ABSTRACT Experiments were carried out to study different engineering parameters affecting the performance of camel meat grinder in order to increase product quality and decrease both energy and cost. The grinder shaft was designed so as to save it from over loads and high stresses. The grinder performance was studied as a function of change in meat mass (250, 450, 650 and 850 g), rotational speed (200, 250, 300 and 380 rpm), die holes diameter (4 and 6mm) and number of blades (4, 6 and 8 blades). Performance was evaluated was in terms of water holding capacity, grinder productivity, required power, energy requirements and grinding cost. The experimental results reveal that the grinder performance was in the optimum region under the following conditions: - The grinder shaft must be designed at a 25 mm diameter. - Operate the grinder at a rotational speed of 300 rpm (0.39 m/s). - The extruding plate was to be 6mm die hole diameter. - The meat mass should be ranged from 450 g to 650 g. - Using 6 blades in the meat grinder.