الفهرس 
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Abstract
This study was done to investigate the effects of freezing and freeze storage on the chemical composition and meat quality characteristics (chemical and bacteriological) of the one humped Arabian camels (Camelus dromedarius). Results revealed that the mean percentages values of the protein, fat and moisture contents of the fresh samples (zero time) were (19.33, 1.32 and 74.48) respectively, which became (20.85, 1.65 and 68.72) respectively at the end of the frozen storage period. The mean values ± St. error of pH and Total Volatile Bases-Nitrogen [TVB-N (mg/100g)] were (5.52 and 7.11) respectively at zero time which increased to became (6.31 and 21.84) respectively at the end of the frozen storage period. The mean values ± St. error of the aerobic plate counts (cfu/g) and Coliforms counts (MPN/g) were (7.19 X104 and 1.11X102) respectively at zero time which decreased to became (1.84 X102 and 0.07X102) respectively at the end of the frozen storage period. The results indicate that the freezing don’t affect significantly on the protein and fat contents while, it affect significantly on the moisture content, results also showed that there was a significant decrease in the mean counts of the Coliforms (MPN/g) between the fresh (zero time) samples and the frozen samples.