10.22376/ijpbs.2019.10.1.p1-12 Volume 3 Issue 1 2012 (January - March) The objective of this research was to study of color and oxidation changes in camel meat during storage. In this study longissiums muscles of camel meat were excised and stored at 4±1 lessThan sup greaterThan oc lessThan /sup greaterThan . Lipid oxidation, TVN, Colour and sensory Characteristics were determined. For color, L* and b* increased during storage but a*and croma decreased with time. TVN increased over time during storage. Our study showed that even though oxidative rancidity (TBARS) increased with storage time in packed samples, it did not result the deterioration of sensory quality until day 14. M. Jouki And N. Khazaei Storage time; Microbiological load; Meat quality; Camel meat. 164-170