Camel Meat and Meat Products

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.

Table of Contents:
1: Classification, History and Distribution of the Camel 2: Camel Meat in the World 3: Camel Nutrition for Meat Production 4: Camel Body Growth 5: Slaughtering and Processing of Camels 6: Inspection of Slaughtered Dromedary Camels 7: Prospects for Online Grading of Camel Meat Yield and Quality 8: Camel Carcass Quality 9: Distribution and Partitioning of Tissues in the Camel Carcass 10: Structure and Quality of Camel Meat 11: Interventions to Improve the Tenderness of Fresh Meat: a Future Prospect for Camel Meat Research 12: Processed Camel Meats 13: Nutritive and Health Value of Camel Meat 14: The Economical Potential of Camel Meat

About the Author :
Professor Isam Tawfik Kadim is a Professor and Head of the Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Sultanate of Oman. He obtained his Ph.D. in Meat Science from Massey University, New Zealand (1988). He has over 30 years' experience in research, teaching and community service. He is specialized in quality, hygiene and nutritive value of different types of meats. His major interests are in muscle protein functionality, metabolism, biochemical and biophysical properties. He has published in leading refereed journals and has presented research outputs at both national and international conferences and workshops. He has published more than 160 publications including 70 in refereed journals, 7 book chapters, 51 conference presentations, 4 invitations to present research findings, 6 popular articles, and 20 technical reports. He is currently editing a book on camel meat and meat products. Professor Osman Mahgoub obtained a Bachelor and a Masters of Veterinary Science from the Faculty of Veterinary Science, University of Khartoum, Sudan in 1977 and 1980 and a PhD in Animal Science from Lincoln College, University of Canterbury, New Zealand in 1988. He joined the Department of Animal and Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, Sultanate of Oman in 1989 as a lecturer. Since then he has been promoted to the ranks of assistant, associate and full professor. He also served as a head of department and Assistant Dean of Extension and Community Service. He has been involved in research and teaching in the area of growth and development of meat animals for over thirty years. His research was carried out in various capacities in Sudan, New Zealand and Oman. His other research interests include analysis of traditional animal production systems; use of non-conventional feeds for feeding livestock, and characterization of farm animals breeds.. His teaching covered both graduate and postgraduate courses in the areas of: sheep and goat production; advanced growth and development; camel physiology and husbandry; dairy and beef production, and horse management. He has published more than 180 publications including 100 in refereed journals, 10 book chapters, 60 conference presentations, and several technical reports. He is currently co-editing a book on camel meat and meat products.