Comparative analysis of the morphological structure of camel meat and traditional types of meat

Introduction. Current trends in the development of the meat industry are characterized by a growing interest in alternative types of meat raw materials that can provide the population with high-grade protein in the face of an increasing global population and limited traditional resources. Camel meat is a promising source of high-quality meat with unique biological and technological properties, but its potential as an alternative to traditional meats remains poorly understood from the point of view of modern meat science. Materials and methods. The purpose of this study is to conduct a comparative analysis of the morphological structure of muscle, fat and connective tissues of camel meat and identify its fundamental differences from meat of cattle, sheep and pigs. Results and discussion. The study was carried out in the format of a systematic review and meta-analysis of scientific data published in peer-reviewed Russian, Kazakh and international scientific journals for the period from 2020 to 2024. It was found that camel meat is characterized by a relatively small diameter of muscle fibers (55.2-62.8 micrometers) and their high density (220-250 fibers per square millimeter), which, combined with an increased proportion of oxidative fibers of the first type (40-45 percent), determines the delicate texture and color stability of meat. The lipid fraction of camel meat is characterized by a minimum intramuscular fat content (1.7-3.1 percent), an increased proportion of polyunsaturated fatty acids (12-16 percent) and an optimal ratio of omega-6 to omega-3 fatty acids (5:1-8:1), which determines the high biological value of the product. The connective tissue component shows a reduced content of total collagen (1.6-2.1 percent) and an increased proportion of its soluble fraction (16-24 percent), which has a beneficial effect on culinary properties. Conclusion. The practical significance of the work lies in the formation of scientifically sound prerequisites for the rational use of camel meat in the meat processing industry and the development of functional food products.

1. Lebedev A.D., Kolobov S.V. Obzor poslednikh dostizhenii v izuchenii biokhimicheskogo sostava myasa verblyuda // Polzunovskii vestnik. 2024. №4. URL: https://cyberleninka.ru/article/n/obzorposlednih-dostizheniy-v-izuchenii-biohimicheskogo-sostava-myasa-verblyuda (data obrashcheniya: 01.10.2025).

2. Dnekeshev A.K., Seitov M.S. Anatomo-morfometricheskoe obosnovanie osobennosti sleznoi kosti verblyuda-baktriana v vozrastnom aspekte // Izvestiya OGAU. 2020. №4 (84). URL: https://cyberleninka.ru/article/n/anatomo-morfometricheskoe-obosnovanie-osobennosti-slyoznoy-kostiverblyuda-baktriana-v-vozrastnom-aspekte (data obrashcheniya: 01.10.2025).

3. Seitov M.S., Dnekeshev A.K., Tazhbaeva D.T., Bikteev SH.M. Stroenie i morfometriya skulovoi kosti verblyuda-baktriana v sravnitel'nom aspekte // Izvestiya OGAU. 2022. №2 (94). URL: https://cyberleninka.ru/article/n/stroenie-i-morfometriya-skulovoy-kosti-verblyuda-baktriana-vsravnitelnom-aspekte (data obrashcheniya: 01.10.2025).

4. Romanko, M. D. Sravnitel'nyi analiz myasa verblyuzhatiny i govyadiny / M. D. Romanko, M. V. Klychkova, YU. S. Kichko // Perspektivnye nauchnye issledovaniya: opyt, problemy i perspektivy razvitiya: Sbornik nauchnykh statei po materialam V Mezhdunarodnoi nauchno-prakticheskoi konferentsii, Ufa, 02 Marta 2021 goda. – Ufa: Obshchestvo s ogranichennoi otvetstvennost'yu "Nauchnoizdatel'skii tsentr "Vestnik nauki", 2021. – S. 79-86. – EDN VGPYJC.

5. Uzakov, YA. M. Issledovanie myasnoi produktivnosti verblyudov / YA. M. Uzakov, M. O. Kozhakhieva, ZH. ZH. Esenkulova // Kachestvo produktsii, tekhnologii i obrazovaniya: Materialy XVI Mezhdunarodnoi nauchno-prakticheskoi konferentsii, Magnitogorsk, 30 aprelya 2021 goda. – Magnitogorsk: Magnitogorsk.