الفهرس 
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Abstract
The present work studied the quality assurance of heat-treated meat meals including “meat meals” such as Beef cubes, Grilled Beef steak, Beef kofta and “ chicken meat meals” such as grilled chicken breast, Shish Tawook, and Fried chicken (15 of each) from meal’s serving sites in one of steel production company. Examined meat meals were subjected to chemical evaluation through determination of free fatty acid, TVN and TBA; in addition to microbiological evaluation through determination bacterial count, enterobacteriaceae count, coliforms count, mould and yeast count with isolation some of food borne pathogens such as Staphylococcus aureus, Enteropathogenic E.coli and Salmonella species. Moreover, comparing positive sample with national and international standards and guidelines.
The obtained results summarized in the following items.
1. Chemical indices of heat treated meat meals:
Mean values of free fatty acids in examined heat treated meat meals beef cubes, grilled beefsteak and beef koufta were 1.03±0.11, 1.17±0.18 and 1.24±0.10. While, in heat-treated chicken meat meals grilled chicken, shish Tawook and fried chicken were 0.99±0.10, 1.41±0.10 and 1.02±0.12