Camel meat is an ethnic food consumed across the arid regions of Middle East and North-East Africa. It can be a potential alternative red meat for human consumption worldwide. Camel meat is nutritionally as good as any conventional meat source, in fact has an edge over beef or lamb due to its low intramuscular fat, low cholesterol content, and high iron content. Camel meat quality is a function of age, breed, and type of muscle consumed. Various techniques such as aging, low-temperature storage, and pre-treatment with antioxidants improve the quality and shelf life of camel meat. Active packaging and fermentation are promising techniques to improve consumer acceptance and shelf-life of camel meat. Very limited research is available about the use of novel pre-treatments, packaging, and processing techniques that can improve the consumer acceptability of camel meat. Due to restricted use of camel meat and its products to ethnic regions, a review highlighting the nutritional potential and strategies to improve the quality of camel meat and its products may enhance its global acceptance as an alternative source of red meat.
Plant hormones play a critical role in regulating plant developmental processes. Jasmonic acid, salicylic acid and brassinosteroids have been recently added to the list of plant hormones apart from auxins, gibberellins, cytokinins, abscisic acid and volatile hormone ethylene. Besides their regulatory role in plant development, plant hormones, ethylene, Jasmonic acid and salicylic acid play key roles in the plant defense response while as auxins, gibberellins, abscisic acid, cytokinins and brassinosteroids are known to modulate their effects. For an effective response to biotic stresses, the signaling pathways of different hormones are integrated at different levels enabling crosstalk between them. In this chapter, I will analyze how plant hormones signal defense response and interact with each other through crosstalk to regulate plant defense.
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