[Carcass characteristics of the Arabian camel]
1993
El-Gasim, E.A. | El-Hag, G.A. (King Faisal Univ, Al-Hasa (Saudi Arabia). College of Agr. and food sciences)
Hot and cold carcass weight, dressing and shrink percentages, rib eye (REA) initial and ultimate phs of the red and black types of the Arabian camels were determined and compared with those of veal and lamb. Leg and loin wholesale cuts from the three species were dissected into their major tissues. The black camel had heavier live and bump weights and larger REA than the red camel, however the latter had higher dressing. The two camel types have similar shrinkage initial and ultimate PHs. There were no differences in dressing of the black camel, veal and lamb. Upon dissection, lamb and veal had more fat and less bone and meat percentages in the leg than both camel types.
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
This bibliographic record has been provided by National Centre for Agro. Inform. and Documentation, Ministry of Agriculture and Agrarian Reform