Camel Meat Nutrient Content and Potential Health Benefits

Camel Meat Nutrient Content and Potential Health Benefits

Isam Tawfik Kadim (University of Nizwa, Oman), Roger Purchas (Massey University, New Zealand), Issa Al-Amri (University of Nizwa, Oman), Abdulaziz Alkindi (University of Nizwa, Oman) and Ghulam Abbas (University of Nizwa, Oman)
DOI: 10.4018/978-1-7998-1604-1.ch013

Abstract

Camels are an important source of nutritious meat and meat products for people, and therefore play a major role in the national economies of many countries. In comparison with other red meats, camel meat generally contains less fat and ash, more moisture, and similar protein content. Camel meat products are receiving worldwide interest owing to its unique healthy features and the ability of camels to thrive in climatic regions of the world that may be a challenge to many other meat-producing species. Camel meat products contain many essential nutrients and some components with potential bioactive properties that could be beneficial for human health and wellbeing. Continued improvements in the understanding and optimization of the production processes of camel meat are required for successful industrial implementation and marketing. Advances in ingredient systems may be used to manufacture new meat products from camel meat where higher levels of nutrition are required to enhance consumer health and wellbeing. Camel meat as a functional food is one area that can be exploited.
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Nutrient Content Of Camel Meat

An outline of the nutritional characteristics of camel meat is provided in Table 1 with an indication of why they are important for human nutrition and comments on special aspects with respect to the meat from camels. Details on individual nutrients are provided in subsequent sections.

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