in the connective tissue and myofibers, and a reduction in the protein bands, with a consequent improvement in its tenderness. All the enzyme-treated samples exhibited significant increases in the protein solubility, with significant decreases in the shear-force values. Moreover, an improvement in the sensory scores of the raw and cooked meat and a reduction in the bacterial counts after the treatments were recorded. Ginger and papain induced a significant improvement in the physicochemical characteristics, sensory attributes, and bacterial counts of the camel meat; therefore, these materials can be utilized by meat processors to boost the consumer acceptance of this meat, and to increase its suitability as a raw material for further meat processing.

Estimation of heavy metals in fresh camel meat in Samawah city as a human food hygiene

Background: Meat is considered a good source of animal vitamins, minerals, and proteins in some parts of the world, such as the Arabian Peninsula, India, and the Middle East. Measuring metal concentrations in camel meat is therefore essential for preventing food safety threats, which in turn protect consumers. Camel meat can be contaminated with heavy metals that may pose problems for human health and food safety. Methods: In this study, a determination of the concentrations of heavy or toxic metals that may be harmful to human health was made in camel meat obtained from different sources and butcher shops over a period of time in Samawah city. A total of 100 samples from different locations in Samawah city were collected for measurement each week using an atomic absorption spectrometer. Results: This was a positive sign for ensuring human health since camel meat was not polluted in any of the tested samples.

Quality of Fresh Camel Meat (Camelus dromedarius) Sold at Retail Houses in Bechar City (Southwest of Algeria): Physicochemical and Hygienic Approaches

Background: Meat is the first source of animal protein, its richness in essential amino acids classifies it among the noble proteins. However, due to its nutritional qualities, meat constitutes a favorable ground for microbial development and can serve as a source of foodborne pathogens for consumers. Hence this study aimed to evaluate the hygienic quality of fresh camel meat marketed in Bechar city (Southwest of Algeria). Methods: At the butcher’s shops in the Bechar El Djadid’s market, the taken samples underwent analyzes of a few physicochemical and microbiological parameters. The suspected pathogenic isolates were confirmed using biochemical tests. Result: The physicochemical parameters results showed that the samples had slightly acidic pH values ranging from 5.25 to 5.86, the temperature from 6 to 7.5°C and the total solid content (TSC) ranging from 21 to 36.6% with a moisture rate ranging from 63.4 to 75.6. However, the obtained microbiological results showed a load of Escherichia coli of 3.3 and 4.83 Log10 CFU/g for the samples S1 and S2, respectively, exceeding the threshold set by national standards. The analyzed samples had a load of S. aureus (CoPS) ranging from 3.78 to 5 Log10 CFU/g, with the presence of Salmonella choleraesuis ssp arizonae for the sample (S1), while both Listeria monocytogenes and Pseudomonas spp species were absent in all the analyzed samples. The lactic acid bacteria (LAB) load ranged from 2.36 to 2.74 Log10 CFU/g. In conclusion, four out of five analyzed samples had an unsatisfactory quality. This is the result of a lack of hygiene in one of the links in the raw material supply chain, from the slaughterhouse to the retailer, whose stakeholders must ensure cleanliness and compliance with good hygiene practices (GHP) to protect consumers against microbial risks.

Analysis of microbiological risks and effects of refrigeration on the evolution of the bacteriological and the physicochemical quality of camel meat from Bechar (South-Western Algeria)

Camel meat is widely consumed in the Bechar region which happens to be warm to hot, exceeding 50°C in summer; fact that probably affects its physicochemical and microbiological quality. This study aimed to assess the camel meat production chain upstream. A primary HACCP (Hazard Analysis and Critical Control Points) study was conducted to detect the hazards, that were all related to the cold chain and refrigeration was the only mean used to preserve camel meat before marketing it raw. The kinetics of the physicochemical (temperature, pH, Total Dry Extract and humidity) and of the microbiological (Total Aerobic Mesophilic Flora, Coliforms, Staphylococci, Salmonella sp, Listeria monocytogenes, Pseudomonas sp, yeast and molds) parameters were then analyzed before and during cold storages, to study their limit over time. The results obtained showed that a temperature above the refrigeration temperature (+4 and +6°C) is likely to accelerate the microbial activity and to make the product unfit for consumption, a deterioration which resulted in a decrease in the rate of total dry extract (TDE) where the higher the temperature, the greater the loss of TDE, an alkalinization following proteolysis reactions with an increase in the humidity of the product. This study proved that the camel meat can meet national legislation for two weeks of storage at a temperature of up to 10°C. The evolution of the microbial and physicochemical parameters depends on several factors that should be strictly monitored, in particular the hygienic quality of the raw material, its handling and its storage conditions.

