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The Nutritive and Medicinal Properties of Camel Meat

Camels are the ultimate pillars that support national economies of many developing countries, because they are useful for transport, and provide food in the form of meat and milk. These products are rich in protein, vitamins, glycogen, and other nutrients making them essential in the diet of many people. Camels also have the capability of surviving during harsh climate, which makes them useful in dry areas.

The two common camel species are Dromedary and Bactrian. From chemical composition to meat quality, the dromedary camel is the preferred breed for meat production. It does well even in arid areas due to its unusual physiological behaviors and characteristics, which include tolerance to extreme temperatures, radiation from the sun, water paucity, rugged landscape and low vegetation (Aleme, 2013). Camels are highly efficient in food digestion and have the ability to utilize the poor desert vegetation with low or insufficient nutritive minerals in their system.

Production of Camel Meat

Camels weigh from 350kg to 700 kg and the percentage of their mesh meat ranges from 43.6 - 62.7%. Fat and bones make 4.8% and 15.9 - 38.1% respectively (Tariq, Rabia, Jamil, Sakhwat, Aadil & Muhammad, 2010). The meats of camels make an essential portion of the diet in countries like the Sudan, the Somalia, and Mauritania. The slaughtering of male camels occurs at the age of 1 year to 5 years, which is the best and efficient age for the production of meat. The meat of a camel is usually red to dark brown in color and has large and strong powerful fibers with considerable water content (Isam, 2009). According to a statistic performed in the year 2009, the quantity of the meat of camels produced in the whole world reached 351,548 tons per year. Africa (249, 206 tons per year), while Asia continent (102, 253 tons per year) accounted for around 99 percent of meat produced in the whole world (Tariq et al. 2010). Sudan produced (49, 882 tons per year), Egypt (45, 000 tons/year), Somalia (44, 200 tons per year), Mauritania (22, 500 tons/year), and United Arab Emirates (19, 853 tons/year).

General Characteristics of Camel Meat

The meat of the camel is different from other meat because it has less fat and more moisture. Camel meat contains 20% water and 1.2 - 1.8% fat while beef consists of 4 - 8% fat. This means that the meat of a camel is richer and wealthier in minerals as well as proteins than beef (Isam, 2009). The moisture content to protein ratios of camel meat and meat of fish are higher while the beef, the lamb, the goat, and the chicken meat have a low moisture content as well low protein content. The meat of a camel meat is rich in vitamins A, D, and B complex. It also has essential minerals like the iron compounds, calcium as well as phosphorus. Moreover, the meat of a camel has less cholesterol content, unlike the beef, which has high fats and thus high cholesterol, and hence the meat of a camel is good for human consumption (Aleme, 2013). Comparatively, the meat of a camel has more crucial amino acids than the beef and this is perhaps due to low-fat content in the camel meat.

In addition, the interconnections of the fats in the muscles make it have a marble appearance and help to improve taste. The meat of a camel meat is rich in glycogen thus making it useful in a number of food industries like corned beef, and sausages. Meat from younger animals is usually preferred since they are soft and tastier than older camels (Tariq et al. 2010). Many scientists have proved that a number of heart diseases are due to obesity that is caused a high intake of fatty food (Megomego, 2016). The obesity effect has prompted many people to resort to camel meat due to low-fat content and with a high content of unsaturated fats but with high amino acids.

The Health Benefits of Camel Meat

The medical and food research have proved that meat of a camel is safer than meat from other animals. The low-fat content makes it suitable for people on a diet and with weight problems. Therefore, there is a high benefit of reduced cardiac diseases that are brought by high cholesterol in the food. According to some researchers, camel’s meat offers prevent the growth of induced tumors, due to the antioxidants and other acids such as linoleic acid that it contains. The meat of a camel meat has a high level of glycogen hence can be used to reduce body fatigue (Tariq et al., 2010). The glycogen absorbed quickly goes through metabolism to form glucose that generates energy for general body use. The glucose is also important for the elderly because it supplies the right amount of energy as well as protein needed to repair the damaged tissues and activates hormones that are essential body functions. Many types of research have shown that the meat of a camel can reduce the chances of stroke and other infections (Isam, 2009). Perhaps this is because the meat of a camel is relatively low in fats and cholesterol contents.

Additionally, camel’s meat also has a high iron content that is ideal for the formation and synthesis of hemoglobin that is responsible for blood clotting and thus reducing anemia (Megomego, 2016). Traditionally, camel meat was used to prevent as well as curing the seasonal headache and reducing pain on some body parts such as the shoulder. The soup of the meat was used to treat corneal opacity and strengthening eye vision while the fat can reduce pain that results from hemorrhoid. Moreover, the fat from the hump could be removed and mixed with honey for the treatment of asthma (Isam, 2009). Perhaps it is due to high content of vitamin C in the lung of a camel, which reduces fever as it boosts the immunity of the body and thus reduces asthma infection. According to Megomego (2016), camel milk contains Iron, vitamin B and has three times more Vitamin C than a cow’s milk. It is also useful for suppressing autoimmune disorders.

Conclusion

In conclusion, the camel plays a major role in different countries’ economies that face severe hot climates and even the life of people. It is not only important in transport, culture and sport but as an essential source of nutrient for such people. The nutritive value of camel meat makes it an alternative to beef, mutton, and veal for anyone desiring to stay healthy.

Tariq, M., Rabia, R., Jamil, A., Sakhwat, A., Aadil, A., & Muhammad S., 2010. Minerals and Nutritional Composition of Camel (Camelus Dromedarius) Meat in Pakistan. Journal- Chemical Society of Pakistan, Vol 33(6).

Isam, K. T., 2009. Camel meat: food and medicine. Printed on Oman Daily Observer (Wed. 16 Sept. 2009).

Aleme, A., D., 2013. A Review of Camel Meat as a Precious Source of Nutrition in some part of Ethiopia. Agricultural Science, Engineering and Technology Research. Vol. 1, No. 4, December 2013, PP: 40-43. Available online at http://asetr.org/.

Megomeo, 2016. Camel Meat Healthier Than Red Meat. (Updated April 2016). Retrieved from: https://plus.google.com/114050157385579480999. (Accessed 8/10/2016)