الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Beefburgers are one of the major processed meat products available in the market. Due to its unique biological and chemical nature, meat undergoes progressive damage from the time of slaughter until consumption. Therefore, a total of 60 frozen beefburger samples from different grades based on price [high – medium – low] were randomly collected from different markets at Port Said city. All samples were chemically and bacteriological evaluated. The obtained results indicated that the mean values of moisture, protein, fat and ash content for high price beefburger were (65.45, 15.59, 12.40 and 1.07), respectively, the mean values of moisture, protein, fat and ash content for medium price beefburger were (61.85, 12.36, 9.69 and 2.86), respectively and the mean values of moisture, protein, fat and ash content for low price beefburger were (60.24, 14.06, 12.43 and 2.50), respectively. The mean value of total psychrophilic counts and total Enterobacteriaceae counts for high price beefburger were (4.5×105 and 6.9×102), respectively, the mean value of total psychrophilic counts and total Enterobacteriaceae counts for medium price beefburger were (1.4×105 and 5.7×102), respectively and the mean value of total psychrophilic counts and total Enterobacteriaceae counts for low price beefburger were (3.6×106 and 1.3×103), respectively. The percent of detected Escherichia coli and Salmonella for high price beefburger were (0% and 0%), respectively, the percent of detected Escherichia coli and Salmonella for medium price beefburger were (100% and 20%), respectively and the percent of detected Escherichia coli and Salmonella for low price beefburger were (65% and 80%), respectively.