الفهرس 
MATERIAL AND METHODSOnly 14 pages are availabe for public view
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Abstract
Meat and meat products are considered an important source of animal protein because it contains a
high value of protein. Human always need a large quantity of animal protein specially products
which cooked fastly such as burger.
Meat products are exposed to contamination during transferring, preparation and handli11g of raw
meat, so these steps may lead to contamination of meat. Sensory and chemical studies were done on
some meat products (burger) to detect if this product was within the permissible limit of Egyptian
organization for standardization and quality control or not.
About 100 samples from beefburger were collected randomly from different shops, supermarkets
located in Cairo, Giza and Kalyobia Govemorates. These samples (25 of each) were related to
four processing factories (A,B,C and D).
These samples were examined for sensory evaluation before and after cooking (by frying in oil to
15minutes) and chemical analysis to determine weather these sample were within the permissible
limits or not.
1) Sensory evaluation:-
The sensory evaluation of 100 samples (beefburger) showed that they were within the permissible
limits in case of appearance (colour, comminution, forming, binding) and cooking (odour, weight
loss and form) except the sampler of factory D, the quality of colour decreased in 3samples (12%)
and the quality of forming, binding, odour , taste,
weight loss and form after cooking were decrease. The decrease in
quality was ranged from 16-25%.
2) Chemical analysis:-
The chemical analysis of burger samples revealed that, moisture
o ranged from 57.6o/o to 63.41% with a mean value of 59.22, whi l e
the number of non accepted samples was 3(12%) in case of beefburger samples related to factory A,
in case of beefburger samples related to factory B, the moisture % ranged from 55.28% to 62.98%
with a mean value of 59.21 % and the number of non accepted sample was 10(40%) while the moisture %
in case of beefburger samples related to factory C, it ranged from 56.30% to 63.32% with a mean
value of 58.67% and the numberof non accepted samples was 7(28%). The moisture % in case of
beefburger samples related to factory D, it ranged from 58.80% to 65.79% with a mean value of
61.67% and the number. of non accepted samples was 10 (40%).
Chemical analysis of burger sample revealed that, Protein % ranged from 13.1% to 16.49% with a
mean value of 15.16 , the number of non accepted sample was 10(40%) in case of beefburger samples
related to factory A. In case of beefburger samples related to factory B, the Protein % ranged from
13.1% to 16.92% with a mean value of 14.56% and the number of non accepted samples was 17(68%)
while the Protein °/o in case of beefburger samples related to factory C, it ranged from 12.00% to
15.04% with a mean value of 14.06% and the number of non accepted samples was 21(84%). The protein
% in case of beefburger samples related to factory D, it ranged
from 12.35°/o to 13.00% with a mean value of 12.73o/o and the number. of non accepted samples was
25 (100%).
Chemical analysis of burger samples revealed that, fat % ranged from 17.67% to 18.97% with a mean
value of 18.09%, the number. of non accepted samples was 0(0%) in case of beefburger samples
related to factory A. In case of beefburger samples related to factory B, the fat % ranged from
16.15% to 19.97% with a mean value of 17.85% and the number of non accepted samples was 0(0%) while
the fat % in case of beefburger samples related to factory C, it ranged from 16.00% to 22.35% with
a mean value of 19.93% and the number. of non accepted samples was 3(12%). The fat % in case of
beefburger samples related to factory D, it ranged from 18.00% to 24.11% with a mean value of
22.78% and the number of non accepted samples was 22 (88%).
Chemical analysis of burger samples revealed that, Ash % ranged from 2.22% to 2.91% with a mean
value of 2.65% in case of beefburger samples related to factory A, in case of beefburger samples
related to factory B, the Ash % ranged from 2.6% to 3.3% with a mean value of 2.96%. While the Ash
% in case of beefburger samples related to factory C, it ranged from 2 .3% to 3.1% with a mean
value of 2.76% and the Ash % in case of beefburger samples related to factory D, it ranged from
2.1% to 3.0% with a mean value of 2.63%.
Chemical analysis of burger samples revealed that, NaCl % ranged from 1.41% to 2.97% with a mean
value of 1.95, the number. of non accepted samples was 7(28%) in case of beefburger samples related to factory A, in case of beefburger samples related to factory
B, the NaCl % ranged from 1.86°/o to 3.00o/o with a mean value of 2.23% and the number of non
accepted samples was 8(32%) while NaCl % in case of beefburger samples related to factory C, it
ranged from 1.95% to 3.00% with a mean value of 2.57% and the number of non accepted samples was 2
1(84%). The NaCl % in case of beefburger samples related to factory D, it ranged from 2.2% to 3.51%
with a mean value of 2.81% and the number of non accepted samples was 25 (100%).
