الفهرس 
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Abstract
In this study a total of 100 samples from ready-to-eat meat products
including Beef Burger, Beef Shawerma, Chicken Banne and Chicken
Shawerma were collected from different localities at Cairo and Giza
Governorates, and were examined Bacteriologically and chemically as the
determination of aerobic plate count, Enterobacteriacae count, proteolytic
count, lipolytic count and the isolation of Staph. aureus and Salmonella spp. as well as the organoleptic examination including colour, taste, odour
and consistency and the same parameters of chemical changes as TBN and TBA and the obtained results showed that all the examined samples wereaccepted toward the colour, taste and odour and 10-20% from examined samples were showed friable consistency As regards to the Bacteriological examination, the mean value of
aerobic plate count were 8x104, 3.2x103, 8.3x105 and 1.79x103 for Beef
Burger, Beef Shawerma, Chicken Banne and Chicken Shawerma
respectively, while the number of positive for Enterobacteriaceae count
were 7, 10, 5 and 12 for Beef Burger, Beef Shawerma, Chicken Banne and
Chicken Shawerma respectively. With mean value of 1.1x102, 9.4x10, 1x102
and 1x102 respectively.
Concerning the proteolytic count, the positive samples were 3, 5, 1 and
2 for Beef Burger, Beef Shawerma, Chicken Banne and Chicken Shawerma
respectively. With mean value of 1.1x103, 22x104, 8.5x102 and 1.4x103
respectively.
There are 10 positive samples out of 100 examined meat product
samples for lipolytic count as 2 out of 25 Beef Burger samples, 4 out of 25
Beef Shawerma samples, 1 (one) out of 25 Chicken Banne samples and 3
out of 25 Chicken Shawerma samples with mean count value of 200, 300,
120 and 220 respectively.
No Salmonellae spp. was isolated from all examined samples whatever
the source or area of sample collection.
Concerning the Bacteriological isolation, there are 11 positive samples
out of 100 examined samples for Staphylococcus aureus, 5 out of them
were toxogenic strains. 3 were “A” type and 2 belonging to “C” type.
The results of “TBA” and “TBN” value of examined samples were
recorded as the mean value of “TBA” were 0.13, 0.19, 0.17 and 0.15 for
Beef Burger, Beef Shawerma, Chicken Banne and Chicken Shawerma
respectively. While the mean values of “TBN” were 8, 10.2, 8.9 and 17.5
for the forementioned samples respectively.