structural:scholar_edition, information:highlighting
Meat

The meat of a five-year-old dromedary has a typical composition of 76% water, 22% protein, 1% fat, and 1% ash. The carcass, weighing 141–310 kg (311–683 lb) for a five-year-old dromedary, is composed of nearly 57% muscle, 26% bone and 17% fat. A seven-to-eight-year-old camel can produce a carcass of 125–400 kg (276–882 lb). The meat is bright red to a dark brown or maroon, while the fat is white. It has the taste and texture of beef. A study of the meat of Iranian dromedaries showed its high glycogen content, which makes it taste sweet like horse meat. The carcasses of well-fed camels were found to be covered with a thin layer of good quality fat. In a study of the fatty acid composition of raw meat taken from the hind legs of seven one-to-three years old males, 51.5% of the fatty acids were saturated, 29.9% mono-unsaturated, and 18.6% polyunsaturated. The major fatty acids in the meat were palmitic acid (26.0%), oleic acid (18.9%) and linoleic acid (12.1%). In the hump, palmitic acid was dominant (34.4%), followed by oleic acid (28.2%), myristic acid (10.3%) and stearic acid (10%).

Dromedary slaughter is more difficult than the slaughter of other domestic livestock such as cattle because of the size of the animal and the significant manual work involved. More males than females are slaughtered. Though less affected by mishandling than other livestock, the pre-slaughter handling of the dromedary plays a crucial role in determining the quality of meat obtained; mishandling can often disfigure the hump. The animal is stunned, seated in a crouching position with the head in a caudal position and slaughtered. The dressing percentage – the percentage of the mass of the animal that forms the carcass – is 55–70%, more than the 45–50% of cattle. Camel meat is often eaten by African camel herders, who use it only during severe food scarcity or for rituals. Camel meat is processed into food items such as burgers, patties, sausages and shawarma. Dromedaries can be slaughtered between four and ten years of age. As the animal ages, the meat grows tougher and deteriorates in taste and quality. In Somalian and Djiboutian culture, the dromedary is a staple food and can be found in many recipes and dishes.

A 2005 report issued jointly by the Ministry of Health (Saudi Arabia) and the United States Centers for Disease Control and Prevention details five cases of bubonic plague in humans resulting from the ingestion of raw camel liver. Four of the five patients had severe pharyngitis and submandibular lymphadenitis. Yersinia pestis was isolated from the camel's bone marrow, from the jird (Meriones libycus) and from fleas (Xenopsylla cheopis) captured at the camel's corral.