• Camel has unique physiological characteristics, including a great tolerance to high and low temperatures, solar radiation, water scarcity, and poor vegetation. • Camel meat is a good source of protein. • Camel meat contains low levels of intramuscular fat and relatively high proportion of polyunsaturated fatty acids, which may provide health benefits. • Camels have a competitive advantage over other livestock because of low production inputs, which make camel meat available to consumers at a relatively low price.
ASJC Scopus subject areas