Camel Meat and Meat Products

Camel Meat Science 

A comprehensive reference on camel meat production, quality, processing, and nutritional value. The book reviews the latest research on camel carcass characteristics, muscle biology, meat quality, post-mortem changes, processing technologies, and the role of camel meat in global food security. It highlights the nutritional and health benefits of camel meat and explores its growing importance as a sustainable livestock product in arid and semi-arid regions worldwide.

Key Features

• Comprehensive coverage of camel meat production and processing
• Discusses carcass traits and meat quality characteristics
• Covers muscle structure and post-mortem biochemistry
• Examines nutritional composition and health benefits
• Reviews camel meat products and processing technologies
• Explores consumer acceptance and market potential
• Discusses sustainable camel farming systems
• Evaluates the role of camel meat in global food security
• Based on current scientific research and international expertise
• Useful for veterinarians, animal scientists, food technologists, and researchers