The study analyzed fresh camel, cow, and goat meat for physicochemical properties, including pH, moisture, protein, fat, ash, crude fiber, vitamins, and metal concentrations. Camel meat had the highest pH (6.01 ± 0.04) and fat content (6.48 ± 0.03%), cow meat had the highest moisture, and goat meat exhibited the highest protein (23.63 ± 0.01%) and ash content (1.03 ± 0.03%). Vitamins A, E, and D levels were consistently low across samples. Essential metals such as sodium (452.55-508.81 mg kg