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Table 1 Comparison of composition of camel meat with meat from other species

From: A review on nutritional composition, health benefits, and technological interventions for improving consumer acceptability of camel meat: an ethnic food of Middle East

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]
  1. PM pectoralis major