الفهرس 
Meat products
Hazard Analysis Critical Control Points (HACCP) system as a food safety toolOnly 14 pages are availabe for public view
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Abstract
Hafssa Bakheet El-Talib El-Nashi. “Application of Certain Quality
and Safety Criteria during Processing of Some Meat Products”.
Unpublished master of Science Thesis, Department of Food Science,
Faculty of Agriculture, Ain Shams University, 2016
The aim of this study was targeted to improve the quality and
safety of prepared beef burger and sausage products through the
application of HACCP and Critical Control Points ”HACCP” preventive
tools. Its actions can protect the product from the dangers that affect the
safety and health of the consumer, also to evaluate the effects of adding
various levels of pomegranate peels powder as natural antimicrobials and
antioxidants additives on keeping different quality characteristics of
prepared beef burger and sausage products. The effect of pomegranate
peels powder at concentrations of 1, 2 and 3% on the quality
characteristics of different prepared samples was determined during
storage at (4±1 °C) for 12 days. Chemical compositions, physical,
physicochemical and chemical characteristics, microbiological criteria,
cooking quality and sensory characteristics of different collected and
prepared beef burger and beef sausage samples were determined. The
addition of different concentrations of pomegranate peels powder caused
high storage stability and reduced values of TBARS and TVN of prepared
beef samples during refrigerated storage compared to control beef
samples. The microbiological criteria of prepared beef burger and beef
sausage samples with pomegranate peels powder were also improved.
This could be due to the presence of phenolic compounds in pomegranate
peels which could act as antioxidant and antimicrobial substances.
Prepared beef burger and beef sausage samples containing pomegranate
peels powder recorded high cooking quality and sensory characteristics in
comparison to control beef burger and beef sausage samples.
Key words: Beef burger, Beef sausage, Cooking characteristics,
Microbiological criteria, Pomegranate peels and Sensory characteristics.