الفهرس 
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Abstract
Ready prepared meat products have been described as commercially prepared ready to-eat or ready to-cook. Luncheon, frankfurter and hot dog are gaining popularity at the present time especially by children and adolescent due to their agreeable taste, high biological value and ease of serving. These products contain major ingredients, the combination of these ingredients in one product may cause health hazard as a result of further handling, processing or storage.
This study aimed to:
1- To assess the microbiological quality of packed beef luncheon, hot dog and frankfurter. 2-To evaluate the organoleptic examination of packed beef luncheon, hot dog and frankfurter. 3- To determine the chemical composition (moisture, fat and protein content) in packed beef luncheon, hot dog and frankfurter. 4- To measure the PH value of packed beef luncheon, hot dog and frankfurter.
To fulfill this aim the following methods were used:
The present study was carried out on 140 samples of beef luncheons, hot dogs and frankfurters collected randomly from the major supermarkets in Alexandria and were distributed as follows:
1. Beef luncheon meat
A total of 60 samples of packed beef luncheon meat were collected as follows:
1) Twenty samples from 4 different companies (5 from each company) producing high quality beef luncheon meat (high price) - Grade I.
2) Twenty samples from 4 different companies (5 from each company) producing intermediate quality beef luncheon meat (intermediate price) - Grade II.
3) Twenty samples from 4 different companies (5 from each company) producing low quality beef luncheon meat (low price) - Grade III.
2. Beef hot dogs
Forty samples of packed beef hot dogs were collected as ten samples of beef hot dogs from each of 4 different producing companies.
3. Beef frankfurters
Forty samples of packed beef frankfurters were collected as ten samples of beef frankfurter from each of 4 different producing companies.
All samples were subjected to the following tests:
1. Microbiological examination
Aerobic mesophilic plate count.
Total Coliforms count.
Fecal Coliforms.
Detection of coagulase and DNase positive staphylococci
Detection of sulphite reducing clostridia.
2. Organoleptic evaluation
Appearance
Consistency
Tenderness
Flavour
Overall eating quality.
3. Chemical composition
Moisture percentage
Fat percentage
Protein percentage
pH value.
.