Carcass and Meat Quality Characteristics of Camel

Beside the physical and natural conditions of countries or regions, cultural structure of the societies have also effects on reared animal species. Camel can be reared in the regions in which main livestock species cannot be reared and the world camel population increased about 2.69- fold from 1961 to 2017, increase in Africa is 3.49-fold. Proportionately, camel meat production is the most increased meat in the world, after the poultry, ass and goat meat production. Slaughtering rate, as varies countries, in the camel population in the world is 11.3%, the number of slaughtered camel is 2.84 m heads and camel meat production is 630,210 tons. Camel carcass weight, depending on the slaughtering weight, varies between 125 and 400 kg, and dressing percentage varies from 47.5% to 61.5%. The quality characteristics of camel meat, with low cholesterol content, are similar to beef quality characteristics, especially if they were slaughtered at a younger age