Discriminant amino-acid components of Bactrian ( Camelus bactrianus ) and Dromedary ( Camelus dromedarius ) meat

•First study comparing Bactrian and dromedary camel meat composition.•Amino-acid composition patterns of 6 muscles from these two species are different.•Discriminant analysis distinguishes the two meats with >93% of well-classed samples.•Both meats are rich in methionine and leucine compared to other red meats.•The amino-acid index of large camelids meat is higher than other red meats.