الفهرس 
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Abstract
* Detection of chemical adulteration in some meat products:
A total of 140 Samples of meat products represented by (sausage, burger , luncheon and frankfurter )were randomly collected from different super markets in Beni Suef governorate for chemical examination. The samples were immediately transported to the laboratory in a cooler with ice packs and were stored at -20c° until analysis.
They were analyzed for detection of saturated, unsaturated and trans fatty acids ,and for detection of nitrite ,phosphate, starch ,sodium chloride and moisture content.
For moisture results showed that the mean value of moisture (%) were 54.34 in sausage,63.90 in burger,60.76 in luncheon and 58.14 in frankfurter. Fifteen percent,80%,45%,and 40% of sausage, burger ,luncheon ,and frankfurter exceeded moisture % more than 60 % ,respectively. Moisture %of sausage stated by EOS (2005) not exceed 60% .
In this respect, the mean value of sodium chloride in examined meat products were 3.95 in sausage,4.21 in burger,4.33 in luncheon and 3.90 in frankfurter. Ten percent of sausage, burger and frankfurter samples has sodium chloride exceeded 5% as well as 15% of luncheon samples exceeded it . In this respect, The permissible limits of sodium chloride in meat products recommended by WHO (2005) should not exceed 5%.
For nitrite, Results showed that the mean value of nitrite were 82 ppm in sausage,45ppm in burger,62 ppm in luncheon and 114 ppm in frankfurter.ge samples .Ten percent of each of sausage and burger samples were exceeded 100 ppm ,while 20% of frankfurter samples exceeded such limit, while 5% of luncheon samples had results more than 150 ppm As well as ,5% of sausage samples recorded nitrite content more than 250 ppm, but 10% of samples had nitrite content more than 300 ppm ,but in frankfurter 15 % exceeded it.
Moreover, the mean value of phosphate content were 1821, 1638,1451 and 2221 ppm in sausage ,burger ,luncheon and frankfurter ,respectively . All examined sampls of meat products not exceed 5000ppm, while 30% and 15% in sausage and burger had phosphate content more than 3000 ppm , respectively
In this respect, starch had mean values of starch % was 2.91in sausage ,1.61 in burger,2.13 in luncheon and 2.85 in frankfurter .All samples of the examined meat products had starch percent not exceed the permissible limits .However, E O S Q C (1991) stated that permissible limits of starch in burger and sausage not more than 5%
More over , the mean value of unsaturated fat in the examined meat products were 35.45,28.20,32.81 and 20.21 in sausage ,burger, luncheon and frankfurter ,respectively .from the present study revealed that, The highest percent of unsaturated fat were found in luncheon as 10 % of sample exceed 70 % and 20 % of samples exceed 60 %.
While in frankfurter there is no samples exceed 60%but in sausage 20 % of samples exceed 60% but in burger 15
On the other hand, for transfat , the mean value of trans fat in examined meat products were 2.50,1.62,0.80 and 0.46 in sausage ,burger ,luncheon and frankfurter ,respectively.
Fifteen percent and 20 % of burger and frankfurter exceeded trans fatty acids more than 2%. Moreover, 25% of sausage samples had trans fats more than 3%.Ten percent and 15 % of luncheon and burger had trans fats more than 4 % respectively. Two samples (20 %) of sausage had trans fats exceeded 7 %.
Heat treatment also affected on chemical composition of sausage .The nitrite content decreased from 24.7±2.2 in raw sausage to 18.3±1.4 and17.1±1.5 in both fried and steamed sausage respectively. The samples used as a control (raw sausages) had mean value 1752.9 ppm of phosphate and when they were treated with steaming and frying, the mean values were 1521.2 and 1627 ppm in sausage. The salt and moisture was also significantly affected by the thermal processes at p<0.05.