title: Nutrient composition of Najdi-camel meat.
abstract: The proximate composition, amino-acid composition, and inorganic nutrients of different wholesale cuts and organs of 18 (six each at eight, 16, and 26 months) Najdi male camels have been determined. Skeletal muscles contained 68·8-76% moisture; 19·4-20·5% protein; 4·1-10·6% fat, and 1·0-1·1% ash. In proximate composition, camel meat is generally similar to beef. Significant differences (p < 0·05) in moisture, fat, potassium, sodium, magnesium, iron, and zinc were found between samples. The meat protein tended to have a higher percentage of the amino acid proline than literature values for other red meats, and lower values for tryptophan, aspartic acid, and tyrosine. Differences were observed between skeletal muscles and organs in nutrient content. Organs have higher percentages of ash, sodium, and iron than skeletal muscles. Among organs, kidneys contained higher quantities of moisture, calcium, and sodium but lower values of protein, magnesium, and potassium than liver and heart meats.
authors: Food Sciences Department, College of Agriculture, King Saud University, Riyadh 11451, P.O. Box 2460, Saudi Arabia.
authors: A A
authors: AA
authors: Dawood
authors: M A
authors: MA
authors: Alkanhal