Health Aspects of Camel Meat: A review of literature

Abstract

The world has witnessed substantial changes in the global meat market with increasing demand for healthy meat products (Menkhaus et al., 1993).Health is the main factor influencing consumer demand for meat products. A result of interest from the preference shift of consumers is that the health meat products such as camel meat Products should be stimulated. It is now recognized by researchers and consumers that there is a good match between camel meat and their preferences for lower risk and more healthy products (Kadim et al., 2014). Camel meat is an excellent source of protein with many medicinal benefits for human health. The culinary and cooking practices as well as the palate form eat in several countries have been evolved to prefer camel meat to other meat animal species due to health benefits. Dromedary camel meat has other medical qualities including protecting against cancerous tumors because it contains unsaturated fatty acids like linoleic. Camel meat can also be used as a cure for exhaustion and fatigue because it contains energy (glycogen) needed by body cells. Glycogen is easily absorbed and metabolized in the body, and is converted to glucose which activates nerve as well as other cells. Camel meat has been used since the late sixteenth century in traditional Chinese medicine. It has been used to improve resistance to disease, to strengthen the muscles and bones, to moisten the skin and to relieve internal pain (Khan et al., 2016(Camel meat can be used in many food industries such as sausage, corned meat and shawarma.

Keywords

• Camel Meat
• Glycogen
• medicinal benefits
• linoleic
• unsaturated fatty acids.