Proximate, amino acid, fatty acid and mineral composition of raw and cooked camel (Camelus dromedarius) meat

Purpose - The purpose of the paper is to study the effects of cooking on proximate composition, amino acids, fatty acids, minerals and total, heme and non-heme iron content of camel meat.Design methodology approach - A total of ten longissimus thoracis muscles (500 grams) were collected between the tenth and twelfth ribs of the left side. Samples were randomly collected from two to three year old camel carcasses chilled (1-3°C) for 48 hours then stored at −20°C. The first portion was kept fresh while the second one was placed in plastic bags and cooked by immersion in a water bath at 70°C for 90 minutes. Both samples were freeze-dried, and then ground to a homogeneous mass to be used for chemical analyses.Findings - Cooked samples had significantly (p