الفهرس 
Determination of sodium chlorideOnly 14 pages are availabe for public view
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Abstract
A total of 100 random samples of beef meat products were collected from different supermarkets located in EL-Kalyobia Governorate. The examined samples were represented by beef burger, frankfurter, luncheon and sausage (25 of each). The samples were taken as intact units and transferred immediately in cooling ice box to the laboratory in order to investigate their chemical criteria.
The obtained results showed that the mean values of sodium chloride content (%) in the examined samples of beef burger, frankfurter, luncheon and sausage were 2.436, 1.880, 2.904 and 3.472 and the percentage of the unaccepted samples were 76, 28, 92 and 100%, respectively.
The mean values of nitrite content (%) in the examined samples of beef burger, frankfurter, luncheon and sausage were 17.68, 75.92, 94.56 and 125.52 and the unaccepted samples were zero, zero, 20 and 44%, respectively.
The mean values of phosphate content (%) in the examined beef burger, frankfurter, luncheon and sausage samples were 0.399, 0.346. 0.372 and 0.414 and the unaccepted samples were 20, 8, 88, 76%, respectively.
The mean values of protein content (%) in the examined beef burger, frankfurter, luncheon and sausage samples were 10.548, 12.501, 10.657 and 10.088 and the unaccepted samples were 100, 8, 100 and 100%, respectively.
The mean values of fat content (%) in the examined beef burger, frankfurter, Luncheon and sausage samples were 24.468, 15.556, 10.915 and 25.136 and the rejected samples were 100, 16, zero and 100%, respectively.
The mean values of starch content (%) in the examined beef burger, frankfurter, luncheon and sausage samples were 4.256, 2.284, 4.476 and 4.176, respectively. All samples of these products are accepted.
The mean values of connective tissue content in the examined samples of beef burger, frankfurter, luncheon and sausage were 0.8728, 4.6012, 3.474 and 1.041, respectively.
The mean values of hydroxyproline content (%) in the examined samples of beef burger, frankfurter, luncheon and sausage were 0.108, 0.3142, 0.277 and 0.116, respectively.
Chemical analysis of beef burger, frankfurter, luncheon and sausage samples revealed that, the number of samples that contain skim milk were 18, 14, 17, and 22, respectively. While that contain soya bean were 17, 5, 13 and 20, respectively.
The present study appeared how the meat products exposed to adulterate by using bad quality raw meat and addition of illegal amounts of some additives. Consequently, current legislation should be imposed for proper control.