الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Abstract
Meat products form an essential component of the non-vegetarian diet. Meat products are liked for their unique taste and are rich in nutrients, providing the best quality protein, essential fatty acids, essential amino acids and a number of minerals and vitamins particularly B12 group. In the current study a total of 160 random samples of meat products represented by minced meat, sausage, beef burger and frankfurter (40 of each) collected from different supermarkets located in Shibin Elkom city, Menoufia governorate, Egypt, were subjected to sensory evaluation (color, odor & taste), chemical examinations to evaluate their nutritive value (moisture, protein, fat, carbohydrate and ash), keeping quality indices (pH, TVB-N and TBA) and chemical additives residues (nitrite, phosphate, ascorbic acid and monosodium glutamate) and bacteriological examinations (Salmonellae, E. coli, pseudomonas spp., Aeromonas spp. and S. aureus) for determination of their fitness for human consumption through the standardization of the obtained results with the Egyptian legislation stipulated for such products (EOS, 2005). The obtained results revealed that the mean values of moisture
% in the examined meat product samples were 72.08 ± 5.24 for minced meat, 61.73 ±
3.19 for sausage, 59.29 ± 2.85 for beef burger and 58.46 ± 2.62 for frankfurter.
Additionally, 57.5, 70, 82.5 and 90% of the examined minced meat, sausage, beef burger and frankfurter samples, respectively were accepted. The mean values of protein
% in the examined meat product samples were 15.92 ± 1.04 for minced meat, 11.87 ±
0.93 for sausage, 12.35 ± 0.79 for beef burger and 13.18 ± 0.75 for frankfurter.
Additionally, 45, 60, 67.5 and 77.5% of the examined minced meat, sausage, beef burger and frankfurter samples, respectively were accepted. Regarding fat %, 65, 80,
87.5 and 92.5% of the examined minced meat, sausage, beef burger and frankfurter samples, respectively were accepted. Regarding carbohydrate %, 75, 82.5 and 87.5%
of the examined sausage, beef burger and frankfurter samples, respectively were accepted. Moreover, 90, 77.5 and 85% of the examined minced meat, sausage and frankfurter samples, respectively were accepted on the basis of ash %. Regarding
keeping quality indices, the mean values of pH in the examined meat product samples were 5.88 ± 0.02 for minced meat, 6.27 ± 0.03 for sausage, 6.20 ± 0.01 for beef burger and 6.04 ± 0.01 for frankfurter. Regarding TVB-N (mg/100g) in the examined meat
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product samples, 90, 95, 100 and 100% of the examined minced meat, sausage, beef burger and frankfurter samples, respectively were accepted. All samples of beef burger and frankfurter were accepted, while 87.5 and 95% of the examined minced meat and sausage samples, respectively were accepted on the basis of TBA (mg/Kg). Regarding chemical additives, the mean values of nitrite contents (ppm) in the examined meat product samples were 52.14 ± 2.06 for sausage, 49.63 ± 2.35 for beef burger and 28.59
± 1.71 for frankfurter, while nitrite could not be detected in all examined minced meat samples. All samples of minced meat and frankfurter were accepted, while 92.5 and 97.5% of the examined sausage and beef burger samples, respectively, were accepted on the basis of nitrite content (ppm) according to EOS (2005). All samples of minced meat and sausage were accepted while, 72.5% of the examined frankfurter samples were accepted, but all samples of beef burger were unaccepted on the basis of phosphate content (%) according to EOS (2005). The mean values of ascorbic acid contents (ppm) in the examined meat product samples were 393.8 ± 15.7 for minced meat, 226.3 ± 10.9 for sausage, 301.5 ± 9.4 for beef burger and 152.2 ± 7.1 for frankfurter. All samples of minced meat were accepted, while 90, 95 and 97.5% of the examined sausage, beef burger and frankfurter samples, respectively, were accepted on the basis of monosodium glutamate content (ppm) according to EOS (2005). Bacteriological examination revealed that the incidence of Salmonellae isolated from the examined samples of meat product were 20%, 17.5%, 12.5% and 5% of the examined minced meat, sausage, beef burger and frankfurter samples, respectively. Results indicated that 13.75% of the examined samples of meat product were categorized as unaccepted on basis of detection and isolation of Salmonella spp. in these products according to EOS (2005). The incidence of E. coli isolated from the examined samples of meat product were 25%, 20%, 12.5% and 7.5% of the examined minced meat, sausage, beef burger and frankfurter samples, respectively. Results indicated that 16.25% of the examined samples of meat product were categorized as unaccepted on basis of detection and isolation of pathogenic E. coli in these products according to EOS (2005). Referring to the obtained results of Pseudomonas spp., minced meat samples were the most contaminated samples with different Pseudomonas spp. serotypes, followed by sausage, burger and frankfurter, respectively. Moreover, P. fluorescens was the most isolated strain in the examined samples. Referring to the obtained results of Aeromonas spp., minced meat samples were the most contaminated samples with different Aeromonas spp. serotypes, followed by sausage, beef burger and frankfurter, respectively. Moreover, A. sorbia was the most isolated strain in the examined samples. It is evident from the results that the highest count of S. aureus in the examined samples of meat product was recorded in the examined minced meat samples with a mean value of 1.98×103 ± 0.25×103 cfu/g after that is coming sausage samples with a mean value of 9.64×102 ± 1.17×103cfu/g., while the lowest count of S. aureus in the examined samples was recorded in frankfurter samples with a mean value of 2.16×102 ± 0.20×103 cfu/g, then followed by beef burger samples with a mean value of 5.03×102 ± 0.42×103 cfu/g. Additionally, 30, 25, 15 and 10% of the examined minced meat, sausage, beef burger and frankfurter samples, respectively, were categorized as unaccepted on basis of S. aureus counts in these products according to EOS (2005).