Table 1 Comparison of composition of camel meat with meat from other species
Species | Moisture (%) | Protein (%) | Fat (%) | Ash (%) | Muscle | References |
|---|---|---|---|---|---|---|
Camel | 71.0 | 21.4 | 4.4 | 1.1 | Longissimus | Kadim et al. [16] |
Llama | 73.9 | 23.1 | 0.51 | 2.43 | Longissimus | Cristofanelli [17] |
Alpaca | 73.6 | 23.3 | 0.49 | 2.5 | Longissimus | Cristofanelli [17] |
Beef | 71.5 | 21.5 | 5.5 | 0.9 | Longissimus | Mills et al. [18] |
Sheep | 68.9 | 21.0 | 8.5 | 1.2 | Longissimus | Sen et al. [19] |
Goat | 76.5 | 20.8 | 1.6 | 0.87 | Longissimus | Marinova et al. [20] |
Broiler | 75.5 | 22.4 | 1.5 | 0.6 | PM | Castellini et al. [21] |
Duck | 76.8 | 21.0 | 1.68 | 1.0 | PM | Baeza et al. [22] |