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Abstract
A total of seventy five commercially produced frozen kofta samples were collected and divided into three groups (A, B &C) 25 samples for each. Samples of group A were sourced from ISO 22000 certified plants, samples of group B were sourced from HACCP certified plants while group C were samples sourced from non-certified plants at all for any food safety systems .The samples were subjected to the sensory, physicochemical, chemical, deterioration criteria and bacteriological analysis then the results were compared with the Egyptian standard (1973/2005) of kofta, this is beside measuring the fatty acid profile. The results revealed that group A had the lowest percentage of unacceptable samples with regard to the results of chemical compositions, deterioration criteria, microbial loads and saturated fatty acids followed by that of group B and group C, respectively,. Also the results of sensory attributes and physicochemical parameters of group A samples were the highest when compared with that of group B and group C. That{u2019}s mean the certified factories by ISO 22000 and HACCP, respectively, are seriously implementing good manufacturing practices (GMP) and using high quality raw materials beside commitment with the legislative requirements and human health. The experimental part assessed the effect of adding fat from different anatomical locations of the carcass (subcutaneous, mesenteric and kidney fat) on the quality attributes of beef kofta during its storage on -18{u00BA}C for three months. Sensory quality of raw and cooked kofta with samples produced with subcutaneous fat had slightly higher scores than that produced with mesenteric and kidney fats. Moreover, frozen storage at -18{u00BA}C for 12 weeks induced slight decrease in all sensory parameters. Proximate chemical analysis showed non-significant differences in moisture, fat, protein and ash contents between different formulations, however the frozen storage resulted in slight but non-significant loss of moisture with subsequent increase in protein, fat and ash contents in the 3 formulations.