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A field survey involving 144 camel meat producers from Souf region the Algerian northern Sahara was implemented in order to establish a typology of camel meat producers and collect data on camel production strategies, and camel rearing place. The collected data allowed to identify 3 homogeneous groups of producers well distinguished between them after cluster analysis. (traditional rural breeders, breeders-fatteners and fatteners). The present study confirmed the predominance of camel fattening in the study area compared, to traditional camel rearing. In-depth technical and economical studies on the different types of producers are mandatory to evaluate the vulnerability of the different systems in order to ensure camel-rearing production sustainability in the arid region of the country. [ABSTRACT FROM AUTHOR]

In order to understand the place of sandfishmeatcompared to other sources of animal protein. A survey of the sale and consumption of thisanimalwascarried out among 994 respondents, aged 32 years on average, Come fromvarioustributaryorigins. The resultsrevealedthatskunkmeatwas a very important part of the diet of Sufi households. Half of the consumersreportedconsumingmeatof sandfish as a substitute for meat, a cheaper and sometimes free source of protein. 25% for its gustative qualityeven in the presence of meat and 20% for itstherapeuticvirtues. The live animal generallyrepresents the mostcommonform of sale during the summerperiod. On the other hand, a relative increase in the driedformisknown in autumn and winter. The gender distribution of purchasesisequal (23%). The purchasepriceissignificantlycorrelated ** (p˂0.01) with the season of the hunt and the form of sale. [ABSTRACT FROM AUTHOR]

Fresh meat is the support for multiple microorganisms that will grow more or less abundantly as the method of conservation used. The application of cold is currently the best method of preservation, while having a certain number of disadvantages as the very short shelf life in the case of refrigeration and sensory and nutritional impact when applying freezing In order to put in evidence the preservative effect of an organic acid often used in food industries and tolerated by national legislation, citric acid. The evaluation of the rate of microbial growth of certain bacteria contaminating camel meat kept under refrigeration was evaluated and previously treated with this acid has been studied. The samples were collected at the Ouargla slaughterhouse. The selected compartment for monitoring was the thigh (most demanded by consumers of the region). The obtained results of some germs reveal the absence of sulfito-reducing and Staphylococcus aureus. However we detected the presence of total mesophilic aerobic flora, yeasts, enterobacteria and fecal coliforms, the percentages were respectively 30.26%, 26.55%, 22.74% and 20.44%. The duration of cold preservation of this meat treated was nine days except for yeasts whose duration was seven days. The use of citric acid solutions at concentration spreading to the applied regulation seems prolong its conservation. [ABSTRACT FROM AUTHOR]