Introduction
Camels are able to thrive in an arid region where other animal
do not thrive well and thus are considered as good potential meat
producers in those regions (Kadim, Mahgoub, & Purchas, 2008).
Camel carcass is known to produce good amount of meat with
certain parts of carcass considered as a delicacy and favoured
among the consumers. Camel meat is especially attractive to health
conscious consumers due to its lower fat and cholesterol content
and relatively higher polyunsaturated fatty acids (PUFA) compared
to other types of red meats (Kadim et al., 2008). High in protein but
with less than half the fat of beef, camel meat is often held up as a
healthy alternative. Camel meat is comparatively cheaper than beef
in countries rearing large number of camels, and therefore, it could
play an important role in fulfilling the growing need for meat in
those countries.
Ageing is necessary for most of the meats, as it plays an important
role in degradation of structural proteins, thus improving its texture