الفهرس 
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Abstract
Imported frozen meat is widely consumed in Egypt as a result of economic conditions, inadequate quantities of fresh meat and continuous increasing demand of the increased population.
A total of 80 random samples of Brazilian and Indian imported frozen meat (40 of each) were collected randomly from supermarkets and shops at Zagazig city, Sharkia Governorate under sanitary conditions, for organoleptic, physical, chemical and bacteriological examination.
I-Organoleptic examination:
The results revealed that 100% of the examined samples were normal in color, odor, consistency and taste.
II-Physicochemical examination:
A- Physical examination:
1- Cooking loss (%):
The obtained results revealed that cooking loss in the examined Brazilian imported frozen samples was ranged from 25.8 to 37.3% with a mean value of 30.99 ± 3.36 %. Meanwhile, the cooking loss in the examined Indian imported frozen meat samples was ranged from 37.8 to 42.9% with a mean value of 40.61±1.41%.
2- Water holding capacity (WHC %):
Water holding capacity in the examined imported Brazilian and Indian frozen meat samples was ranged from 66 to 68 and 53 to 65 % with mean values of 67 ± 1 and 60.66 ± 3.84%, respectively.