| publication name | Comparative characterization of proximate nutritional compositions, microbial quality and safety of camel meat in relation to mutton, beef, and chicken |
|---|---|
| Authors | HHM Hammad, Guofeng Jin, Meihu Ma, Ibrahim Khalifa, Rizwan Shukat, Abdeen E Elkhedir, Qi Zeng, Abeer E Noman |
| year | 2020 |
| keywords | Beef |
| journal | LWT |
| volume | 118 |
| issue | Not Available |
| pages | 108714 |
| publisher | Elsiver |
| Local/International | International |
| Paper Link | https://www.sciencedirect.com/science/article/pii/S0023643819310564 |
| Full paper | download |
| Supplementary materials | Not Available |
Abstract
Camel meat is presented as a primary source of nutritional supplement for fulfil human's nutritional needs in Arabian, African, and in some Asian countries, particularly in areas where weather is hot. In this study, the proximate compositions and microbial property of camel meat was compared with beef, mutton and chicken by analyzing the contents of moisture, total fat, crude protein, minerals, vitamins, amino acids and fatty acids. The results revealed that camel meat has higher (P