الفهرس 
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Abstract
In the first phase of the study, a market survey was carried out on two economic classes of beef luncheon and beef burger to detect the actual problems associated with them. Results revealed that certain bacteriological and chemical criteria set internationally and by the Egyptian organization of standardization were trespassed several times not only in low-cost products as it may be presumed but also in high-cost products. This was declared by the fact that premium luncheon sausages and both premium and economic burger patties had unacceptable mean values of APC, anaerobic bacterial count, and MSG content. Also, the moisture content of all grades of luncheon and premium burger marginally exceeded moisture limits while protein content did not reach the acceptable level in any of the grades of both products. Additionally, the fatty acids profile of both product’s grades diverged from normal beef profile suggesting incorporation of low-grade protein sources instead of beef meat which was affirmed by the findings of the histological examination that showed the presence of organs, bone, and cartilage among other tissues. Phase two of the study was experimenting the effect of addition of 600 ppm ascorbic acid + 1000 ppm sorbic acid to casein coat to be applied on experimentally manufactured beef kofta and compared to control samples and plain casein coat. Results revealed that casein coat carrying sorbic and ascorbic acids enhanced preservation capacity of casein coat and improved keeping quality of kofta as emphasized by the results of APC, Bacillus cereus, and fecal coliforms counts, in addition to TBARs value which was better in the casein-acids coat. Values of cooking characteristics except for diameter reduction values were significantly higher in casein coat carrying acids followed by plain casein coat and finally control kofta. Moreover, color scores were significantly better in casein and acids coat, and there were either improved sensory or non-significant differences among sensory evaluation scores of either coat samples compared to control adding an extra advantage to casein-based coats since they did not affect the character of flavor, aroma, or appearance of kofta.