الفهرس 
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Abstract
A total of seventy five commercially produced frozen kofta samples were collected and divided into three groups (A, B &C) 25 samples for each. Samples of group A were sourced from ISO 22000 certified plants, samples of group B were sourced from HACCP certified plants while group C were samples sourced from non-certified plants at all for any food safety systems .The samples were subjected to the sensory, physicochemical, chemical, deterioration criteria and bacteriological analysis then the results were compared with the Egyptian standard (1973/2005) of kofta, this is beside measuring the fatty acid profile. The results revealed that group A had the lowest percentage of unacceptable samples with regard to the results of chemical compositions, deterioration criteria, microbial loads and saturated fatty acids followed by that of group B and group C, respectively,. Also the results of sensory attributes and physicochemical parameters of group A samples were the highest when compared with that of group B and group C. That’s mean the certified factories by ISO 22000 and HACCP, respectively, are seriously implementing good manufacturing practices (GMP) and using high quality raw materials beside commitment with the legislative requirements and human health. The experimental part assessed the effect of adding fat from different anatomical locations of the carcass (subcutaneous, mesenteric and kidney fat) on the quality attributes of beef kofta during its storage on -18oC for three months. Sensory quality of raw and cooked kofta with samples produced with subcutaneous fat had slightly higher scores than that produced with mesenteric and kidney fats. Moreover, frozen storage at -18ºC for 12 weeks induced slight decrease in all sensory parameters. Proximate chemical analysis showed non-significant differences in moisture, fat, protein and ash contents between different formulations, however the frozen storage resulted in slight but non-significant loss of moisture with subsequent increase in protein, fat and ash contents in the 3 formulations. Cooking loss was higher in kofta produced with subcutaneous fat (low saturated fatty acids) than that produced with mesenteric and kidney fats (high saturated fatty acids). Deterioration criteria revealed that frozen storage resulted in steady and slight non-significant increase in the pH, TVBN and TBA values for all formulations. Also bacteriological analysis showed that frozen storage induced slight effect on investigated bacteria in all formulations, where total aerobic mesophilic bacteria generally increased with varying rates while the coliforms and Staphylococci counts decreased in approximately all treatments at the end of storage period. the product formulated with kidney fat (high saturated fatty acids) had generally lower sensory panel quality either in raw or cooked samples, slightly more stable fat (Low TBA), higher eating quality characteristics (low cooking loss, high moisture retention and fat retention percentages) followed by those produced with mesenteric fat and finally that of subcutaneous fat.