الفهرس 
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Abstract
Meat is the most important source of food for people in
everywhere as it supplies the consumers with the needed nutritive
elements such as high quality protein, essential amino acids, Bcomplex,
vitamins which is absent in plant foods and certain minerals
especially iron and phosphorus beside that meat has high calories
value.
Microbiological examination
The MPN of coliforms ranged from 1.1x103 to 1.1x105 with a
mean value of 3.164x104 in minced meat and ranged from 1.5x103 to
1.1x105 in beef burger with a mean value of 1.767x104. In sausage, the
MPN of coliform ranged from 3.6x102 to 1.1x105 with a mean value
of 1.299x104 and in luncheon the MPN of coliforms ranged from
2.0x103 to 1.1x105 with a mean value of 2.759x104.
Also enteric bacteria isolated from these products were Klebsiella
pneumoniae from examined minced meat and luncheon with
percentages of 20% and 10% respectively, Providencia rettegri from
examined minced meat with percentage of 25%, Enterobacter cloacae
from examined minced meat and sausage with percentages of 5% and
10% respectively, Enterobacter aerogenes from examined minced
meat, burger and luncheon with percentages of 25%, 5% and 5%
respectively, Proteus mirabilis from examined minced meat and
luncheon with percentages of 10% and 5% respectively and Proteus
vulgaris from examined burger with percentage of 5%.