الفهرس 
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Abstract
A total of one hundred random meat products samples, 25 each of beef burger, luncheon, minced meat and sausage were collected from different shops and local markets in Kafr El-Sheikh governorate to be evaluated organoleptically, chemically and microbiologically.
The organoleptic evaluation of the examined beef burger samples showed that the acceptable percentages were 96%, 96% and 84% for color, odor and texture, respectively. While the acceptable percentage of the examined luncheon samples were 96%, 100% and 100% for color, odor and texture, respectively. On the other hand, 96%, 96% and 100% of the examined minced meat samples were acceptable for color, odor and texture, respectively. Meanwhile, the acceptable percentages of the examined sausage samples for color, odor and texture were 96%, 96% and 92%, respectively.
The chemical evaluation revealed that the mean values of pH were 6.41 + 0.09, 6.2 + 0.10, 5.97 + 0.11 and 6.58 + 0.04, the mean values of total volatile nitrogen content were 13.97 + 0.07, 15.93 + 0.49, 12.03 + 0.37 and 15.76 + 0.09 mg/100 g. On comparing these results with the permissible limits recommended by EOS(2005) for the TVN content percentages, it was observed that 100% of the examined samples of minced meat and sausage agreed with these limits, while TVN content percentages are not included in the EOS(2005) for beef burger and luncheon.
The mean values of thiobarbutric acid value were 1.03 + 0.08, 1.17 + 0.04, 0.76 + 0.03 and 0.66 + 0.05 mg/kg for the examined samples of beef burger, luncheon, minced meat and sausage, respectively. It was observed that 24% and 12% of the examined samples of minced meat and sausage were unaccepted based on the permissible limits recommended by EOS(2005), while TBA percentages are not included in the EOS(2005) for beef burger and luncheon.
Microbiological evaluation revealed that the mean values of mesophilic bacterial counts were 5.25 x 105 + 2.16 x 105, 4.47 x 104 + 2.96 x 104, 1.91 x 106 + 5.76 x 105 and 9.42 x 105 + 3.38 x 105 cfu/g. On comparing these results with the permissible limits recommended by EOS(2005) for the mesophilic aerobic bacterial count, it was observed that 68, 56, 72 and 80% of the examined samples of beef burger, luncheon, minced meat and sausage, respectively agreed with these limits. Psychrophilic counts were 7.54 x 104 + 2.19 x 104, 2.34 x 103 + 8.06 x 102, 5.95 x 104 + 2.86 x 104 and 7.61 x 105 + 3.77 x 105 cfu/g; lipolytic bacterial counts were 1.37 x 104 + 3.63 x 103; 2.45 x 103 + 7.83 x 102; 9.60 x 103 + 4.20 x 103 and 5.26 x 105 + 3.69 x 105 cfu/g; proteolytic bacterial counts were 6.26 x 104 + 2.56 x 104; 5.44 x 103 + 2.52 x 103; 5.38 x 104 + 2.62 x 104 and 9.76 x 104 + 3.13 x 104 cfu/g for the examined samples of beef burger, luncheon, minced meat and sausage, respectively. The incidence of yeast were 10 (40%), 12 (48%), 18 (72%) and 15 (60%) with mean values 2.76 x 102 + 8 x 10, 9.15 x 102 + 3.68 x 102, 1.05 x 104 + 6.69 x 103 and 1.37 x 104 + 9.89 x 103 cfu/g, while the incidence of mould were 13 (52%), 16 (64%), 12 (48%) and 17 (68%) with mean values 4.28 x 102 + 3.16 x 102, 1.80 x 102 + 4.8 x 10, 6.48 x 102 + 4.36 x 102 and 3.99 x 103 + 3.17 x 103 cfu/g for the examined samples of beef burger, luncheon, minced meat and sausage, respectively
The incidence of Aspergillus flavus in the examined samples of beef burger, luncheon, minced meat and sausage were 3 (12%), 4 (16%), 4 (16%) and 3 (12%), respectively. While The incidence of Aspergillus fumigatus were 2 (8%), 1 (4%) and 4 (16%) in the examined samples of beef burger, minced meat and sausage, respectively. Meanwhile, the incidence of Aspergillus niger in the examined samples of beef burger, luncheon, minced meat and sausage were 2 (8%), 6 (24%), 3 (12%) and 3 (12%), respectively. However, the incidence of Aspergillus terreus was 2 (8%), in the examined luncheon samples.
The incidence of Penicillum chysogenum in the examined samples of beef burger and luncheon were 1 (4%) and 4 (16%). While The incidence of Penicillum citrinum in the examined samples of beef burger and luncheon was 1 (4%).However, the incidence of Penicillum rubrum was 3 (12%) in the examined luncheon samples.
The incidence of Mucor spp in the examined samples of beef burger, minced meat and sausage were 1 (4%). While The incidence of Helminthosporium spp was 1 (4%) in the examined beef burger samples. However, the incidence of Alternaria alternata was 1 (4%) in the examined luncheon samples.
The incidence of Fusarium tabacenum in the examined samples of minced meat and sausage were 1 (4%). Meanwhile, the incidence of Rhizopus spp was 1 (4%) in the examined minced meat samples. However, the incidence of Cladosporium clavoocipus was 1 (4%) and 2 (8%) in the examined minced meat and sausage samples.
These results were discussed to determine incipient spoilage and evaluate the quality of some meat products on the basis of some items of the Egyptian standard specification.