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CAB eBooks

Ebooks on agriculture and the applied life sciences from CAB International

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Camel meat and meat products.

Book cover for Camel meat and meat products.


This book, composed of 14 chapters, aims to provide basic information which contributes to the understanding of camel meat production. Topics discussed include camel taxonomy, history and worldwide distribution; camel nutrition and growth; slaughtering and processing; carcass and meat yield and quality; nutritive value of the meat; interventions for the improvement of meat quality; and the economic potential of camel meat. This book is intended as a foundation text with an emphasis on general principles and practical applications, as well as on the more advanced aspects of camel meat sciences. It is intended for a wide range of scientists and professionals who are concerned with camel meat research and education. It may also serve as a reference text for extension personnel and veterinary students. The descriptions and illustrations included in the 14 chapters are based on material prepared by several researchers between 1950 and 2012.


Book Chapters

Chapter: 1 (Page no: 1) Classification, history and distribution of the camel. Author(s): Faye, B.
Chapter: 2 (Page no: 7) Camel meat in the world. Author(s): Faye, B.
Chapter: 3 (Page no: 17) Camel nutrition for meat production. Author(s): Al-Jassim, R. Hogan, J.
Chapter: 4 (Page no: 35) Camel body growth. Author(s): Kadim, I. T. Mahgoub, O.
Chapter: 5 (Page no: 54) Slaughtering and processing of camels. Author(s): Kadim, I. T. Farouk, M. M. Mahgoub, O. Bekhit, A. E.
Chapter: 6 (Page no: 73) Inspection of slaughtered dromedary camels. Author(s): Tageldin, M. H. Al-Zadjali, S. Faye, B. Al-Mugheiry, S.
Chapter: 7 (Page no: 85) Prospects for online grading of camel meat yield and quality. Author(s): Swatland, H. J.
Chapter: 8 (Page no: 98) Camel carcass quality. Author(s): Kadim, I. T. Mahgoub, O.
Chapter: 9 (Page no: 113) Distribution and partitioning of tissues in the camel carcass. Author(s): Mahgoub, O. Kadim, I. T.
Chapter: 10 (Page no: 124) Structure and quality of camel meat. Author(s): Kadim, I. T. Mahgoub, O.
Chapter: 11 (Page no: 153) Interventions to improve the tenderness of fresh meat: a future prospect for camel meat research. Author(s): Bekhit, A. E. Hopkins, D. L. Farouk, M. M. Carne, A.
Chapter: 12 (Page no: 186) Processed camel meats. Author(s): Farouk, M. M. Bekhit, A. E.
Chapter: 13 (Page no: 205) Nutritive and health value of camel meat. Author(s): Bekhit, A. E. Farouk, M. M.
Chapter: 14 (Page no: 224) The economic potential of camel meat. Author(s): Mbaga, M.

Book details

  • Author Affiliation
  • Department of Animal & Veterinary Sciences, College of Agricultural and Marine Sciences, Sultan Qaboos University, P.O. Box 34, Al-Khod 123, Muscat, Oman.
  • Year of Publication
  • 2013
  • ISBN
  • 9781780641010
  • Record Number
  • 20123381050