الفهرس 
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Abstract
A total of 100 random samples of minced meat, beef burger, sausage and kofta (25 of each) were collected from a meat processing plant to evaluate their microbial quality. The plane of examination was done as follows : 1.At zero time after production. 2.After storage at -18°C for 2, 4 and 6 months. The bacteriological examination indicated that the mean values of APC of examined samples of minced meat, beef burger, sausage and kofta were 2.18 x 106 + 0.76 x 106, 9.78 x 105 + 2.93 x 105, 1.07 x 106 + 0.42 x 106 & 7.24 x 105 + 1.38 x 105/g at zero time, 5.03 x 106 + 1.21 x 106, 3.26 x 106 + 0.92 x 106, 4.36 x 106 + 1.27 x 106 & 2.24 x 106 + 0.91 x 106/g after 2 months 1.19 x 107 + 0.33 x 107, 8.73 x 106 + 3.14 x 106, 9.98 x 106 + 3.51 x 106 & 6.96 x 106 + 1.71 x 106/g after 4 months and 7.56 x 107 + 2.05 x 107, 2.10 x 107 + 0.81 x 107, 3.75 x 107 + 1.02 x 107 & 9.83 x 106 + 2.94 x 106/g after 6 months of frozen storage, respectively. The mean values of total coliform counts of examined meat products stored at -18°C at zero & 6 months were 6.42 x 102 + 1.77 x 102 & 7.38 x 103 + 2.27 x 103/g for minced meat, 1.35 x 102 + 0.46 x 102 & 1.14 x 103 + 0.47 x 103/g for beef burger, 2.87 x 102 ± 0.92 x 102 & 3.75 x 103 ± 1.22 x 103/g for sausage and 1.06 x 102 ± 0.29 x 102 & 9.32 x 102 + 2.85 x 102/g for kofta, respectively.