The one-humped camel: The animal of future, potential alternative red meat, technological suitability and future perspectives
Camel meat is an ethnic food consumed across the arid regions. For these medicinal and nutritional benefits, it can be a great option for sustainable meat worldwide supply. Consumers can be benefit from the subtle taste of camel meat, flavored with aromatic and medicinal herbs from the arid regions. Research on the camel meat from both an economic and technological aspects is quite recent, which explains the limited information available on this area. Nevertheless, developing new preservation techniques as well the development of various products from camel meat through optimum processing constitute an axis of fu-ture scientific research in order to valorize this product. The camel meat as an alternative source to red meats is also discussed as well as the challenges of its acceptance by consumers. In light of the enthusiasm for this meat, to which many beneficial health effects are attributed, it seemed interesting to conduct this review.
Authors:Djamel Djenane, Mohammed AIDER
Corresponding author: Djamel Djenane
Competing interests: No competing interests were disclosed.
Grant information: The author(s) declared that no grants were involved in supporting this work.
Copyright: © 2022 Djenane D and AIDER M. This is an open access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
