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Abstract
The aim of the present work is to evaluate the quality of meat infected with cysticercous and that infexted with sarcocyct with non infected meat as following :
1-Microbiological load of infected meat by estimation of :
a-Total aerobic bacterial count.
b-Total enterobateriaceae count.
c-Staphylococcus aureus count.
d-Yeast and mould count.
2 Chemical examination of infected meat by determination of :
a-pH value.
b-Protein, fat, ash and moisture precentages.
3-Parasitological examinations.
4-Histopathological examinations.