الفهرس 
Cover Page Title in EnglishOnly 14 pages are availabe for public view
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Abstract
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A total of 595 random samples (35) from each of forequarter meat, flank meat, minced and mixed for fotdog, hotdog paste, hotdog fmal product, minced and mixed meat for frankfurter, frankfurter paste, frankfurter final product, minced and mixed meat for luncheon, I. uncheon paste, 1 uncheon final product lean meat for rolled (keshta), keshta paste, keshta fmal product, lean meat for rosto, rosto paste, rosto fmal product were collected from some meat processing plants at Alexandira province. The weight of each smaple was about 500 grams. The samples were directly transferred to the laboratoyr under compelete aseptic condition with a minimum of delay, where they were examined chemically and microbiologically.
The results were summerized in table (18,19).
The public health singificance of isolated microorganisms, chemical composition and additives hazard were discused as well as suggested sanitary rules for products manufacture were discussed.