APPLICATION OF BACTERIOCIN-PRODUCING LACTIC ACID BACTERIA ISOLATED FROM SALTED DRIED CAMEL MEAT (EL KADID) IN THE PRESERVATION OF GOAT CHEESE AGAINST Staphylococcus aureus

El kadid is a traditional North African food obtained by natural dehydration of One-humped camels (Camelus dromedarius) meat still produced through traditional method in Algeria. This traditional food matrix constitutes a rich ecological niche for the screening of bacteriocin-producing strains and lactic acid bacteria which contributes to the safety and preservation of foods. Fifteen lactic acid bacterial isolates from El kadid were tested for antibacterial activity and biopreservative effectiveness against Staphylococcus aureus. Only four strains exhibited bacteriocin activity against the two indicator bacteria, Listeria monocytogenes ATCC 4379G and Staphylococcus aureus ATCC 25923, in the neutralized cell-free supematant treated with catalase and proteolytic enzymes. Strain LB6, identified as Lactobacillus plantarum and characterized by the highest antimicrobial activity, was selected for further trials. Bacteriocin rate peaked during the stationary phase. The ideal temperature and pH for its formation were 37°C and 6.5, respectively. The bacteriocin was stable at high temperatures (30 min at 100°C) and active following incubation at pH levels ranging from 2 to 12. This strain showed high activity in fresh goat cheese (11–15 mm inhibition zone) having the ability to prevent the development of S. aureus, also reducing the inoculum level of pathogen by about 1 log cycle. These results revealed that this strain could be a promising biopreservative starter for the dairy industry. To the author ’s knowledge, this is the first report of L. plantarum being isolated in salted dried camel meat.

Effects of Age and Muscle Type on the Chemical Composition and Quality Characteristics of Bactrian Camel (Camelus bactrianus) Meat.

Camel meat could have health benefits for human consumers due to its nutritional value. The influence of age and muscle type on the chemical composition and quality characteristics of Bactrian camel meat was examined in the present study. Samples of the Longissimus thoracic (LT), Semitendinosus (ST), and Psoas major (PM) muscles were collected from a total of fifteen male camels in three different age groups (3–4 years, 6–7 years, and 9–10 years). The younger camels exhibited higher values of moisture, polyunsaturated fatty acids, ultimate pH, cooking loss, and lightness, but lower fat, shear force, and redness values compared to meat collected from older camels. The LT muscle had higher fat and color parameters (lightness, redness, yellowness) but lower shear force values than the ST and PM muscles (p < 0.05). The ST muscles had a higher content of n-6 polyunsaturated fatty acids and n-3 polyunsaturated fatty acids but lower cooking loss values than the LT and PM muscles. These results indicated that younger camels provide better meat quality traits than older camels. The results of the present study will improve the marketing of Bactrian camel meat products and will provide more information about the most suitable muscles and the optimal slaughter age.

Evalutating the Effect of Animal-Based Iron Sources on Iron Deficiency Anemia

Iron deficiency anemia is widely spread throughout the world both in developing as well as developed countries irrespective of age and gender. There is a strong relationship between dietary intake and the nutritive status of a body. Maintaining a balanced diet having a standard iron (Fe) level and high bioavailability is challenging. Dietary source of good quality and quantity of iron is red meat from bovine, camel, goat, sheep, poultry, egg, quail, turkey, rabbit, fish, oysters, clams, prawns, shrimps, algae, and mushrooms. In the current study, animal-based iron sources were overviewed. The heme iron present in beef is the highest (1.06–2.63 mg/100 g) than in pork (0.30–0.61 mg/100 g), fish (0.46 mg/100 g), and chicken (0.17–0.49 mg/100 g). However, Iron is abundantly found in meat and poultry's liver, kidney, and heart. The liver contains the highest concentrations of iron, three to four times than meat. Camel meat contains the superabundant amount of iron 45.5 mg 100-1g in contrast to mutton 4.05mg 100-1g, beef 1.8mg 100-1g, and poultry 0.4mg 100-1g. Goat meat contains a large amount of micronutrients mainly Fe and vitamin B12 which can be utilized to prevent and cure iron deficiency anemia in a woman. Moreover, Quail egg exhibited a high amount of micronutrients especially iron and zinc (57.2 µg/g and zinc 30.5 µg/g). Meat bone paste and the raw materials of the meat industry can be utilized to form iron fortified products. Conclusively, iron from animal-based foods can be utilized to prevent and treat iron-deficiency anemia for improving human health and lifestyle

Study on the Incidence of Salmonella Species in Different Food Samples by Using Cultural and Rapid invA Gene Specific PCR-Based Assay

<i>Salmonella</i> is the most common zoonotic pathogen around the world, there is an inadequate capacity of tests to detect this pathogenic bacterium in Libya. Therefore, this study was conducted to investigate the presence <i>Salmonella</i> spp in various foods from different food establishments in Tripoli, Libya. A total number of 370 samples were taken from 35 confectionery premises (170 samples of cakes, 25 of tarts), 11 poultry butcheries (55 samples of chicken meat), and 2 cattle butcheries (120 samples of camel meat). The isolates of <i>Salmonella</i> bacteria were investigated and identified by conventional cultures and biochemical methods such as (API20E). The typical <i>Salmonella</i> identified isolates were subjected to the PCR to detect <i>invA</i> gene. The results showed that 30/370 (8.11%) <i>Salmonella</i> spp were identified and distributed in 10 cake samples (5.9%), 2 tart samples (8%), 16 chicken meat samples (29.1%) and 2 camel meat samples (1.7%). The <i>invA</i> gene was detected in 22 isolates (73.33%), all <i>Salmonella</i> spp isolated from cakes and cattle meat samples are invasive strains. Overall, <i>Salmonella</i> spp is more abundant in poultry butchers than other food establishments in Tripoli, Libya, inclusion of PCR methods to detect <i>Salmonella</i> spp is highly recommended.

