Objective To investigate the sensory changes of camel meat stored at different temperatures (4, 15, and 25 ℃) and establish a shelf-life prediction model based on sensory differences. Methods By simulating actual storage conditions, the changes in color, electronic tongue taste indices (umami, saltiness, sourness, sweetness, etc.), and electronic nose olfactory indicators (nitrogen oxides, methane, sulfides, etc.) of camel meat were analyzed. Zero-order reaction kinetics models and the Arrhenius equation were used to fit the data, establishing a shelf-life prediction model based on color, electronic tongue and electronic nose metrics. The model was validated using pH, total bacterial count and total volatile basic nitrogen (TVB-N). Results At 4 ℃, there was no significant change in the lightness (L^*) and redness (a^*) of camel meat (P>0.05), while the a^* value significantly decreased at 15 ℃ and 25 ℃ (P<0.05), and yellowness (b^*) showed an upward trend across all temperatures. Taste analysis revealed that umami (AEE), saltiness (CT0), sourness (CA0) and astringency (AE1) intensities increased with time and temperature, whereas sweetness (GL1) intensity decreased. Electronic nose detection found that concentrations of nitrogen oxides (W5S), methane (W1S), sulfides and terpenes (W1W) and alcohol compounds (W2S) significantly increased over storage time. The calculated shelf lives based on color, electronic tongue and electronic nose were 7.23, 6.24 and 6.12 d, respectively. Verification using camel meat stored at 6 ℃ showed high prediction accuracy of the electronic tongue model, but significant discrepancies were observed among shelf lives predicted by different physicochemical indicators (e.g., total bacterial count, pH, TVB-N). Conclusion This study successfully establish a shelf-life prediction model based on sensory characteristics. The prediction models established based on the electronic tongue and electronic nose show good agreement with validation results based on pH, with relative errors of -2.80% and -4.67%, respectively. Different physicochemical indicators have varying degrees of strictness towards meat quality requirements, with total bacterial count being the most stringent and TVB-N relatively more lenient. This study provides a reference for the quality monitoring of fresh camel meat.