الفهرس 
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Abstract
A total of 36 imported frozen cattle chuck, round and hind shank were collected and subjected to investigation of proximate chemical composition, deterioration criteria, physicochemical properties as well as colorimetric and optical traits to estimate the feasibility of using LASER scanning technique in prediction of quality parameters of the investigated primal cuts. Both of reflection and absorption light intensities of the imported frozen beef primal cuts were significantly (P<0.05-0.01) correlated to almost all of the investigated parameters. Three trials based experiment was used to determine the prospect of using of LASER scanning technique in quality assessment and detection of adulteration of extended frozen beef minced meat with hydrated textured soy granules (10-50%). Reflection light intensity of the frozen extended minced meat positively (P<0.05-0.01) correlated to all of fat content and TBARS values, cooking loss percentage, total pigments, L* and a* values, while negatively correlated to all of moisture content, protein content, ash content, pH values, TVBN values, water holding capacity and moisture retention, fat retention, and b* values. Another three-trials based experiment was used for examination of both control beef burger without addition of textured soy concentrates and those containing different rates of addition (10-90%) immediately after production indicated that level of textured soy concentrates was negatively affected the sensory panel scores, while improving the nutritive value, chemical and eating quality characteristics. Moreover, using of LASER scanning technique and its correlation with all investigated quality parameters enables the rapid quantitative determination of rate of addition of textured soy concentrates to beef burger. Finally it is recommended to restrict the addition rate of textured soy concentrates to beef burger to not more than 30% of the meat mass.