02786nam 2200529Ia 450 991062610760332120200520144314.01-283-90355-51-78064-123-0(CKB)2670000000309912(EBL)1103928(OCoLC)823389874(SSID)ssj0000782818(PQKBManifestationID)12336296(PQKBTitleCode)TC0000782818(PQKBWorkID)10746424(PQKB)10318636(MiAaPQ)EBC1103928(EXLCZ)99267000000030991220120702d2013 uy 0engur|n|---|||||txtccrCamel meat and meat products /edited by I.T. Kadim ... [et al.]Wallingford CABIc20131 online resource (258 p.)Description based upon print version of record.1-78064-101-X Includes bibliographical references and index.Contents; Contributors; Preface; 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 Meats13 Nutritive and Health Value of Camel Meat14 The Economic Potential of Camel Meat; Index; A; B; C; D; E; F; G; H; I; J; K; L; M; N; O; P; Q; R; S; T; U; V; W; Y; ZCamel 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 AuCamelsCooking (Camel meat)Camels.Cooking (Camel meat)636.295Kadim I. T(Isam T.)1266440MiAaPQMiAaPQMiAaPQBOOK9910626107603321Camel meat and meat products2980012UNINA