Detection of antibiotic residues in camel and goat meat from markets in Mogadishu city, Somalia

Introduction: in veterinary medicine, antibiotics are commonly used as feed additives, growth boosters or for disease prevention and treatment. In food animals, antibiotic drug residues pose a major threat to the food chain if used inappropriately or the withdrawal durations before slaughtering treated animals are not followed. This study aimed to determine the prevalence of antibiotic residue in fresh meat from camel and goat at three markets from Mogadishu city.

Selected Heavy Metals And Their Risk Assessment In Camels (Camelus dromedarius)

The study was carried out to determine the residual levels of heavy metals (zinc, iron, copper, lead, and cadmium) in tissues (meat, liver and kidney), serum and hair of 3 camel breeds (Magaheem, Maghateer and Wadha) collected from Al-Omran slaughterhouse, eastern province, Saudi Arabia by using Atomic Absorption Spectrometer. Camel breed infuenced Zinc (Zn) accumulation and distribution in organs, muscle, and arranged in descending manner as follows: hair> liver> muscle > kidney> serum. The iron content in all male camel samples was considerably greater than in female camel. Furthermore, significant strong positive correlation between muscle and serum iron was established. All examined samples contained copper (Cu), the highest value was 17.78 ± 0.85 mg kg-1 detected in liver samples of Maghateer breed. The descending manner of Cu as follows: liver > muscle > hair > kidney > serum. In addition, the female liver contained significantly higher Cu than the male liver. Lead (Pb) residue was detected in all examined samples among different breeds except muscle samples of Maghateer and Magaheem breeds. The cadmium (Cd) values ranged from 0.0001 mg kg-1 in the muscle of the Maghateer breed to 4.5113 mg kg-1 in the hair of the Wadham breed. The meat and offal of all examined breeds contained lower Pb and Cd levels than the maximum permissible limit. The estimated daily intake (EDI) due to consumption of camel meat below the tolerable daily intake (TDI). In addition, the hazard ratio (HR) and hazard indices (HIs) values were far below one for adults.

Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage.

The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously. The study aimed to analyze the antimicrobial effect of essential oils (EOs) carvacrol (CA), cinnamaldehyde (CI), and thymol (TH) at 1 or 2% plus vacuum packaging (VP) on the growth of spoilage-causing microorganisms in marinated camel meat chunks during storage at 4 and 10 °C. VP is an effective means to control spoilage in unmarinated camel meat (CM) and marinated camel meat (MCM) compared to aerobic packaging (AP). However, after EO addition to MCM, maximum decreases in spoilage-causing microorganisms were observed under AP on day 7. Increasing the temperature from 4 to 10 °C under AP increased the rate of spoilage-causing bacterial growth in CM and MCM; however, EOs were more effective at 10 °C. At 10 °C the maximum reductions in total mesophilic plate counts, yeast and molds, mesophilic lactic Acid bacteria, Enterobacteriaceae, and Pseudomonas spp. were 1.2, 1.4, 2.1, 3.1, and 4.8 log CFU/g, respectively. Incorporating EOs at 2% in MCM, held aerobically under temperature abuse conditions, delayed spoilage.

Nanoemulsion-based basil seed gum edible film containing resveratrol and clove essential oil: In vitro antioxidant properties and its effect on oxidative stability and sensory characteristic of camel meat during refrigeration storage

The initial purpose of this study was to compare the in vitro antioxidant interactions between resveratrol (RES) and clove essential oil (CEO) in conventional and nanoemulsion-based basil seed gum (BSG) films. Then, the effects of the best nanoemulsion-based BSG film obtained from in vitro evaluations were determined on oxidative stability and sensory properties of minced camel meat during 20-day storage at 4 °C. The results showed higher in vitro antioxidant activities of nanoemulsion-based BSG films compared to conventional films as well as synergistic effects between RES and CEO. Furthermore, minced camel meat wrapped with nanoemulsion-based BSG film containing RES 4 μg/mL + CEO 10 mg/mL showed better results compared with the control group with the following scores: total carbonyls (0.84 nmol/mg protein), peroxide value (4.03 meq/kg lipid), thiobarbituric acid reactive substance (1.03 mg malondialdehyde/kg), and sensory analysis (overall acceptability: 5.4). The finding of the present study can be applied as a new method in meat and meat products packaging industry.