الفهرس 
Introduction
The aim of studyOnly 14 pages are availabe for public view
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Abstract
Meat is very important food to human health due to its composition; Meat is rich in high quality protein, fats, vitamins, trace elements and essential minerals. So that, a huge number of people consumes meat and meat products. Generally, meats are very susceptible to quality loss due to microbiological spoilage (discoloration, off- odor, dehydration, etc.). The bad processing, handling and storage of most meat products lead to meat spoilage which rises to economic losses and public health hazard. This study was carried out using some natural substances as volatile oils of some spices replaced of chemical substances which had side effects on consumer health to improve shelf- life and safety of some different meat products. Accordingly, this study aims to:
1-Evaluate the chemical and microbiological quality of some meat products such as minced meat, beef burger, kofta and sausage.
2-Isolation and identification of some pathogenic bacteria (psychrophilic, E.coli, Salmonella and Staphylococcus bacteria)
3-Determination the effects of thyme, black seeds and garlic essential oils on growth of the isolated bacteria from meat products. The most important obtained results could be summarized as follow:
Firstly: Chemical analysis of meat products
1- Moisture contents in minced meat, beef burger, kofta and sausage were 64.0%, 59.41%, 58.6% and 59.09%, respectively.
2- Contents of crude protein were found to be 15.0 %, 11.35 %, 12.08 % and 12.41% in minced meat, beef burger, kofta and sausage samples, respectively.
3- Results of fat determination in the studied meat products showed that Kofta samples contained the highest fat value (25.03%) followed by minced meat (19.26%), beef burger (24.87%) and finally sausage (19.09%).
4- The values of ash content were 3.48%, 3.5%, 3.66% and 4.02% in minced meat, beef burger, kofta and sausage, respectively.
5- The pH values were 6.85, 7.20, 7.24 and 7.19, in minced meat, beef burger, kofta and sausage, respectively.
Second: Bacteriological analysis of meat products:
A-Total bacterial count (Aerobic Plate Count) in meat products
1- The bacteriological analysis indicated that minced meat has the highest contamination level compared with the other products. The total count of aerobic bacteria isolated from minced meat ranged from 5 x 106 to10 x 108 with an average of 6.6x 108 CFU/g. At the same time, the mean values of total bacterial count isolated from kofta, beef burger and sausage samples were 4.6x 106, 3.1x 105 and 5.6x 104 CFU/g, respectively.
2- Some bacteria of public health hazard such as psychrophilic, E.coli, salmonella and Staphylococcus were isolated from meat products. The mean values of the Enterobacteriacaea counts in minced meat, kofta, Beef burger and Sausage were 6 x105, 4x 104, 2 x 103and 2x 102 CFU/g, respectively. E.coli was detected in 50 % of the examined minced meet samples and 30% of both kofta and beef burger samples. The average number of E.coli was 6x 104, 6x 102 and 4x 102 in the examined samples of minced meet, kofta and beef burger, respectively.