الفهرس 
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Abstract
Meat and meat products are considered an important source of animal protein because it contains a high value of protein. Human always need a large quantity of animal protein specially product which cooked fastly such as ground meat, luncheon, Basterma and semidry Sausage.
One hundred and twenty samples from meat products (Ground meat, Luncheon, Basterma and Sausage) 30 of each were collected randomly from different supermarkets located in Cairo, Giza and Kafr El-Sheikh Governorates. These products were examined chemically for determination of protein, fat and ash. The collected samples were subjected to chemical analysis including protein%, fat%, ash%, moisture %, carbohydrate % and some additives (Sodium chloride) as well as heavy metals concentrations of these samples and keeping quality parameters including ( TVN, TBA). from the result recorded it was evident that the mean values of protein percent in examined ground meat brands A, B, and C were (15.55 ± 0.12, 14.96 ± 0.14 and 12.30± 0.12), respectively, while the mean values of fat percent were (20.6 ± 0.31, 19.25 ± 0.24 and 30.25 ± 0.40) for brands A, B and C; the mean values of Ash percent were (3.24 ± 0.07, 3.92± 0.04 and 5.56 ± 0.15), respectively, for brands A, B and C; the mean values of moisture percent were ( 56.2 ± 0.50, 57.1 ± 0.26 and 43.96 ± 0.5 for brands A, B and C respectively; the mean values of carbohydrate percent were ( 0.47± 0.01, 0.59 ±0.01 and 0.70 ± 0.01 for brands A, B and C respectively ; the mean values of Nacl percent were (0.90 ± 0.01, 0.79± 0.01 and 1.13 ± 0.03) for brands A, B and C respectively. from the result recorded it was evident that the mean values of protein percent in examined Luncheon meat brands A, B, and D were (14.51 ± 0.32, 15.74 ± 0.3 and 12.2± 0.04) respectively, while the mean values of fat percent were (11.24 ± 0.21, 10.24 ± 0.12 and 15.44 ± 0.31) for brands A, B and D; the mean values of Ash percent were (1.39 ± 0.02, 2.03± 0.05 and 2.92 ± 0.03) for brands A, B and D; the mean values of moisture percent were ( 65.57 ± 0.12, 66.82 ± 0.24 and 57.04 ± 0.17 for brands A, B and D respectively; the mean values of Carbohydrate percent were ( 6.80± 0.25, 5.75 ± 0.14 and 11.00 ± 0.26 for brands A, B and D respectively; the mean values of Nacl percent were ( 1.39 ± 0.03, 1.67± 0.04 and 1.83 ± 0.02) for brands A, B and D respectively.
from the result recorded it was evident that the mean values of protein percent in examined Basterma brands A, B, and E were (16.30 ± 0.05, 15.67 ± 0.1 and 15.92± 0.02) respectively, while the mean values of fat percent were (8.00 ± 0.4, 8.1 ± 0.04 and 8.13 ± 0.04) for brands A, B and E; the mean values of Ash percent were (2.96 ± 0.03, 3.26± 0.04 and 3.19 ± 0.9) for brands A, B and E; the mean values of Moisture percent were ( 71.94 ± 0.03, 72.23 ± 0.08 and 71.99 ± 0.04 for brands A, B and E respectively; the mean values of Carbohydrate percent were ( 0.57± 0.01, 0.73 ± 0.005 and 0.69 ± 0.003 for brands A, B and E respectively; the mean values of Nacl percent were ( 1.45 ± 0.03, 2.07± 0.06 and 2.41 ± 0.03) for brands A, B and E respectively. from the result recorded it was evident that the mean values of protein percent in examined Sausage samples brands B, C and F were (18.23 ± 0.1, 17.78 ± 0.4 and 17.99± 0.03) respectively, while the mean values of fat percent were (9.95 ± 0.06, 10.84 ± 0.06 and 9.94 ± 0.04) for brands B, C and F; the mean values of Ash percent were (3.22 ± 0.03, 3.03± 0.05 and 3.05 ± 0.03) for brands B, C and F; the mean values of Moisture percent were ( 67.88 ± 0.08, 67.90 ± 0.04 and 68.04 ± 0.03 for brands B, C and F respectively; the mean values of Carbohydrate percent were ( 0.84 ± 0.02, 0.76 ± 0.02 and 0.88 ± 0.01 for brands B, C and F respectively; the mean values of Nacl percent were ( 1.32 ± 0.03, 1.54± 0.02 and 1.29 ± 0.02) for brands B, C and F respectively. from the results recorded it was evident that the mean values of iron content in examined ground meat samples brands A, B and C were ( 3.78 ± 0.07, 5.30 ± 0.02 and 4.92 ± 0.05 µg/g respectively; the mean values of lead content were ( 0.38 ± 0.01, 0.30 ± 0.01 and 0.87 ± 0.02 µg/g for brands A, B and C respectively; the mean values of copper content were ( 0.49 ± 0.01, 0.40 ± 0.01 and 0.69 ± 0.01 µg/g for bran A, B and C respectively; the mean values of zinc content were ( 3.37 ± 0.04, 2.80 ± 0.02 and 2.10 ± 0.07 µg/g for brands A, B and C respectively. from the results recorded it was evident that the mean values of iron content in examined luncheon samples brands A, B and D were ( 1.80 ± 0.02, 1.90 ± 0.03 and 1.27 ± 0.01 µg/gm respectively; the mean values of lead content were ( 0.80 ± 0.01, 1.15 ± 0.02 and 2.48 ± 0.04 µg/g for brands A,B and D respectively; the mean values of copper content were ( 0.18 ± 0.01, 0.21 ± 0.002 and 0.19 ± 0.08 µg/g for brands A, B and D respectively and the mean values of zinc content were ( 2.09 ± 0.02, 2.11 ± 0.04 and 1.45 ± 0.01 µg/g for brands A, B and D respectively. from the results recorded it revealed that the mean values of iron content in examined Basterma samples brands A, B and E were ( 3.38 ± 0.01, 2.84 ± 0.02 and 3.16 ± 0.02 µg/g respectively; the mean values of lead content were ( 0.20 ± 0.01, 0.90 ± 0.01 and 1.41 ± 0.01 µg/g for brands A,B and E respectively; the mean values of copper content were ( 0.29 ± 0.01, 0.42 ± 0.02 and 0.46 ± 0.01 µg/g for bran A, B and E respectively, and the mean values of zinc content were ( 3.27 ± 0.05, 3.2 ± 0.04 and 3.29 ± 0.05 µg/g for brands A, B and E respectively. from the results recorded it revealed that the mean values of iron content in examined sausage samples brands B, C and F were ( 2.75 ± 0.10, 2.62 ± 0.01 and 3.79 ± 0.02 µg/g respectively; the mean values of lead content were ( 0.68 ± 0.01, 1.03 ± 0.03 and 1.03 ± 0.03 µg/g for brands B, C and F respectively; the mean values of copper content were ( 0.19 ± 0.01, 0.28 ± 0.02 and 0.34 ± 0.003 µg/g for brands B, C and F respectively and the mean values of zinc content were ( 2.48 ± 0.07, 2.75 ± 0.04 and 3.17 ± 0.01 µg/g for brands B, C and F respectively The obtained results revealed that the mean values of TBA in ground meat were 0.78 ± 0.01, 0.67 ± 0.004 and 0.92 ± 0.01 mg malondyde/kg fat for brands A, B and C and the mean values TVN were 13.68 ± 0.11, 12.60 ± 0.12 and 10.70 ± 0.05 mg /100 for brands A, B and C respectively. from the obtained results it revealed that the mean values of TBA in luncheon were 0.76 ± 0.01, 0.79 ± 0.01 and 1.16 ± 0.02 mg malondyde/kg fat for brands A, B and D and the mean value TVN were 17.03 ± 0.08, 17.90 ± 0.11 and 13.90 ± 0.04 mg /100 for brands A, B and D respectively. from the obtained results it revealed that the mean values of TBA in Basterma were 0.70 ± 0.01, 1.33 ± 0.012 and 1.32 ± 0.012 mg malondyde/kg fat for brands A, B and E and the mean values of TVN were 13.96 ± 0.01, 13.93 ± 0.04 and 14.00 ± 0.03 mg /100 for the same brands A, B and E respectively. from the obtained results it revealed that the mean values of TBA in sausage were 0.68 ± 0.01, 0.82 ± 0.01 and 0.86 ± 0.01 mg malondyde/kg fat for brands B, C and F and the mean value of TVN were 15.90 ± 0.04, 15.33 ± 0.07 and 15.61 ± 0.03 mg /100 for the same brands A, B, C and F respectively.