الفهرس 
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Abstract
Meat and meat products are excellent sources of high quality
protein, amino acids and vitamins. These meat products characterized
with their high quality palatability and good flavor so that they attract
many peoples especially, children.
The present study was carried out on 60 samples of meat products
including 20 of minced meat, burger and sausage collected from different
places. All collected samples were subjected to organoleptic and
bacteriological examination. In addition to extend shelf life of minced
meat by using essential oils (Marjoram oil 2 %, cumin oil 2% and lettuce
oil 2%)
PART (1)
1-Sensoray evaluation:
The result revealed that there were no change in the normal color
(brick red), odor (fleshy), taste (palatable), and consistency (firm and
tender) for all samples (100 %).
2-Bacteriological examination:
The result revealed that the mean value of Enterobacteriaceae count
of minced meat, beef burger and sausage was 5.94 ± 0. 149, 5.57 ± 0.141
and 6.09 ± 0.141 respectively.
E. coli organism was isolated from 8 (13.33 %) out of 60 examined
samples, the highest frequency of E. coli was recorded in minced meat
and sausage (15%) and burger (10 %). Concerning the minced meat
samples; the serologically identified E. coli isolated from the examined
samples revealed two strains recorded as one isolates of O125:H21(
ETEC) 12.5 %, two isolate of O111:H2 (EHEC) 25 %.
Summary
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Two strains were isolated from burger and were recorded as O124
(EIEC) 12.5 %, O26:H11 (EHEC) 12.5 %, while three strains was
isolated from sausage recorded as O125:H21 (ETEC) 12.5 %, O111:H2 (EHEC) 12.5 % and O119:H6 (EPEC) 12.5 %.
Salmonella Spp. couldn’t be detected in the examined meat product
samples.