The meat of a five-year-old dromedary has a typical composition of 76% water, 22% protein, 1% fat, and 1% ash. The carcass, weighing for a five-year-old dromedary, is composed of nearly 57% muscle, 26% bone and 17% fat. A seven-to-eight-year-old camel can produce a carcass of . The meat is bright red to a dark brown or maroon, while the fat is white. It has the taste and texture of beef. A study of the meat of Iranian dromedaries showed its high glycogen content, which makes it taste sweet like horse meat. The carcasses of well-fed camels were found to be covered with a thin layer of good quality fat. In a study of the fatty acid composition of raw meat taken from the hind legs of seven one-to-three years old males, 51.5% of the fatty acids were saturated, 29.9% mono-unsaturated, and 18.6% polyunsaturated. The major fatty acids in the meat were palmitic acid (26.0%), oleic acid (18.9%) and linoleic acid (12.1%). In the hump, palmitic acid was dominant (34.4%), followed by oleic acid (28.2%), myristic acid (10.3%) and stearic acid (10%).