الفهرس 
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Abstract
Chicken Burgers, Nuggets and Strips are breaded poultry meat products consists of minced or cut poultry meat mixed with seasonings and other materials, then coated with predust, batter and breading crust layers, which are widely consumed all over the world and intensively expand in its production, these products were developed in response to consumer demand because of its highly palatability and nutritive value.
Therefore, the present study was applied on products collected from Egyptian and Saudi markets to evaluate their wholesomeness for human consumption and assure its quality in the aspects of bacteriological safety, nutritive value and compliment with both Egyptian standards (2910/2005) and Saudi standards (1556/1999) for poultry products.
Twenty five samples of each chicken burgers, nuggets and strips from each country were examined for chemical and bacteriological parameters in frozen state.
7.1. Chemical Indices: - The mean value of Fat percent in the examined Egyptian chicken burger, nuggets and strips samples were 16, 15 and 11% compared to 4.6, 11 and 11% for the Saudi samples, respectively.
The frequency distribution of Fat percent in the examined Egyptian chicken burger was 10 (40%) less than 15%, 15 (60%) more than 15%, Egyptian chicken nugget was 17 (68%) less than 15%, 8 (32%) more than 15% and Egyptian chicken strips were 25 (100%) less than 13%.
The frequency distribution of Fat percent in the examined Saudi chicken burger was 25 (100%) less than 15%, Saudi chicken nugget was 24 (96%) less than 15%, 1 (4%) more than 15% and Saudi chicken strips was 23 (92%) less than 13%, 2 (8%) more than 13%.
The mean value of Moisture percent in the examined Egyptian chicken burger, nuggets and strips samples were 67, 66 and 71% compared to 81, 78 and 72% for Saudi samples, respectively.
The frequency distribution of Moisture percent in examined Egyptian chicken burger was 24 (96%) less than 70%, 1 (4%) more than 70%, Egyptian chicken nugget was 18 (72%) less than 65%, 7 (28%) more than 65% and Egyptian chicken strips was 25 (100%) more than 65%.
The frequency distribution of Moisture percent in the examined Saudi chicken burger was 25 (100%) more than 70%, Saudi chicken nugget was 25 (100%) less than 65% and Saudi chicken strips was 25 (100%) more than 65%.
The mean value of Protein percent in the examined Egyptian chicken burger, nuggets and strips samples were 15, 16 and 16% compared to 17, 16 and 17% for the Saudi samples, respectively.
The frequency distribution of Protein percent in the examined Egyptian chicken burger was 25 (100%) more than 12%, Egyptian chicken nugget was 25 (100%) more than 12% and Egyptian chicken strips was 1 (4%) less than 15% and 24 (96%) more than 15%.
The frequency distribution of Protein percent in the examined Saudi chicken burger was 25 (100%) more than 12%, Saudi chicken nugget was 25 (100%) more than 12% and Saudi chicken strips was 1 (4%) less than 15% and 24 (96%) more than 15%.
7.2. Bacteriological indices: - The mean value of Total bacterial count (CFU/g.) in chicken Egyptian burgers, nuggets and strips samples were 12.2 x 105 ± 2.4 x 103, 3.2 x 105 ± 2.7 x 103 and 5.3 x 105 ± 3.0 x 103, compared to 2.4 x 104 ± 6.7 x 103, 2.5 x 104 ± 6.6 x 103 and 1.4 x 104 ± 5.5 x 103 for the Saudi samples, respectively.
The frequency distribution of Total bacterial count in the examined Egyptian chicken burger was 15 (60%) less than 105, 10 (40%) more than 105, Egyptian chicken nugget was 13 (52%) less than 104, 12 (48%) more than 104 and Egyptian chicken strips was 14 (56%) less than 104 and 11 (44%) more than 104 CFU/g.
The frequency distribution of Total bacterial count in the examined Saudi chicken burger was 23 (92%) less than 105, 2 (8%) more than 105, Saudi chicken nugget was 24 (96%) less than 104, 1 (4%) more than 104 and Saudi chicken strips was 24 (96%) less than 104 and 1 (4%) more than 104 CFU/g.
The mean value of Total Coliform count (CFU/g.) in chicken Egyptian burgers, nuggets and strips samples were 5.7 x 104 ± 1.2 x 102, 2.4 x 104 ± 4.2 x 102 and 1.1 x 104 ± 2.1 x 102 compared to 1.3 x 102 ± 4.5 x 10, 4.6 x 10 ± 1.7 x 10 and < 102 for the Saudi samples, respectively.
