TY  - JOUR
T1  - Camel (<I>Camelus dromedarius</I>) Meat Utilization in Kano-Nigeria (II):Post-Slaughter Handling and Marketing Wholesale Meat Cuts
AU - , B.F. Muhammad AU - , I.N. Akpan 
JO  - Research Journal of Animal Sciences
VL  - 2
IS  - 4
SP  - 113
EP  - 117
PY  - 2008
DA  - 2001/08/19
SN  - 1993-5269
DO  - rjnasci.2008.113.117
UR  - https://makhillpublications.co/view-article.php?doi=rjnasci.2008.113.117
KW  - Camel
KW  -meat
KW  -slaughter
KW  -pre-slaughter handling
KW  -wholesale cuts
KW  -abattoir
AB  - Using 10 camels, the post-slaughter activities and wholesale meat cut marketing at Kano municipal abattoir were studied. The major post-slaughter activities at the abattoir were flaying, evisceration and cutting, in that order. Camels were set in crouching position and flaying starts at position slightly over the hump. The wholesale meat cuts (as obtained at the abattoir) were neck-cut (mean weight = 15.93±1.00 kg), back-cut (mean weight = 32.43±4.85 kg), left (37.43±2.71 kg) and right (37.53±1.14 kg) forequarter, hindlegs (left = 27.00±0.65kg; right = 28.66±0.61kg), viscera (heart, 1.80±0.20kg; liver, 8.53±1.82kg; lungs, 3.45±0.11kg; full large and small intestines 30.50±2.17; caecum, 15.03±1.65kg ) and hide (mean wet weight = 43±3.67kg). The mean live weight of camels used in the study was 388.97±52.51 kg and costs   40, 000:00 to   60, 000:00   aira. The 2 forequarters together weighed 75kg and were sold at   16, 000:00 to   18, 500:00. The average hindquarters weighed 55.6 kg and cost   13, 500:00 to   16, 500:00. The   eck and back cuts fetched   8, 000:00 to   12, 500:00 and   5, 600 to   7, 000, respectively. A profit margin of   8, 400:00 to   12, 900 was realized from the wholesale of camel meat at the abattoir.
ER  -