REVIEW OF THE LATEST ACHIEVEMENTS IN THE STUDY OF THE BIOCHEMICAL COMPOSITION OF CAMEL MEAT

UIGRHC

Abstract

The article is devoted to the generalization and analysis of recent studies of the bionic composition of camel meat, where the main indicators are the content of fat, protein, minerals and lipids. Being a promising source of nutrients, camel meat has been little studied, although it is compared with traditional types of meat. There is also data on the use of this meat in dietary nutrition. It was necessary to review a pre-determined list of available studies on this topic. According to the results of the research, it can be said that camel meat contains a similar composition of biochemical substances, while maintaining a lower fat index.

Camel meat is rated as less fatty and rich in useful compounds, for example, oleic acids, being a high-quality product for consumption by people with a violation of the cardiovascular system.

In recent years, there have been active discussions on the inclusion of camel meat in traditional human diets in order to expand the range of meat products, create functional products and save meat raw materials. The research highlights the insufficiency of research on camel meat in terms of use for the food industry, as well as its role as a functional food product.