The frequency distribution of Total Coliform count in the examined Egyptian chicken burger was 8 (32%) less than 102, 17 (68%) more than 102, Egyptian chicken nugget was 22 (88%) less than 102, 3 (12%) more than 102 and Egyptian chicken strips was 21 (84%) less than 102 and 4 (16%) more than 102 CFU/g.
The frequency distribution of Total Coliform count in the examined Saudi chicken burger was 22 (88%) less than 102, 3 (12%) more than 102, Saudi chicken nugget was 24 (96%) less than 102, 1 (4%) more than 102 and Saudi chicken strips was 25 (100%) less than 102 CFU/g.
The mean value of Total Staphylococcal spp. count (CFU/g) in chicken Egyptian burgers, nuggets and strips samples were 2.7 x 104 ± 1 x 102, 4.1 x 103 ± 1.2 x 102 and 2.6 x 103 ± 3.2 x 102 compared to 3.6 x 102 ± 4.9 x 10, 2.9 x 102 ± 5.4 x 10 and 1.6 x 10 ± 7.5 for the Saudi samples, respectively.
The Incidence of isolated Escherichia coli organisms among Egyptian chicken burgers, nuggets and strips was 12 (48%), 8 (32%) and 5 (20%), respectively, compared to 7 (28%) and 2 (8%) for Saudi chicken burgers and nuggets, respectively.
Escherichia coli failed to be detected in Saudi chicken strips samples.
The Incidence of isolated Salmonella organisms among Egyptian chicken burgers, nuggets and strips was 3 (12%), 1 (4%) and 1 (4%), respectively, compared to 1 (4%) for Saudi chicken burgers.
Salmonella failed to be detected in Saudi chicken nuggets and strips samples.
Chicken Burgers, Nuggets and Strips are breaded poultry meat products consists of minced or cut poultry meat mixed with seasonings and other materials, then coated with predust, batter and breading crust layers, which are widely consumed all over the world and intensively expand in its production, these products were developed in response to consumer demand because of its highly palatability and nutritive value.
Therefore, the present study was applied on products collected from Egyptian and Saudi markets to evaluate their wholesomeness for human consumption and assure its quality in the aspects of bacteriological safety, nutritive value and compliment with both Egyptian standards (2910/2005) and Saudi standards (1556/1999) for poultry products.
Twenty five samples of each chicken burgers, nuggets and strips from each country were examined for chemical and bacteriological parameters in frozen state.
7.1. Chemical Indices: - The mean value of Fat percent in the examined Egyptian chicken burger, nuggets and strips samples were 16, 15 and 11% compared to 4.6, 11 and 11% for the Saudi samples, respectively.
The frequency distribution of Fat percent in the examined Egyptian chicken burger was 10 (40%) less than 15%, 15 (60%) more than 15%, Egyptian chicken nugget was 17 (68%) less than 15%, 8 (32%) more than 15% and Egyptian chicken strips were 25 (100%) less than 13%.
The frequency distribution of Fat percent in the examined Saudi chicken burger was 25 (100%) less than 15%, Saudi chicken nugget was 24 (96%) less than 15%, 1 (4%) more than 15% and Saudi chicken strips was 23 (92%) less than 13%, 2 (8%) more than 13%.
The mean value of Moisture percent in the examined Egyptian chicken burger, nuggets and strips samples were 67, 66 and 71% compared to 81, 78 and 72% for Saudi samples, respectively.
The frequency distribution of Moisture percent in examined Egyptian chicken burger was 24 (96%) less than 70%, 1 (4%) more than 70%, Egyptian chicken nugget was 18 (72%) less than 65%, 7 (28%) more than 65% and Egyptian chicken strips was 25 (100%) more than 65%.
The frequency distribution of Moisture percent in the examined Saudi chicken burger was 25 (100%) more than 70%, Saudi chicken nugget was 25 (100%) less than 65% and Saudi chicken strips was 25 (100%) more than 65%.
The mean value of Protein percent in the examined Egyptian chicken burger, nuggets and strips samples were 15, 16 and 16% compared to 17, 16 and 17% for the Saudi samples, respectively.
The frequency distribution of Protein percent in the examined Egyptian chicken burger was 25 (100%) more than 12%, Egyptian chicken nugget was 25 (100%) more than 12% and Egyptian chicken strips was 1 (4%) less than 15% and 24 (96%) more than 15%.
The frequency distribution of Protein percent in the examined Saudi chicken burger was 25 (100%) more than 12%, Saudi chicken nugget was 25 (100%) more than 12% and Saudi chicken strips was 1 (4%) less than 15% and 24 (96%) more than 15%.
