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

Abstract Camel meat is an ethnic food consumed across the arid regions of Middle East and North-East Africa. It can be a potential alternative red for human consumption worldwide. nutritionally as good any conventional source, in fact has edge over beef or lamb due to its low intramuscular fat, cholesterol content, high iron content. quality function age, breed, type muscle consumed. Various techniques such aging, low-temperature storage, pre-treatment with antioxidants improve shelf life camel meat. Active packaging fermentation are promising consumer acceptance shelf-life Very limited research available about use novel pre-treatments, packaging, processing that acceptability Due restricted products regions, review highlighting nutritional strategies may enhance global source