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About this product
Product Identifiers
PublisherCABI
ISBN-10178064101X
ISBN-139781780641010
eBay Product ID (ePID)21038391644
Product Key Features
Book TitleCamel Meat and Meat Products
Number of Pages258 Pages
LanguageEnglish
Publication Year2013
TopicAgriculture / Animal Husbandry, Animals / Wildlife
IllustratorYes
GenreNature, Technology & Engineering
AuthorMustafa M. FAROUK
FormatHardcover
Dimensions
Item Height0.9 in
Item Weight27.5 Oz
Item Length9.6 in
Item Width6.8 in
Additional Product Features
LCCN2012-013382
Dewey Edition23
Dewey Decimal636.2/95
Table Of Content1: 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
SynopsisCamel 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., 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.
LC Classification NumberTX556.C35C35 2012
