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Biology and Life Sciences Forum
Volume 22
Issue 1
10.3390/blsf2023022011
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Proceeding Paper

Valorization of Camel Meat and Meat Products in the World and in Algeria †

by
Hithem Bougherara
1,
Amira Leila Dib
1,*,
Said Boukhechem
1,
Assia Bouaziz
1,
Louiza Kadja
1,
Khireddine Ghougal
1,
Ibtissem Oubira
1,
Zahia Chari
1,
Nessrine Sana Kerrour
2,
Melisa Lamri
3,
Nedjoua Lakhdara
1 and
El-Hacene Bererhi
1
1
Gestion Santé et Productions Animales Research Laboratory, Institut des Sciences Vétérinaires El-Khroub, Université Frères Mentouri Constantine 1, Constantine 25000, Algeria
2
Department of Food Science, Université Abderrahmane Mira, Béjaïa 06000, Algeria
3
Department of Food Science, Mouloud Mammery University, Tizi-Ouzou 15000, Algeria
*
Author to whom correspondence should be addressed.
†
Presented at the 10th International Seminar of Veterinary Medicine: Camelids in Algeria & Maghreb, Constantine, Algeria, 20–21 December 2022.
Biol. Life Sci. Forum 2023, 22(1), 11; https://doi.org/10.3390/blsf2023022011
Published: 4 April 2023
(This article belongs to the Proceedings of The 10th International Seminar of Veterinary Medicine: Camelids in Algeria & Maghreb)
Versions Notes

Abstract

Camel meat is considered as good source of nutrition, its taste and texture are similar to that of cattle and has an amino acid content ten times higher than that of the latter. Moreover, its consumption is very low and the manufacture and marketing of cameline meat products are very neglected. The objective of this work is to promote camel’s meat and the derived products from it. Thus, the industry sector should launch and invest in the production of large ranges of camel meat, in order to meet consumer demands.
Keywords: camelids; Algeria; meat; meat products; consumers camelids; Algeria; meat; meat products; consumers

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MDPI and ACS Style

Bougherara, H.; Dib, A.L.; Boukhechem, S.; Bouaziz, A.; Kadja, L.; Ghougal, K.; Oubira, I.; Chari, Z.; Kerrour, N.S.; Lamri, M.; et al. Valorization of Camel Meat and Meat Products in the World and in Algeria. Biol. Life Sci. Forum 2023, 22, 11. https://doi.org/10.3390/blsf2023022011

AMA Style

Bougherara H, Dib AL, Boukhechem S, Bouaziz A, Kadja L, Ghougal K, Oubira I, Chari Z, Kerrour NS, Lamri M, et al. Valorization of Camel Meat and Meat Products in the World and in Algeria. Biology and Life Sciences Forum. 2023; 22(1):11. https://doi.org/10.3390/blsf2023022011

Chicago/Turabian Style

Bougherara, Hithem, Amira Leila Dib, Said Boukhechem, Assia Bouaziz, Louiza Kadja, Khireddine Ghougal, Ibtissem Oubira, Zahia Chari, Nessrine Sana Kerrour, Melisa Lamri, and et al. 2023. "Valorization of Camel Meat and Meat Products in the World and in Algeria" Biology and Life Sciences Forum 22, no. 1: 11. https://doi.org/10.3390/blsf2023022011

APA Style

Bougherara, H., Dib, A. L., Boukhechem, S., Bouaziz, A., Kadja, L., Ghougal, K., Oubira, I., Chari, Z., Kerrour, N. S., Lamri, M., Lakhdara, N., & Bererhi, E.-H. (2023). Valorization of Camel Meat and Meat Products in the World and in Algeria. Biology and Life Sciences Forum, 22(1), 11. https://doi.org/10.3390/blsf2023022011

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