الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Meat is an important source of animal protein and many other nutrients, so it is imperative that we carefully examine these meat and make sure that they do not contain any of the intestinal bacteria that cause many diseases, but slaughtered animals are exposed to many stress factors before slaughter, which affects the microbiological quality of meat through The migration of intestinal bacteria from inside the intestine to the depths of the tissues of the carcass until it reaches the various lymph nodes, liver and meat of carcasses of animals exposed to this stress. These bacteria contain many causes of food poisoning and also spoilage of meat, which poses a great danger to the health of the consumer as well as to the economic aspect of the food chain. And through this study, we evaluate the impact of slaughtered animals on different forms of stress before slaughter, while not allowing these animals to rest to restore their physiological state, as this stress in its various forms and degrees facilitates and accelerates the displacement of intestinal microbes from within the animal’s intestinal cavity to the depths of the parts of the carcass, including meat and liver. And the lymph nodes that are exposed to entering the food chain and thus expose the health and safety of the consumer to many risks and diseases. This study was conducted on 300 samples collected from 25 cow carcasses and 25 buffalo carcasses, each carcass was represented by six samples, they are mesenteric lymph nodes, hepatic lymph nodes, anterior scapular lymph nodes and anterior femoral lymph nodes, in addition to a piece of meat and the caudal lobe of the liver. Each sample, upon collection, was treated with a micro-bacterial examination in the laboratory, recording the bacterial count of intestinal bacteria in its tissues, in addition to classifying these bacteria using various biochemical tests. Therefore, we recommend the establishment of waiting pens in our slaughterhouses, as well as taking care of resting the animals before slaughter in order to obtain high-quality and safe meat.