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A Review Of The Growth, And Of The Carcass And Meat Quality Characteristics Of The One-humped Camel (camelus Dromedaries)

机译:驼峰骆驼的生长,Car体和肉品质特性的综述

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The dromedary camel is a good source of meat especially in areas where the climate adversely affects the performance of other meat animals. This is because of its unique physiological characteristics, including a great tolerance to high temperatures, solar radiation, water scarcity, rough topography and poor vegetation. The average birth weight of camels is about 35 kg, but it varies widely between regions, breeds and within the same breed. The meat producing ability of camels is limited by modest growth rates (500 g/day). However, camels are mostly produced under traditional extensive systems on poor levels of nutrition and are mostly slaughtered at older ages after a career in work, racing or milk production. Camels reach live weights of about 650 kg at 7-8 years of age, and produce carcass weights ranging from 125 to 400 kg with dressing-out percentage values from 55% to 70%. Camel carcasses contain about 57% muscle, 26% bone and 17% fat with fore halves (cranial to rib 13) significantly heavier than the hind halves. Camel lean meat contains about 78% water, 19% protein, 3% fat, and 1.2% ash with a small amount of intramuscular fat, which renders it a healthy food for humans. Camel meat has been described as raspberry red to dark brown in colour and the fat of the camel meat is white. Camel meat is similar in taste and texture to beef. The amino acid and mineral contents of camel meat are often higher than beef, probably due to lower intramuscular fat levels. Recently, camel meat has been processed into burgers, patties, sausages and shawarma to add value. Future research efforts need to focus on exploiting the potential of the camel as a source of meat through multidisplinary research into efficient production systems, and improved meat technology and marketing.
机译:单峰骆驼是很好的肉食来源,尤其是在气候对其他肉类动物的生长产生不利影响的地区。这是由于其独特的生理特征,包括对高温,太阳辐射,水资源短缺,地形粗糙和植被差的耐受力强。骆驼的平均出生体重约为35公斤,但在不同地区,不同品种之间以及同一品种内,其差异很大。适度的生长速度(500克/天)限制了骆驼的肉类生产能力。但是,骆驼大多是在传统的粗放系统下生产的,营养水平很差,并且大多是在从事工作,赛车或牛奶生产之后,在较老的年龄被宰杀。骆驼在7-8岁时能达到约650公斤的活重,而produce体的重量则在125至400公斤之间,包衣率在55%至70%之间。骆驼尸体包含大约57%的肌肉,26%的骨骼和17%的脂肪,前半部分(从颅骨到肋骨13)比后半部分重得多。骆驼瘦肉包含约78%的水,19%的蛋白质,3%的脂肪和1.2%的灰分,以及少量的肌内脂肪,这使其成为人类的健康食品。骆驼肉的颜色为覆盆子红色至深棕色,骆驼肉的脂肪为白色。骆驼肉的味道和质地与牛肉相似。骆驼肉的氨基酸和矿物质含量通常高于牛肉,这可能是由于肌肉内脂肪含量较低。最近,骆驼肉已加工成汉堡,小馅饼,香肠和沙威玛,以增加价值。未来的研究工作需要集中在通过对高效生产系统进行多学科研究,以及改善肉类技术和市场营销来开发骆驼作为肉类的潜力。

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