Camel Meat and Meat ProductsIsam T. Kadim CABI, 1 de gen. 2013 - 248 pàgines Camel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide, and currently farming for camel meat in Asia, Africa, Latin America and Australia is undergoing significant expansion. The potential of camel meat in helping to meet projected world food shortages, and being sustainably farmed, is also explored by the editors. |
Continguts
1 Classification History and Distribution of the Camel | 1 |
2 Camel Meat in the World | 7 |
3 Camel Nutrition for Meat Production | 17 |
4 Camel Body Growth | 35 |
5 Slaughtering and Processing of Camels | 54 |
6 Inspection of Slaughtered Dromedary Camels | 73 |
7 Prospects for Online Grading of Camel Meat Yield and Quality | 85 |
8 Camel Carcass Quality | 98 |
Altres edicions - Mostra-ho tot
Frases i termes més freqüents
Africa Animal Science Arabian camel Babiker Bactrian camel beef birth weight body weight bone breed CaCl2 calcium calcium chloride calpains camel calves camel Camelus dromedarius camel carcass camel meat camel meat production camel population camelids Camelus dromedarius carcass weight cattle chloride collagen colour composition consumers diet dressing-out percentage dromedary camel effect electrical stimulation Elgasim fatty acids feed females fibre types flavour Food Science forequarter forestomach g/day goats higher hindquarter hump improve increase infusion injection Journal of Animal Journal of Food Kadim Kamoun Koohmaraie lamb live weight liver Longissimus dorsi Longissimus thoracis muscles Mahgoub meat cuts meat quality Meat Science meat tenderness muscle fibre muscle group myofibrillar myofibrils myoglobin nutritional pastirma post-mortem pre-rigor protein reported Research rumen ruminants salt samples sarcomere Saudi sausages sensory sheep slaughter sodium sodium chloride species studies stunning Sudan Table tion Triceps brachii muscles ultimate pH Veterinary weight gain Wilson Yousif