الفهرس 
AbstractOnly 14 pages are availabe for public view
Abstract
The aim of this work was to find out some natural compounds to be added to some meat products (beef burger and beef sausage) to increase their shelf-life and in the same time these compounds thought to be safe. This investigation was carried out to study the antimicrobial and antioxidant effect of water and ethanolic extracts of mint, rosemary, watercress and chitosan. Investigated materials were subjected to Chemical and Physicochemical analysis. Frozen meat samples used in preparing burger and sausage were Chemical and Microbiologically evaluated. Burger and sausage samples were evaluated organoleptically as well as chemical, physical and quality properties, also samples were subjected to microbial analysis during cooling storge at 5 ±1 ˚C up to 6 days. The antioxidant efficiency of mint, rosemary, watercress and chitosan led to an increase the shelf life of the meat products. Beef burger and sausage samples treated with mint, rosemary, watercress and chitosan extracts were the most preferable treatments for extending the shelf life, market acceptability and keeping quality of investigated products.