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101 0 $aeng
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181   $ctxt
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183   $acr
200 00$aCamel meat and meat products$b[electronic resource] /$fedited by I.T. Kadim ... [et al.]
210   $aWallingford $cCABI$dc2013
215   $a1 online resource (258 p.)
300   $aDescription based upon print version of record.
311   $a1-78064-101-X 
320   $aIncludes bibliographical references and index.
327   $aContents; 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 Meats
327   $a13 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; Z
330   $aCamel 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 Au
606   $aCamels
606   $aCooking (Camel meat)
615  0$aCamels.
615  0$aCooking (Camel meat)
676   $a636.295
701   $aKadim$b I. T$g(Isam T.)$01266440
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906   $aBOOK
912   $a9910626107603321
996   $aCamel meat and meat products$92980012
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