Camel meat is very popular and readily available in certain places of the world. Camel meat is not well known in Ethiopia except in the pastoralist community of Afar, Somali and Negele Borena. The dromedary camel is a good source of meat especially in areas where the climate adversely affects the performance of other meat animals. From the quality point of view, camel carcasses are slender and ...

The objective of this study was to compare the nutritional values of camel semitendinosus muscles with those of calves. Then, sausages were made from camel meat, beef and equal proportions of each and stored at 4 degrees C for 45 days. The composition, physicochemical characteristics, sensory properties, and microstructure of the samples were evaluated. The proximate composition of meat from th...

The objective of this research was to determine the effects storage time on chemical, physical and microbial characteristics camel meat. In this study longissiums muscles of camel meat were excised and stored at 4±1oC. pH, DL, WHC, shear force values, microbial contamination and sensory Characteristics were determined. The study also indicated that time storage had no significant effect (p>0.05...

The objective of this research was to determine the difference in myofibrillar fragmentation of camel meat and beef during postmortem aging. Semitendinosus muscle was excised at slaughter and muscle pH was measured at 6, 12, 24, 48, and 72h postmortem. Myofibril fragmentation index was measured on 1, 3, 5, and 7 days postmortem. Also, myofibrils isolated from semitendinosus muscles of camel and...

Because of their inhibitory effects, selected probiotic Lactobacilli may be used as antimicrobial against some hazardous microorganisms responsible for spoilage of fresh minced beef (cattle) minced meat and camel minced meat. Lactic acid bacteria were isolated from camel meat. These included 10 isolates; 1 Lactobacillus fermenti, 4 Lactobacillus plantarum, 4 Lactobacillus pulgaricus, 3 Lactobac...

In this study twenty-four male and female one-humped and crossbred (Camelus dromedarius and Camelus bactrianus) camel meat were evaluated during two fattening periods (6 and 9 months). The characteristics of camel meat and fatty acid profile in different parts of body (leg, shoulder, loin and neck) were measured. The results indicated that the pH ultimate of crossbred...

Camel (Camelus dromidarius) is an important source of meat and milk and an iconic animal of the Saudi Arabian heritage. The accumulative evidence indicated the spread of paratuberculosis infection in the camel herds. Despite the explicit studies on the details of the disease in camels and methods of its diagnosis, paratuberculosis infection in camels suffers from wide gap of knowledge of the di...

The dromedary camel (Camelus dromedarius, one-humped camel) is an important livestock species adapted to hot and arid environments. It is most abundant in the arid lowlands of Africa, the Middle East and Western Asia. The economic importance of this multipurpose animal is evident from the numerous benefits provided by camel products (meat, milk, wool). Moreover, the camel serves for riding, as ...

Limited data exist from the Gulf Cooperation Council states on the prevalence and population dynamics of Staphylococcus aureus colonizing livestock or contaminating retail meat. This study was designed to determine the presence and genetic characteristics of Staphylococcus aureus isolated from raw retail meat sold in Riyadh, Saudi Arabia. Over a period of 9 months, different raw retail meat typ...