الفهرس 
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Abstract
The sums of 100 samples of fresh sausage (class II & class III) were collected from different localities of Ismailia governorate and evaluated for proximate analysis.The mean of moisture, protein, fat and ash content of the lower grade sausage (III) was 52.12, 4.59, 35.01 and 6.21 respectively. The mean of moisture, protein, fat and ash content of the high grade sausage (II) was 60.07, 14.72, 28.61 and 4.37 respectively. In the other part of the study, pomegranate peel extracts were used for improving sausage quality due to its excellent nutritional and health value. Their peel extracts in concentrations of 1%, 2% and 3% were studied for improving the bacteriological quality of the oriental sausage. Total aerobic plate counts over the period of storage under refrigeration; where it attained to zero cfu/g after 6 days with all of the pomegranate extracts concentrations corresponding 4.1 x 10 3 cfu/g. Both of the enterobacteriaceae and E. coli
cannot be detected in samples prepared with 3% extract after 9 days storage at 4.0 O C + 1.0 O C, meanwhile the salmonella group failed to detected.