Camel meat and meat products

Contents......Page 6
Contributors......Page 8
Preface......Page 10
1 Classification, History and Distribution of the Camel......Page 12
2 Camel Meat in the World......Page 18
3 Camel Nutrition for Meat Production......Page 28
4 Camel Body Growth......Page 46
5 Slaughtering and Processing of Camels......Page 65
6 Inspection of Slaughtered Dromedary Camels......Page 84
7 Prospects for Online Grading of Camel Meat Yield and Quality......Page 96
8 Camel Carcass Quality......Page 109
9 Distribution and Partitioning of Tissues in the Camel Carcass......Page 124
10 Structure and Quality of Camel Meat......Page 135
11 Interventions to Improve the Tenderness of Fresh Meat: a Future Prospect for Camel Meat Research......Page 164
12 Processed Camel Meats......Page 197
13 Nutritive and Health Value of Camel Meat......Page 216
14 The Economic Potential of Camel Meat......Page 235
B......Page 250
C......Page 251
E......Page 253
H......Page 254
M......Page 255
N......Page 256
Q......Page 257
S......Page 258
Z......Page 259