7.2. Bacteriological indices: - The mean value of Total bacterial count (CFU/g.) in chicken Egyptian burgers, nuggets and strips samples were 12.2 x 105 ± 2.4 x 103, 3.2 x 105 ± 2.7 x 103 and 5.3 x 105 ± 3.0 x 103, compared to 2.4 x 104 ± 6.7 x 103, 2.5 x 104 ± 6.6 x 103 and 1.4 x 104 ± 5.5 x 103 for the Saudi samples, respectively.
The frequency distribution of Total bacterial count in the examined Egyptian chicken burger was 15 (60%) less than 105, 10 (40%) more than 105, Egyptian chicken nugget was 13 (52%) less than 104, 12 (48%) more than 104 and Egyptian chicken strips was 14 (56%) less than 104 and 11 (44%) more than 104 CFU/g.
The frequency distribution of Total bacterial count in the examined Saudi chicken burger was 23 (92%) less than 105, 2 (8%) more than 105, Saudi chicken nugget was 24 (96%) less than 104, 1 (4%) more than 104 and Saudi chicken strips was 24 (96%) less than 104 and 1 (4%) more than 104 CFU/g.
The mean value of Total Coliform count (CFU/g.) in chicken Egyptian burgers, nuggets and strips samples were 5.7 x 104 ± 1.2 x 102, 2.4 x 104 ± 4.2 x 102 and 1.1 x 104 ± 2.1 x 102 compared to 1.3 x 102 ± 4.5 x 10, 4.6 x 10 ± 1.7 x 10 and < 102 for the Saudi samples, respectively.
The frequency distribution of Total Coliform count in the examined Egyptian chicken burger was 8 (32%) less than 102, 17 (68%) more than 102, Egyptian chicken nugget was 22 (88%) less than 102, 3 (12%) more than 102 and Egyptian chicken strips was 21 (84%) less than 102 and 4 (16%) more than 102 CFU/g.
The frequency distribution of Total Coliform count in the examined Saudi chicken burger was 22 (88%) less than 102, 3 (12%) more than 102, Saudi chicken nugget was 24 (96%) less than 102, 1 (4%) more than 102 and Saudi chicken strips was 25 (100%) less than 102 CFU/g.
The mean value of Total Staphylococcal spp. count (CFU/g) in chicken Egyptian burgers, nuggets and strips samples were 2.7 x 104 ± 1 x 102, 4.1 x 103 ± 1.2 x 102 and 2.6 x 103 ± 3.2 x 102 compared to 3.6 x 102 ± 4.9 x 10, 2.9 x 102 ± 5.4 x 10 and 1.6 x 10 ± 7.5 for the Saudi samples, respectively.
The Incidence of isolated Escherichia coli organisms among Egyptian chicken burgers, nuggets and strips was 12 (48%), 8 (32%) and 5 (20%), respectively, compared to 7 (28%) and 2 (8%) for Saudi chicken burgers and nuggets, respectively.
Escherichia coli failed to be detected in Saudi chicken strips samples.
The Incidence of isolated Salmonella organisms among Egyptian chicken burgers, nuggets and strips was 3 (12%), 1 (4%) and 1 (4%), respectively, compared to 1 (4%) for Saudi chicken burgers.
Salmonella failed to be detected in Saudi chicken nuggets and strips samples.
Chicken Burgers, Nuggets and Strips are breaded poultry meat products consists of minced or cut poultry meat mixed with seasonings and other materials, then coated with predust, batter and breading crust layers, which are widely consumed all over the world and intensively expand in its production, these products were developed in response to consumer demand because of its highly palatability and nutritive value.
Therefore, the present study was applied on products collected from Egyptian and Saudi markets to evaluate their wholesomeness for human consumption and assure its quality in the aspects of bacteriological safety, nutritive value and compliment with both Egyptian standards (2910/2005) and Saudi standards (1556/1999) for poultry products.
Twenty five samples of each chicken burgers, nuggets and strips from each country were examined for chemical and bacteriological parameters in frozen state.
7.1. Chemical Indices: - The mean value of Fat percent in the examined Egyptian chicken burger, nuggets and strips samples were 16, 15 and 11% compared to 4.6, 11 and 11% for the Saudi samples, respectively.
The frequency distribution of Fat percent in the examined Egyptian chicken burger was 10 (40%) less than 15%, 15 (60%) more than 15%, Egyptian chicken nugget was 17 (68%) less than 15%, 8 (32%) more than 15% and Egyptian chicken strips were 25 (100%) less than 13%.
The frequency distribution of Fat percent in the examined Saudi chicken burger was 25 (100%) less than 15%, Saudi chicken nugget was 24 (96%) less than 15%, 1 (4%) more than 15% and Saudi chicken strips was 23 (92%) less than 13%, 2 (8%) more than 13%.
