Camel meat is an important by-product mainly as a source of income. Sale
of live camels, usually males and unproductive females for slaughter, is very
common in East Africa and there are now increasing numbers of camel butcheries in many urban centers. There is also a growing export trade of slaughter camels to the Arabian Peninsula. In the following, special knowledge gained in slaughtering, deboning and processing of camels on-site over several years of long-term stays on the Ol Maisor Farm in Kenya is presented. During the development of camel meat products the authors set a great value on the keeping quality of the products as well as creating a wide range of product groups with low and high cost for the local market and a good shelf life.
For more read: PDF: Traditional slaughter, carcass dressing and processing of camels.
or read the following book: “Milk and meat from camel: Hand book on products and processing”
Z. Farah and A. Fischer (Editors) flyer.pdf