الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Meat is the most important source of food for people in every
here as it supplies the consumers with the needed nutritive ements such as high quality
proteins, including essential amino cids, B-complex, vitamins which is absent in plant foods
and ertain minerals especially iron and phosphorous beside that meat as high calories value.
The present study was carried out on 80 samples (40 of each of eef and camel minced meat )
collected randomly from different utcher shops at Zagazig city, Sharkia governorate, at
different vels of sanitations, and all collected samples were examined for rganoleptically and
bacteriological for the presence of E. coli.
The results declared that the acceptable color in examined mples was 85%, 95% and 85% and 100% for
commercial beef, boratory beef, commercial camel and laboratory camel spectively.
The acceptable odor was recorded in 90%, 95%, 95% nd 100% of examined commercial beef,
laboratory beef, ommercial camel and laboratory camel respectively. The normal onsistency of meat
was firm and tenderness while abnormal was oft and flappy. The data declared that 85% for
commercial beef,
5% for laboratory beef, 85% for commercial camel and 100% for boratory camel.
Results declared that pH value of the examined samples were
.45 to 5.69 with a mean value of 5.55 ± 0.025 for commercial beef,
.57 to 5.76 with mean value of 5.65 ± 0.008 for commercial camel,
.45 to 5.57 with mean value of 5.50 ± 0.014 for laboratory beef nd 5.51 to 5.64 with mean value of
5.57 ± 0.008 for laboratory amel.
The recorded results indicated that the mean values of MPN of.