The mean value of Moisture percent in the examined Egyptian chicken burger, nuggets and strips samples were 67, 66 and 71% compared to 81, 78 and 72% for Saudi samples, respectively.
The frequency distribution of Moisture percent in examined Egyptian chicken burger was 24 (96%) less than 70%, 1 (4%) more than 70%, Egyptian chicken nugget was 18 (72%) less than 65%, 7 (28%) more than 65% and Egyptian chicken strips was 25 (100%) more than 65%.
The frequency distribution of Moisture percent in the examined Saudi chicken burger was 25 (100%) more than 70%, Saudi chicken nugget was 25 (100%) less than 65% and Saudi chicken strips was 25 (100%) more than 65%.
The mean value of Protein percent in the examined Egyptian chicken burger, nuggets and strips samples were 15, 16 and 16% compared to 17, 16 and 17% for the Saudi samples, respectively.
The frequency distribution of Protein percent in the examined Egyptian chicken burger was 25 (100%) more than 12%, Egyptian chicken nugget was 25 (100%) more than 12% and Egyptian chicken strips was 1 (4%) less than 15% and 24 (96%) more than 15%.
The frequency distribution of Protein percent in the examined Saudi chicken burger was 25 (100%) more than 12%, Saudi chicken nugget was 25 (100%) more than 12% and Saudi chicken strips was 1 (4%) less than 15% and 24 (96%) more than 15%.
7.2. Bacteriological indices: - The mean value of Total bacterial count (CFU/g.) in chicken Egyptian burgers, nuggets and strips samples were 12.2 x 105 ± 2.4 x 103, 3.2 x 105 ± 2.7 x 103 and 5.3 x 105 ± 3.0 x 103, compared to 2.4 x 104 ± 6.7 x 103, 2.5 x 104 ± 6.6 x 103 and 1.4 x 104 ± 5.5 x 103 for the Saudi samples, respectively.
The frequency distribution of Total bacterial count in the examined Egyptian chicken burger was 15 (60%) less than 105, 10 (40%) more than 105, Egyptian chicken nugget was 13 (52%) less than 104, 12 (48%) more than 104 and Egyptian chicken strips was 14 (56%) less than 104 and 11 (44%) more than 104 CFU/g.
The frequency distribution of Total bacterial count in the examined Saudi chicken burger was 23 (92%) less than 105, 2 (8%) more than 105, Saudi chicken nugget was 24 (96%) less than 104, 1 (4%) more than 104 and Saudi chicken strips was 24 (96%) less than 104 and 1 (4%) more than 104 CFU/g.
The mean value of Total Coliform count (CFU/g.) in chicken Egyptian burgers, nuggets and strips samples were 5.7 x 104 ± 1.2 x 102, 2.4 x 104 ± 4.2 x 102 and 1.1 x 104 ± 2.1 x 102 compared to 1.3 x 102 ± 4.5 x 10, 4.6 x 10 ± 1.7 x 10 and < 102 for the Saudi samples, respectively.
The frequency distribution of Total Coliform count in the examined Egyptian chicken burger was 8 (32%) less than 102, 17 (68%) more than 102, Egyptian chicken nugget was 22 (88%) less than 102, 3 (12%) more than 102 and Egyptian chicken strips was 21 (84%) less than 102 and 4 (16%) more than 102 CFU/g.
The frequency distribution of Total Coliform count in the examined Saudi chicken burger was 22 (88%) less than 102, 3 (12%) more than 102, Saudi chicken nugget was 24 (96%) less than 102, 1 (4%) more than 102 and Saudi chicken strips was 25 (100%) less than 102 CFU/g.
The mean value of Total Staphylococcal spp. count (CFU/g) in chicken Egyptian burgers, nuggets and strips samples were 2.7 x 104 ± 1 x 102, 4.1 x 103 ± 1.2 x 102 and 2.6 x 103 ± 3.2 x 102 compared to 3.6 x 102 ± 4.9 x 10, 2.9 x 102 ± 5.4 x 10 and 1.6 x 10 ± 7.5 for the Saudi samples, respectively.
The Incidence of isolated Escherichia coli organisms among Egyptian chicken burgers, nuggets and strips was 12 (48%), 8 (32%) and 5 (20%), respectively, compared to 7 (28%) and 2 (8%) for Saudi chicken burgers and nuggets, respectively.
Escherichia coli failed to be detected in Saudi chicken strips samples.
The Incidence of isolated Salmonella organisms among Egyptian chicken burgers, nuggets and strips was 3 (12%), 1 (4%) and 1 (4%), respectively, compared to 1 (4%) for Saudi chicken burgers.
Salmonella failed to be detected in Saudi chicken nuggets and strips samples.