Abstract：Camel is a special animal living in desert and semi desert areas. Camel meat is characterized by high moisture, high protein, low fat and low cholesterol, which is an ideal meat source for humans. In this paper, the chemical composition, nutritive value, carcass characteristics and eating quality of camel meat are reviewed, and the current status of camel meat processing and the types of camel meat products that are currently available for consumption are summarized. We hope that this review will provide valuable information for further study, processing and application ofcamel meat.
杨 丽，傅樱花，张兆肖，冯鑫欢，杨 洁. 骆驼肉的营养价值、食用品质及加工现状[J]. 肉类研究, 2018, 32(6): 55-60.
YANG Li, FU Yinghua, ZHANG Zhaoxiao, FENG Xinhuan, YANG Jie. Current Status of Nutritional Value, Meat Quality and Processing of Camel Meat. Meat Research, 2018, 32(6): 55-60.
2018, Vol. 32 
