الفهرس 
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Abstract
A total of 120 samples of smoked meat products (Hotdog, Frankfurter, Keshta and Rosto) were collected randomly from supermarkets and factory.
All collected samples were examined physically, chemically and bacteriologically.
Physical examination revealed that Hotdog was very good, Frankfurter was good while Keshta and Rosto were very good also in the samples collected from supermarkets, while the samples collected from factory were excellent.
Chemically: moisture, ash and pH, results revealed that the mean values of ,hoisture content of examined samples collected from supermarkets were 60.47 ± 0.39 in Hotdog, 62.52 ± 0.53 in Frankfurter, 71.72 ± 0.44 in Keshta and 72.20 ± 0.42 in rosto. While in samples collected from factory were 62.45 ± 0.62 in Hotdog, 61.83 ± 0.80 in Frankfurter, 72.31 ± 0.53 in Keshta and 72.99 ± 0.48 in Rosto, respectively.
The mean values of ash content were 2.39 ± 0.05 in Hotdog, 3.17 ± 0.08 in Frankfurter, 3.63 ± 0.42 in Keshta and 3.38 ± 0.14 in Rosto, respectively from samples collected from supermarkets. While in that of factory were 2.84 ± 0.08 in Hotdog, 2.99 ± 0.12 in Frankfurter, 3.68 ±
0.10 in Keshta and 3.52 ± 0.10 in Rosto, respectively.
The mean values of pH were 6.07 ± 0.22 in Hotdog, 6.25 ± 0.27 in Frankfurter, 6.27 ± 0.22 in Keshta and 6.27 ± 0.26 in Rosto, respectively from samples collected from supermarkets, while in factory were 6.00 ± 0.24 in Hotdog, 6.15 ± 0.25 in Frankfurter, 6.15 ± 0.21 in Keshta and 6.16 ± 0.24 in Rosto, respectively.
The mean values of total colony count in log10 were 5.080 ± 0.036
in Hotdog, 5.383 ± 0.297 in Frankfurter, 5.23 7 ± 0.221 in Keshta and
5.064 ± 0.269 in rosto in samples collected from supermarkets. While
in samples collected from factory were 2.953 ± 0.119 in Hotdog, 2.788
± 0.149 in Frankfurter, 2.0237 ± 0.067 in Keshta and 2.187 ± 0.110 in
Rosto, respectively.
The mean values of total pychrotrophic bacterial count in the samples collected from supermarkets in log10 were 5.793 ± 0.100 in Hotdog, 6.045 ± 0.277 in Frankfurter, 5.485 ± 0.272 in Keshta and 5.692 ± 0.194 in Rosto, respectively. While in the samples collected from factory were 3.919 ± 0.145 in Hotdog, 4.009 ± 0.141 in Frankfurter, 3.206 ± 0.155 in Keshta and 2.834 ± 0.111 in Rosto, respectively.