الفهرس 
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Abstract
v. SUMMARY
The present study was initiated to investigate some microbiological
and chemical characteristics of market-made pasterma
as well as Borne important aspects in the course of preparation of
pasterma as manufactured in Egypt. It is belived that results of
the present investigation will help the efforts for the
characterization of market-made pasterma as well as the amendement
of the gUidlines for preparation of pasterma together with other
~ured meat products. The present investieation was presented
under four sub-headines as follows:-
Part I. Chemical and microbiological analysis of local marketmade
past erma:
The aim of this part was to evaluate some samples of local
market-made pasterma chemically and microbiologically to find out
its SUitability for human consumption and compatibility to the
Egyptian Standards for pasterma (1960,1970) compared to a control
sample,
Samples of loca.l-made pasterma
and a control sample prepared in the laboratory were examined.
1- microbiological analysis of market-made pasterma samples
revealed that the aerobic bacterial count
ranged from 4.10xl0
6
to 3.60x108 , while it was in control
pasterma sample 3.20xl0
6
cells/g. The mean value of market-made
paaterma samples was 2.47xl08 cells/g.
2- The aerobic bacterial spores count for market-made pasterma
samples ranged from J.80xlO to 1.90xlOJ, While it was in control