This review examines the one humped camel (Camelus dromedarius) a considerable number of the dromedary about 50,000 is found in the semi-arid part of Northern Nigeria. Apart from the wide use of the camel as a draught animal the camel now serve as a source of milk, meat and hide in this region, these notes examines the anatomical basis of reproduction, pregnancy, and its diagnosis, fertility, a...

The objective of this research was to study of color and oxidation changes in camel meat during storage. In this study longissiums muscles of camel meat were excised and stored at 4±1. Lipid oxidation, TVN, Colour and sensory Characteristics were determined. For color, L* and b* increased during storage but a*and croma decreased with time. TVN increased over time during storage. Our study showe...

The aim of this study was correlation determination between fat putrefaction indices and antioxidative enzymes in chicken, cattle and camel meat during refrigerated storage. Longissimus dorsi muscle of three Iranian dromedary one humped camel and three Holstein cattle and breast muscle of three broiler breeder chicken were obtained from the carcasses 3 days postmortem. The samples were ground a...

In ruminants, circulating vitamin D levels may be influenced by photoperiod, nutrition, physiological stage, ambient temperature, attitude and season, whereas, in meat, vitamin D content may be impacted by vitamin D status of animal, ageing and cooking. The information on nutritional value of camel milk and meat is largely available, but, there are very few reports evaluating the vitamin D leve...

Background: Electron beam irradiation is one of the effective ways to control food-borne pathogens. We evaluated the effect of electron beam irradiation on survival of Escherichia coli O157:H7 and Salmonella enterica serovar Thyphimurium in minced camel meat during refrigerated storage. Methods: The meat samples were inoculated with E. coli O157:H7 and S. enterica serovar Thyphimurium and then...

This article deals with the possibility of improving functional and technological properties cooked sausage made camel meat addition humpback fat chicken fillet. The aim research was to study effect selected vegetable additives on sausage. red currant powder lipid oxidation, linseed flour sausages from combined (camel meat, fillet hump fat) has been studied. Camel as a raw material many advanta...

BACKGROUND Clostridium difficile has been shown to be a nosocomial pathogen associated with diarrhoea and pseudomembranous colitis in hospitalised patients and the infection is believed to be acquired nosocomially. Recent studies have shown the occurrence of C. difficile in food animals which may act as a source of infection to humans.The aim of this study was to determine the occurrence of C. ...

The dromedary camel is a multipurpose animal adapted to the harsh environments of semiarid and arid zones, essentially kept for milk and meat production and transportation. It is also a financial reserve (asset) and security (drought-prone risk management) for pastoralists and plays an important role in social prestige and wealth (8, 19). Because of the increasing desertification and recurrence...

Abstract Camel meat is an ethnic food consumed across the arid regions of Middle East and North-East Africa. It can be a potential alternative red for human consumption worldwide. nutritionally as good any conventional source, in fact has edge over beef or lamb due to its low intramuscular fat, cholesterol content, high iron content. quality function age, breed, type muscle consumed. Various te...

the camel is known to be a multipurpose animal able to produce milk, meat, wool, hides and skins, to be used for riding, agricultural activities, packing and carting, racing and many cultural events. the present paper aims to propose an analysis of the situation of camel studies worldwide and of the main trends since 1961 up to 2014. the main field involved the camel sciences and some remarks o...