In October 1891, camels, suddenly appearing from the desert, caused a cattle stampede outside Harrisburg, Arizona. Men stood around, amazed, not knowing what to do, when Harry Wharton, one of the original camel-teamsters, approached to stroke one of the camels across the knees. The camel re...
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Camels have various social and cultural uses in pastoral communities. The potential of camels for food production is often overlooked despite their huge potential to provide milk and meat under difficult environmental conditions in arid and semi-arid areas. The one-humped camel is a unique species ...
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While March is typically known for St. Patrick's Day, the beginning of spring, and March Madness, for one burger joint in Durham, North Carolina March 1stmarks the start of Exotic Meat Month. Bull City Burger and Brewery serves up the likes of llama,
camels are multipurpose domestic animal species. They are used for milk and meat production, transport, ecotourism and draft power (Wilson1998). They also provide hides, wools, hairs, bones and blood, and used as a racing animal. Camels have various social and cultural uses in pastoral ...
CAMEL meatVETERINARY medicineIntroduction: in veterinary medicine, antibiotics are commonly used as feed additives, growth boosters for disease prevention and treatment. In food animals, antibiotic drug residues pose a major threat to the food chain if used inappropriate...
Next, we attempted to determine whether age, smoking, handwashing after camel contact, consuming camel meat or milk, specific occupation (camel truck driver, handler, or herder), or a recent history of fever or cold showed signs of a relationship with infection status. However, we were unable...
Meat Science Journal2008, Meat Science L.C. Hoffman Camels belong to the family camelidae and the genera Camelus and Lama with two and four species in each genus, respectively. Of the two camel species, Camelus dromedarius (one-hump camel) constitute about 91% of all the camels found, with...
The effect of static drying on the physicochemical quality of camel (Camelus dromedarius) meat slices as driedin an oven at 65 °C, with the aim of contributing to food safety. During the experiments, meat was cutinto. 8 ± 0.2 cm thick slices, soaked in