الفهرس 
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Abstract
Meat and meat products like minced meat and beef burger are
essential sources for animal’s derived protein. It contains all essential
amino acids, many minerals as sodium, potassium, calcium, iron,
phosphorus besides traces of vitamins such as vitamin B12 and niacin
required for maintaining life and promoting growth.
This study aimed firstly to investigate the hygienic status and
chemical quality of both minced meat and beef burger marketed in
Zagazig city, Egypt. The second aim of this study was to investigate
the effects of some volatile oils such as thyme and sesame oils under 2
concentrations 0.5% and 2% in improving the bacteriological
condition of beef burger.
A total of 80 samples (40 of each of minced meat and beef
burger) were collected from different localities or retail shops at
Sharkia Governorate, Egypt. The collected samples were subjected to
organoleptic, bacteriological and chemical examinations.
The eighty examined minced meat and beef burger samples
showed normal organoleptic attributes (brick red color, fleshy odor,
acceptable taste and firm consistency).
(1) Aerobic plate count:
Total bacterial counts are a widely accepted measure for the
general degree of microbial contamination and hygienic conditions of
processing. The high number of TBC indicated the poor hygienic
conditions during food preparation and processing.