Camels and Camelids


Journal Edition: December 2003
Article DOI:
Published On: 13-12-2018 06:54

I. Kalalou1, M. Faid and T.A. Ahami2
Hassan II Institute of Agronomy and Veterinary Medicine,
Department of Food Engineering and Technology, PO Box 6202 Rabat-Institute, MOROCCO
1,2College of Sciences, Department of Biology, Université Ibn Toufail, BP 133 Kénitra, MOROCCO.


Trials of camel Kaddid (a dried salted meat) making were carried out in the laboratory by the traditional procedure. Batches of 5 kg each of camel fresh meat were purchased directly from the slaughterhouse. The meats were sliced, salted and exposed to the sun for drying. The batches were sampled at different times for the microbiological and physicochemical determinations. The former included the standard plate count, total and faecal Coliforms, Staphylococci, Salmonella and Clostridium, the later included the water activity and pH. Results indicated a considerable decrease in the water activity to reach 0.66 after 20 days whereas the pH showed a slight decrease. The microbiological characteristics showed a large phase during the first phase and then a rapid decrease to low levels. Numbers of coliforms and staphylococci were stabilised at less than 1cfu/g, respectively after 12 days and 18 days, and the standard plate count (SPC) were around 40 cfu/g after 20 days. The profiles stabilised at these values during storage.
Key words: Camel meat, drying, hygiene, Kaddid, salting