In the present study the cow meat was replaced with camel meat (0, 25, 50, 75 and 100%) in burger formulation. Principal component analysis (PCA) was performed to understand quality variables differences and similarities of thirty-five sample burgers. Score plot, represents Principal component analysis of datasets derived from evaluated variables of thirty-five samples (samples contain of 0, 25, 50, 75 and 100% camel meat). Overall, six principal component was obtained which 65.8% of the total variance was concentrated into three first PCs. Cooked L*, cooked b* shrinkage, springiness, flavor, texture, juiciness, color and overall acceptability were the variables which separated by the first PC. The PC2 is characterized by the rest of instrumental texture parameters and the third by cooked a* and fat. The evaluation of score plot shows burgers contain higher amount of camel meat (50, 75 and 100%) had the higher moisture and fat content after cooking, higher scores in flavor, texture, juiciness and overall acceptability.

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