Chemical analysis of burger samples revealed that, phosphate % ranged from 0.28% to 0.54% with a
mean value of 0.45, the number of non accepted samples was 7(28%) in case of beefburger samples
related to factory A, in case of factory B, the phosphate % ranged from 0.42% to 0.56% with a mean
value of 0.49% and the number of non accepted samples was 9(36%) while phosphate % in case of
beefburger samples related to factory C, it ranged from 0.45% to 0.61% with a mean value of 0.54%
and the number of non accepted samples was 17(68%). Phosphate % in case of beefburger samples
related to factory D, was ranged from 0.47% to 0.64% with a mean value of 0.56% and the number of
non accepted samples was 20 (80%).
Chemical analysis of burger samples revealed that, CHO % ranged from 1.69% to 4.79% with a mean
value of 3.05% , in case of beefburger samples related to factory A, in case of beefburger samples
related to factory B, the CHO % ranged from 2.04% to 6.81% with a
mean value of 3.22% and while CHO % in case of beefburger samples
related to factory C, it ranged from 2.05% to 5.53% with a mean value of 3.34% .CHO % in case of
beefburger samples related to factory D, it ranged from 3.04% to 4.35% with a mean value of 3.17% .
Chemical analysis of burger samples revealed that, Connective tissue ranged from 0.86o/o to 1.24%
with a mean value of l .03o/o case of beefburger samples related to factory A, in case of
beefburger samples related to factory B, the Connective tissue ranged from 0.90% to 1.38% with a
mean value of 1.04% while the Connective tissue in case of beefburger samples related to factory C,
it ranged from 0.91% to 1.21% with a mean value of 1.05% and, the Connective tissue in case of
beefburger samples related to factory D, it ranged from 1.07% to 1.34% with a mean value of 1.17%.
Chemical analysis of burger samples revealed that, Hydroxyproline ranged from 0.11% to 0.15% with a
mean value of 0.12% case of beefburger samples related to factory A, in case of beefburger samples
related to factory B, Hydroxyproline ranged from 0.10% to 0.13% with a mean value of 0.12% while
Hydroxyproline in case of beefburger samples related to factory C, it ranged from 0.10% to 0.14%
with a mean value qf 0.12% and Hydroxyprol ine in case of beefburger samples related to factory D,
it ranged from 0.10% to 0.13% with a mean value of 0.12%.
3) Keeping quality parameters:-
Chemical examination of beefburger samples revealed that, pH value ranged from 5.32 to 6.30 with a
mean value of 5.89 in case of beefburger samples related to factory A, in case of beefburger samples
related to factory B, the pH value ranged from 5.51 to 6.42 with a
mean value of 6.34, while the pH value in case of beefburger samples
related to factory C, it ranged from 5.20 to 6.62 with a mean value of
6.29 and, the pH in case of beefburger samples related to factory D,
was ranged from 5.09 to 6.92, with a mean value of 6.34.
Chemical examination of burger samples revealed that, T.V.B.N.
(mg/IOOg) ranged from 13.97 to 16.10 with a mean value of 15.29
case of beefburger samples related to factory A, in case of beefburger
samples related to factory B, the T.V.B.N.(mg/IOOg) ranged from 14.2
to 17.49 with a mean value of 15.34, while the T.V.B.N.(mg/IOOg) in
case of beefburger samples related to factory C, it ranged from 13.35
to 16.99 with a mean value of 15.33 and, the T.V.B.N.(mg/lOOg) in
case of beefburger samples related to factory D, it ranged from 14. 70
to 18.95, with a mean value of 16.93 .
Chemical examination of burger sample revealed that T.B.A.
(mgMD/kg sample) ranged from 0.09 to 0.20 with a mean value of
0.12 in case of beefburger samples related to factory A, in case of
beefburger samples related to factory B, the T.B.A. (mgMD/kg
sample) ranged from 0.14 to 0.21 with a mean value of 0.15, while
the T.B.A. (mgMD/kg sample) in case of beefburger samples related
to factory C, it ranged from 0.15 to 0.21, with a mean value of 0.19
and, the T.B.A. (mgMD/kg sample) in case of beefburger samples
related to factory D, it ranged from 0.15% to 0.24, with a mean value
of0.19.