Sunday, March 13, 2011
Camel meat is praised for its good quality, especially if it is derived from the calf. The major meat contents i.e. moisture, protein, fat and ash are reported as 71, 21.4, 4.4 and 1.1% respectively. Camels are good potential meat producers especially in arid regions where other meat-producing animals do not thrive. They grow well and yield carcasses of a comparable weight to beef cattle if optimal management conditions are provided. Camel meat, especially from young animals, contains low fat with low cholesterol as well as being a good source of amino acids and minerals. Camel meat is less tender than beef are probably due, at least in part, to the higher average animal age. The author recommend more research work in areas of meat production, technology, marketing, and social awareness is needed to exploit the potential of camels as a source of meat.