Camel meat and meat products

Abstract

This book, composed of 14 chapters, aims to provide basic information which contributes to the understanding of camel meat production. Topics discussed include camel taxonomy, history and worldwide distribution; camel nutrition and growth; slaughtering and processing; carcass and meat yield and quality; nutritive value of the meat; interventions for the improvement of meat quality; and the economic potential of camel meat. This book is intended as a foundation text with an emphasis on general principles and practical applications, as well as on the more advanced aspects of camel meat sciences. It is intended for a wide range of scientists and professionals who are concerned with camel meat research and education. It may also serve as a reference text for extension personnel and veterinary students. The descriptions and illustrations included in the 14 chapters are based on material prepared by several researchers between 1950 and 2012.

Antimicrobial Resistance Profiles of Bacteria Isolated from the Nasal Cavity of Camels in Samburu, Nakuru, and Isiolo Counties of Kenya

“…Azizollah et al [10] identified different genera of bacteria from samples collected before and after slaughter from the respiratory system of healthy camels in an abattoir in Iran. Other countries where the normal respiratory bacteria of camels have been studied include Nigeria [11], Ethiopia [12], and Somalia (Mogadishu) [13]. Despite these observations, studies on bacterial flora of apparently healthy camels are rare globally [5] with none reported in Kenya, although pastoralists in Kenya report high incidences of camel respiratory diseases.…”