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Camel meat and meat products

Author: I T Kadim
Publisher: Wallingford, Oxfordshire, UK ; Cambridge, MA : CABI, ©2013.
Edition/Format:   Print book : Document   Computer File : EnglishView all editions and formats
Summary:

This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A  Read more...

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Details

Genre/Form: Electronic books
Material Type: Document
Document Type: Book, Computer File
All Authors / Contributors: I T Kadim
ISBN: 9781780641010 178064101X
OCLC Number: 786273327
Description: x, 248 pages : illustrations ; 25 cm
Contents: Classification, history and distribution of the camel --
Camel meat in the world --
Camel nutrition for meat production --
Camel body growth --
Slaughtering and processing of camels --
Inspection of slaughtered dromedary camels --
Prospects for online grading of camel meat yield and quality --
Camel carcass quality --
Distribution and partitioning of tissues in the camel carcass --
Structure and quality of camel meat --
Interventions to improve the tenderness of fresh meat: a future prospect for camel meat research --
Processed camel meats --
Nutritive and health value of camel meat --
The economic potential of camel meat.
Responsibility: edited by I.T. Kadim [and others].

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