الفهرس 
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Abstract
- Summary
The several cases of meat adulteration broadcasted by the media in the last years have intensified consumers’ concerns regarding the composition of the foods they are eating.
In the present work, one hundred random samples of RTE meat products, represented by kabab, burger, kofta, sausage and hawawshi (20 or each), which were collected randomly from Cairo and Menoufiya Governorates, were examined for species adulteration by different techniques.
1. Glycogen (%) levels
The obtained results of glycogen levels (%), revealed that 10, 15, 15, 20 and 30% of the examined kabab, burger, kofta, sausage and hawawshi supposed to be substituted with equine meats with mean values of 0.31 ± 0.01, 0.37 ± 0.02, 0.42 ± 0.02, 0.50 ± 0.03 and 0.61 ± 0.05 (%), respectively. Thereby, hawawshi revealed the predominant prevalence of meat adulteration among the examined samples.
Significant differences (P≥0.05) were detected between the examined samples.
2. Precipitation test
The obtained results of PPT test, revealed that 10, 85, 85, 75 and 60% of the examined kabab, burger, kofta, sausage and hawawshi as adulterated samples, respectively. Out of 100 examined samples, 81 samples revealed 100% cattle meat, 7 samples composed of pure equine meats, 10 samples were combined cattle and equine meats, in addition, 2 samples reveled detection of canine meats; while pork meats were not detected in any of the examined samples.
In details, 2, 1, 2 and 2 samples of kabab, kofta, sausage and hawawshi products showed pure equine meats only; while 3, 2, 2 and 3 samples of burger, kofta, sausage and hawawshi revealed combined cattle meat with equine meats, respectively.