Preservation Strategies for Camel Meat: Quality Improvement and Shelf‐Life Extension

ABSTRACT Camel meat, a valuable source of animal protein, plays a crucial role in food security, especially in arid and semi‐arid regions. However, its high moisture content, elevated pH, and low intramuscular fat make it highly susceptible to microbial spoilage and physicochemical changes, limiting its shelf life. This review provides a comprehensive overview of preservation techniques applied to camel meat. Traditional methods such as salting, drying, and smoking have been used for centuries to extend shelf life and improve sensory attributes. In contrast, modern approaches like refrigeration, freezing, vacuum packaging, and modified atmosphere packaging offer enhanced quality retention and microbial safety. Additionally, natural preservatives such as plant extracts, essential oils, and organic acids have gained popularity as clean‐label alternatives to synthetic additives like nitrites and potassium sorbate. Emerging technologies, including irradiation, nanotechnology, and biopreservation using beneficial microorganisms, show significant potential for improving the safety, nutritional value, and marketability of camel meat. Although substantial progress has been made, further research is needed to optimize these innovative methods and integrate them into industrial‐scale applications. Future developments that focus on eco‐friendly, minimally processed, and consumer‐accepted preservation strategies have the potential to significantly improve camel meat production and expand its global market presence. This review uniquely integrates traditional knowledge with cutting‐edge food technologies, offering a critical assessment of preservation methods specifically optimized for the distinct physicochemical properties of camel meat.