الفهرس 
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Abstract
One hundred random samples of ready to eat meat (25 each of raw meat, beef burger, basterma and luncheon) collected from butchers’ shops and markets located in El-Minofia governorate and were examined for detection of the quality assurance including physical, chemical and microbiological examination.
The results obtained can be summarized as follows:
1. Physical examination revealed that normal colour was detected in
84, 52, 68 and 88%, while other abnormal colours were observed in 16, 48, 32 and 12% of the examined samples of raw meat, beef burger, basterma and luncheon, respectively. As regard to odour and taste, 80 76, 72 and 96% were acceptable, whereas 20, 24, 28, and 4% were unacceptable of the examined samples, respectively. The consistency varied between normal in 96, 60, 84 and 92% in the examined samples of raw meat, beef burger, basterma and luncheon, and abnormal consistency in 4,40, 1. and 8% in the examined sample.
2. Chemical examination:
• The pH of examined samples lied between 5.3 to 6.8, 5.1 to 6.9,
4.3 to 5.14 and 5.3 to 6.7 with mean values of 6.05 ± 0.067, 6.2 ±
0.096, 4.71 ± 0.056 and 6.15 ± 0.068, respectively in the examined
samples of raw meat, beef burger, basterma and luncheon.
• Eber’s test revealed that the positive results were 0, 20, 12 and 4%, of the examined samples of raw meat, beef burger, basterma and luncheon, respectively.