الفهرس 
Introduction
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Abstract
Meat and its products are considered the most favorable foods for consumers when compared with vegetables because of its beloved taste and odor beside its high nutritional value which refer to its high animal protein content rich in all essential amino acids. These beside its fat content, vitamins and minerals which are essential for human body. Therefore, this study was carried out to evaluate chemical, microbiological, organoleptic and nutritional values of some meat products such as sausage and burger which collected from local market at Mansoura city to determine its validity for human consumption and its agreement with Egyptian standards. That is beside manufacturing new sausage formulas by using different percents of meat replacers such as defatted soy flour and chickpea paste (boil and minced). Studying the effect of these replacers with different packaging conditions such as air, under vacuum or 100 % N2 on chemical, physical, nutritional, organoleptic and microbiological properties of different sausage formulas.The most important results can be summarized as follows: Part Ι: Meat products collected from local market: Sausage samples: There were significant differences (P< 0.05) in moisture and fat contents between different examined sausage samples. On the other hand, no significant difference (P>0.05) in protein, ash and carbohydrates contents was observed. The chemical composition of different sausage samples ranged from 54.35 to 60.58% moisture; 13.78 to 15.68 % protein; 18.17 to 22.22 % fat; 2.10 to 2.41 % ash and 4.23 to 5.59 % carbohydrate contents. Results indicated that, grade І sausage samples had the highest protein and fat contents beside lowest moisture and ash contents when compared with grade ІІ sausage samples. Cholesterol content of different examined sausage samples ranged from 75.10 to 100.7mg / 100 gm. Also, grade І sausage samples had higher cholesterol content when compared with grade ІІ sausage samples. Significant differences (P< 0.05) were recorded in some chemical properties (TVN and TBA) between examined sausage samples. Total volatile nitrogen (TVN) and thiobarbituric acid (TBA) of different examined sausage samples ranged from 15.19 to 21.77 mg/100gm and 0.589 to 0.879 mg malonaldhyde/kg sample, respectively.Results of physicochemical properties (pH-value and color intensity) indicated that, pH values and color intensity of different sausage samples ranged from 5.72 to 6.2 and 0.1025 to 0.188 OD at 542mn, respectively. Moreover, grade ІІ sausage samples (S2 and S4) had the lowest pH values and color intensity comparing with grade І sausage samples.Grade І sausage samples (S1 and S3) had significantly higher water holding capacity to be 3.35 and 4.10 cm2/0.3 gm than grade ІІ sausage samples (S2 and S4) being 5.25 and 5.70 cm2/0.3 gm respectively. Burger samples: Results indicated that, the chemical composition of all examined burger samples was varied from 56.17 to 63.22 % moisture; 10.72 to 15.27% protein; 12.04 to 17.98 % fat; 2.21 to 2.87 % ash and 7.76 to 10.63 % carbohydrate content. Grade І burger samples had significantly higher protein and fat contents than grade ІІ burger samples. Also, grade ІІ burger samples showed lower protein content and may be rejected as being lower than the permissible level (not less than 15%) given by the Egyptian Standard. On the other hand, fat content of all examined burger samples was in the range of permissible level reported by Egyptian Standard. There were significant differences (P< 0.05) in cholesterol content and chemical properties (TVN and TBA) between examined burger samples. On contrary, no significant differences (P> 0.05) in physicochemical properties (pH-values and color intensity) were recorded.Cholesterol contents in all examined burger samples ranged from 65 to 86.40 mg /100 gm. Grade І burger samples (B1 and B3) showed the highest cholesterol content (86.4 and 78.5 mg/100 gm, respectively) when compared with grade ІІ burger samples. Part II: preparation of beef sausage formula: Frozen round beef meat which was used in preparation of sausage contained 72.03% moisture, 19.57% crude protein, 7.10% crude fat and 1.30% and total ash (on wet weight basis). Moreover, thiobarbituric acid, total volatile nitrogen, pH value and color intensity were 0.237 mg malonaldehyde / kg sample, 10.50 mg/100 gm, 5.91 and 1.089 OD at 542 nm, respectively. Also, the results indicated that, water holding capacity and plasticity frozen round beef were 4.35 and 2.75 cm2/0.3g, respectively. • defatted soy flour (DSF) and chickpea paste (CP) contained 8.31 and 44.24% moisture, 47.23 and 14.21% crude protein, 5.68 and 2.94% crude fat, 3.12 and 1.42% total ash and 31.86 and 37.19% total carbohydrates (on wet weight basis).There were significant differences (P ≤ 0.05) in moisture content between different sausage formulas either at zero time or along cold storage periods. All sausage formulas had significantly low moisture content compared with the control sample. Also, the moisture content of sausage formulas significantly decreased by the increment of replacement ratio with both meat replacers from 10 to 20%. These results indicated the high level of microbial contamination of different sources either for the raw materials or the end products after processing.