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Camel Meat and Meat Products

Contributor(s): Kadim, Isam T | Mahgoub, Osman | Faye, Bernard | Farouk, Mustafa M.
Material type: materialTypeLabelBookPublisher: USA : CABI, 2013Description: 258 p.ISBN: 178064101X (hardcover); 9781780641010 (hardcover).Subject(s): Meat and meat productsDDC classification: 636.295 Kadim 1st 2012 29870 Cattle Summary: Camel 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.
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Item type Current location Collection Call number Status Date due Barcode Item holds
Books Books Pattoki Library
Meat Science
Veterinary Science 636.295 Kadim 1st 2012 29870 Meat.Science (Browse shelf) Available 29870
Total holds: 0
Browsing Pattoki Library Shelves , Shelving location: Meat Science , Collection code: Veterinary Science Close shelf browser
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636.2081,6184,132P Dairy1957 Judging Dairy Cattle 636.0876 Alvi 18505 1st 1982 Meat.Science Meat Production & Technology 636.0876 Gracey 1617BB 6th 1976 Meat Science Textbook of Meat Hygiene/6th ed. 636.295 Kadim 1st 2012 29870 Meat.Science Camel Meat and Meat Products 636.295 Kadim 50027 1st 2012 Meat.science Camel Meat and Meat Products 636.5 Mead 50030 1st 2004 Meat.Science Poultry Meat Processing and Quality 636.5 Richardson 50207 1st 2003 Poultry.science Poultry Meat Science

Camel 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.

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