To up grade the less expensive, but considerably tough meat of camel, injection of samples from the Biceps famoris muscle with hydrated (9 parts of water + 1 part of soy protein isolate) soy protein isolate (SPI, Daniels Midland Co.) at the levels of 0, 6, 12, 18 and 24% was carried out followed by storage at 6°C in polyethylene bags. Chemical, physical and organoleptic properties were evaluated during storge for 6 days at 2 days intervals. The mentioned practice protected the meat from dryness, retarded the deterioration of colour as measured calorimetrically at 542 nm, increased somewhat the pH values, improved the water holding capacity and plasticity leading to lowering the cooking yield, and retarded the loss in appearance, flavor and overall-satisfaction. Injection with hydrated SPI, followed by cold-storage markedry improved tenderness of camel meat and had a distinct antioxidant effect.. Microbiological evaluation revealed that the increase of some bacteria due to this treatment was not remarkable. However, future studies should be carried out using sterilized water during SPI hydration. Changes of qualities were mostly and directly related to the level of injected SPI. The results revealed that, injection of tough camel meat cuts with hydrated SPI. possibly at 24% level followed by 4 days of cold storage at 6°C seem to be the unique means for Increasing the tenderness and improving the physical and chemical attributes of this low price meat.