Position: Home > Articles > Current Status of Nutritional Value, Meat Quality and Processing of Camel Meat
MEAT RESEARCH
2018
(6)
55-60
骆驼肉的营养价值、食用品质及加工现状
作 者：
杨丽;傅樱花;张兆肖;冯鑫欢;杨洁
单 位：
新疆大学生命科学与技术学院
关键词：
骆驼肉;营养价值;胴体特性;食用品质;产品加工
摘 要：
骆驼是荒漠和半荒漠地区特有的畜种。骆驼肉具有高水分、高蛋白、低脂肪、低胆固醇等特点,是人类较理想的动物性食品。本文对国内外关于骆驼肉的化学成分、营养价值、骆驼的生长特性及骆驼肉的食用品质等研究进展进行综述,同时阐述了骆驼肉产品的种类及加工现状,为今后进一步开展骆驼肉的研究、生产及应用提供借鉴和参考。
译 名：
Current Status of Nutritional Value, Meat Quality and Processing of Camel Meat
作 者：
YANG Li;FU Yinghua;ZHANG Zhaoxiao;FENG Xinhuan;YANG Jie;School of Life Science and Technology,Xinjiang University;
单 位：
YANG Li%FU Yinghua%ZHANG Zhaoxiao%FENG Xinhuan%YANG Jie%School of Life Science and Technology,Xinjiang University
关键词：
camel meat;;nutritive value;;carcass characteristics;;meat quality;;meat processing
摘 要：
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.
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