Isam Kadim – författare

Camel meat has many benefits as a meat product. It has low fat content and is highly nutritious, and has potential to be used to combat hyperacidity, hypertension, pneumonia and respiratory disease. This book reviews up-to-date literature on camel meat and meat products, carcass and meat quality characteristics, muscle structure, post-mortem analysis and the nutritive value to humans. A comparatively small component of global meat consumption, camel meat has the potential to undergo an explosion of production worldwide, and currently farming for camel meat in Asia, Africa, Latin America and Australia is undergoing significant expansion. The potential of camel meat in helping to meet projected world food shortages, and being sustainably farmed, is also explored by the editors.

Written by some of the world's leading goat meat scientists, and drawing from the most recent publications in the field, this book comprehensively covers the most important areas of goat meat production. Chapters discuss the role of genetics, breeding, reproduction, and nutrition in producing good quality, profitable goat meat. The mineral, amino acid and fatty acid composition of goat meat is also addressed, along with a discussion of its nutritive value, aimed at highlighting its health benefits over other red meats.