الفهرس 
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Abstract
A total of 100 swabs from surface of sheep and goats carcasses (50 of each) were collected to determine their physical, chemical and microbiological quality. The obtained results revealed the following:
1. Sensory evaluation:
All of the examined sheep and goat’s meat were normal in color, odour and consistency. This is may be due to the fact that all samples were collected from the abattoir short time after slaughtering and dressing of the carcasses.
2. Chemical evaluation:
pH Value: The mean values of pH in sheep and goat’s meat were 5.76±0.10 and 5.68±0.01 with minimum values of 5.62 and 5.57 and maximum values of 5.94 and 5.8, respectively. Also there is a significant difference between the mean values of sheep and goat’s meat carcasses (P<0.05).
Protein content: The mean values of protein percent in sheep and goat’s meat were 18.96± 0.13 and 17.89 ± 0.12, with minimum values of 17.4 and 16.2, and maximum values of 21 and 19.3, respectively. Also, there is a significant difference between the mean values of sheep and goat’s meat carcasses (p<o.oo1).
Fat content: The mean values of fat percent in sheep and goat’s meat were 3.72 ± 0.10 and 2.81± 0.10, with a minimum values of 2.6 and 1.8, and maximum values of 5.1 and 4.3, respectively. Also, there is a significant difference between the mean values of sheep and goat’s meat carcasses (p<o.oo1).
3. Microbiological evaluation:
Total Mesophilic Bacterial Count: the mean values of total Mesophilic bacterial count cfu/ cm2 in sheep and goat’s meat were1.0 x 104 ± 2.3 x 103cfu/cm2, with minimum values of 6.0 x 102 and 1.4 x 102 cfu/cm2 , and maximum values of 7.4 x 104 and 5.4 x 104 cfu/cm2, respectively. Also, there was a significant difference between the mean values of total Mesophilic bacterial count in sheep and goat,s meat carcasses (p < 0.01).
Total Enterobacteriaceae Count: The mean values of total Enterobacteriaceae count cfu/cm2 in sheep and goat’s meat were 1.1x103±1.95x102 and 7.71 x 102 ± 1.60 x 102, with minimum values of 4.0 x 102 and 1.0 x 102, and maximum values 7.4 x 103 and 7.2 x 103, respectively. There is a significant difference between the mean values of total Enterobacteriaceae count in sheep and goat’s meat carcasses (p<0.05).
Total Coliform Count: The mean values of total Coliform count cfu/cm2 in sheep and goat’s meat were 2.32x102 ± 0.28x102and 1.26x102± 0.15x102, with minimum values of 1.0 x 102 and 1.0 x 102, and maximum values of 7.20 x 102 and 4.10 x 102, respectively. Also, there is a significant difference between the mean values of total Coliform count cfu/ cm2 of sheep and goat’s meat (p<o.oo1).
Total Mould Count: The total mould count cfu/ cm2 in sheep and goat’s meat were ranged from 1.0 x 102 to 9.0 x 102 with an average of 2.8 x 102+ 4.0 x 10and from 0.01 x 102 to 7.0 x 102 with an average of 1.5 x 102+5.0 x 10 cfu /cm2 respectively, the mean values of mould count cfu/cm2 of sheep and goat’s were significantly different at (P < 0.05).
Total Yeast Count:The mean values of total yeast count cfu/ cm2 of sheep and goat’s meat were 2.10 x 102 ± 6.0 x 10 and 8.3 x 102 ± 2.0 x 10 cfu/ cm2, with a minimum values of 1.0 x 102 and 3.0 x 102, and maximum values of 3.0 x 103 and 3.0 x 103, respectively. Also, there is a significant difference between the mean values of total yeast count cfu/ cm2 of sheep and goat’s meat (p< 0.05).
Incidence of E.coli:The incidence of enteric bacteria of sheep and goat’s meat samples were 8% ,20% as E.coli , 14%,14% as K.pneumonia, respectively, and 2% as K.aerogenes,6% as K.rhinoscleromatis in goat’s . There is a significantly different at (p< 0.05) and (chi2= 7.63).
Incidence of Salmonellae: It couldn’t be detected from any examined samples.
Incidence of Staphylococcus aureus:The incidence of Staphylococcus aureus coagulase positiveand negative in the examined sheep and goat’s meat samples were 24%, 6% and 28%,20%, respectively. There is a significantly different at (p< 0.05) and (chi2= 3.20).