La revue Viandes et produits carnés

La revue française de la recherche en viandes et produits carnés  ISSN  2555-8560




Camel meat, a meat of the future?

The dromedary, also called one-humped camel or Arabian camel (Camelus dromedarius), has a particular feeding behavior. Indeed, its digestive physiology is entirely oriented towards the valorization of fodder with low nutritional value. The dromedary is a polygastric animal, but it is often qualified as "pseudo-ruminant". The meat of the latter is an ethnic food consumed in the arid regions of the Middle East and North Africa. Given its popularity for its medicinal and nutritional reputation, camel meat could be an excellent option for a sustainable global supply of red meat.

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