الفهرس 
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Abstract
A total of 20 samples collected from raw beef meat were purchased from different butcher’s shopes at Zagazig city, El-Sharkia governorate, Egypt and were examined organoleptically and each sample divided into five parts (raw, boiled, stewed, part cook under hydrostaticpressure and fried) were examined bacteriologically with a determination of histamine contents, Beside declaring the relationship between histamine content and other studied parameters (Total Enterobacteriaceae count, total proteolytic bacterial count,total aerobic spore former bacterial count)
1- Organoleptic examination:
Organoleptic examination of raw beef meat revealed that 80% of the samples were fit for human consumption with bright red colour , normal fleshy odour and firm texture. while 20% border line (judged for rapid consumption) with dark red colour , abnormal fleshy odour and soft texture.
2- Bacteriological examination:
Samples were bacteriologically evaluated through determination of total Enterobacteriaceae count, Total aerobic spore former bacterial count and total preoteolytic bacterial count
The mean values of Enterobacteriaceae counts (cfu/g) were 5.78±0.04, 4.49±0.15, 4.95±0.07, 4.32±0.09, 5.45±0.05 for fresh samples and sample which cooked by Boiling, frying, hydrostatic pressure and stewing respectively and reduction percent are 22.32, 14.36, 25.26, 5.71 for sample which cooked by Boiling, frying, hydrostatic pressure and stewing respectively.
The mean values of proteolytic bacterial count (cfu/g) were 5.88±0.07, 5.32±0.09, 5.62±0.09, 5.25±0.08, 5.82±0.07 for fresh samples and sample which cooked by Boiling, frying, hydrostatic.