الفهرس 
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Abstract
This study was conducted on a number of 100 samples randomly collected from beef domestic and imported meat from Alexandria and El -Behira governorates, the number (50 samples of local meat -50 sample of imported meat ) from a number of slaughterhouses and distribution markets, all samples were examined physically and chemically and microbiologically, the results were: -
1- Sensory evaluation: - the color , odor and consistency were normal in local meat and imported meat .
2- pH values of local meat and imported meat were ranged from 5.54 to 6.08 with an average of 5.71 + 0.02 and from 5.55 to 6.07, with an average of 5.76 + 0.02 respectively. Also there is a significant difference between the mean values of pH in local meat and imported meat at (P< 0.01).
3-The total volatile nitrogen (mg%) in local meat and imported meat were ranged from 3.13 to 26.71, with a mean value of 10.86 + 0.78 and from 9.79 to 25.64, with a mean value of 14.36 + 0.37 mg %, respectively, also there is a significant difference at (P < 0. 01) between the mean values ot total volatile nitrogen mg% in local meat and imported meat.
4- The Thiobarbituric acid values mg/kg in local meat and imported meat were ranged from 0.03 to 0.27, with an average of 0.128 + 0.01 and 0.08 to 0.28, with an average of 0.164 + 0.01 mg%, respectively. Also there is a significant difference between the mean values of thiobarbituric acid mg% in local meat and imported meat at (P≤ 0.01).
5- The mean values of total Aerobic bacterial count cfu/g in local meat and imported meat were 9.3 × 105 + 1.47 × 105 and 1.8× 106 + 3.07 × 105 with 1.9× 104, as a minimum and 1.2× 106 as a maximum and 6 × 105 as a minimum and 9.1 × 106 as a maximum, respectively. There is a significant difference between the mean values of total mesophilic bacterial counts in local meat and imported meat (P ≤ 0.01).
6 - The total Enterobacteriaceae count in local meat and imported meat were ranged from 2.3 × 104 to 1.4 × 105 , with an average of 1.2 × 105 + 1.82 × 104 and from 2.0 × 104 + 5.1× 105 , with an average of 7.1 × 104 + 1.13 × 10 cfu/g. respectively, also there is a significant difference between the mean values of Enterobacteriaceae count cfu/g of local meat and imported meat (P≤ 0.01).
7- The total Coliform count in local meat and imported meat were ranged from 2 × 103 to 1.3× 105 , with an average of 1.40 × 104 + 0.23 × 103 and from 3 × 104 to 6.1 × 105 , with an average of 9.1 × 104 + 1.1× 104 cfu/g, respectively, also there is a significant difference between the mean values of Coliform count cfu/g of local meat and imported meat (P≤ 0.01).
8 - The Total Staphylococcal count in local meat and imported meat were ranged from 7.5 × 103 to 1.3× 105 , with an average of 2.9 × 104 + 2.2 × 103and from 7.1 × 102 to 0.37 × 104 , with an average of 1.9 × 103 + 9.4× 102 cfu/g, respectively, also there is a significant difference between the mean values of Staphylococcal count cfu/g of local meat and imported meat (P≤ 0.05).
9 - The total mould and yeast count in local meat and imported meat were ranged from 1.3 × 102 to 1.4× 103 , with an average of 8.7 × 102 + 1.6 × 102and from 2.3 × 10 to 72 × 104 , with an average of 7.2 × 103 + 5.1× 103 cfu/g, respectively, also there is a significant difference between the mean values of mould and yeast count cfu/g of local meat and imported meat (P≤ 0.01)