الفهرس 
ملخص الرسالة
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Abstract
Ninety samples of packed burger, sausage and minced meat (30 samples from each) were collected from several supermarkets. at various provinces in Egypt and examined histologically to determine the different tissues incorp¬orated ln every meat product. The average percentages of the different t issues in various samples were re¬corded.
The packed meat samples could be classified accord¬lng to their content of skeletal muse le into four gro-
ups, namely; high moderate (40-59%)
(more than 80%), and low quality
normal (60-79%), (less than 40%).
All samples of the packed meat products investigated contained skeletal muscle, adipose tissue, fibrous connective ti ssue. Foreign tissues (plant tissue, hyaline cartilage, spleen, pulmonary tissue, tendon, nerve ti ssue , blood ves sels cardiac muse le, smooth muse le) were detected with various percentages ln some samples.
Hi stologic al determination of ln meat produc ts product.
examination could be recommended for different ti ssues and their percentage to evaluate the quality of the meat
Therefore estimation of food stuffs and its suitabl¬ility for human consumption depends not only on the evaluation of its hygienic standard or performing bacter¬iologic al and chemic al examinations but also a histolo¬gical examination should be included.