In this study the effect of modified atmosphere packaging (MAP) on microbial load, chemical and sensory characteristics of camel meat have been evaluated. Meat samples were packed under MAP conditions (MA1: 20 % CO2+70 % N2+10 % O2, MA2: 30 % CO2+70 % N2, MA3: 60 % CO2+20 % N2+20 % O2, MA4: 60 % CO2+40 % N2). MAP was effective for inhibiting growth of total plate counts (TPC), Pseudomonas sp., and yeasts and molds. The b* values were lower in samples packed with 60 % CO2 than in the other groups and increased with time and a* value were lower in samples packed without O2 than in the other groups. In samples of group MA1, TVN values tended to be higher than those packed with 60 % CO2 and significant differences (P<0.01) among the groups were found at 21 days of storage.

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