Abstract:Xinjiang Bactrian camel meat was used as raw material to prepare cured camel meat.Single-factor and response surface experiments were conducted to optimize the processing technology conditions：the addition amount of edible salt,the addition amount of spices,marination time,and baking time.Changes in physicochemical properties and palatability of camel meat during processing were analyzed in terms of the weight loss rate,pH,chromaticity values,and textural properties.The results showed that the optimal process conditions for cured camel meat were as follows：salt addition of 2.6%,spice addition of 2.7%,marination time of 2.6 d,baking temperature of 62 ℃,and baking time of 8.5 h,all calculated based on the quality of the raw meat.As baking time increased,the cured camel meat showed increases in the weight loss rate and pH value and decreases in chromaticity values.During the processing,the springiness and cohesiveness of cured camel meat exhibited fluctuating changes,while the hardness and chewiness first decreased and then increased.At the end of baking,the hardness and chewiness of the cured camel meat were moderate.