الفهرس 
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Abstract
Sixty samples of smoked meat, smoked turkey, smoked
chicken, smoked pasterma, smoked salami and smoked herring (10
for each) were randomly collected from different super markets in
Zagazig city, El Sharkia Governorate, Egypt.
Hydrogen ion concentration (pH):
The pH was 6.11± 0.05, 6.08 ± 0.12, 6.78 ± 0.06, 5.73 ±
0.14, 5.85 ± 0.11and 6.89 ± 0.10 in smoked meat, smoked turkey,
smoked chicken, smoked pasterma, smoked salami and smoked
herring, respectively.
Total volatile basic nitrogen (TVB-N)
The (TVB-N) ranged from 7.56 to 10.5, 8.4 to 9.66, 5.2 to
6.44, 10.14 to 12.6, 10.02 to13.25 and 16.32 to 21.16 with mean
values of 9.17 ± 1.47, 8.78 ± 0.64, 5.88 ± 0.62, 11.34 ± 1.23, 11.76
± 1.61 and 18.9 ± 2.42 in smoked meat, smoked turkey, smoked
chicken, smoked pasterma, smoked salami and smoked herring,
respectively.
Total volatile nitrogen values of all examined products were
in the range of permissible level reported by Egyptian Standards
Specifications number 1972 which limited the content of TVN must
not be over than 20 mg /100g and EC (1995), which recorded that
TVB-N value of fish 25-35 mg/100 g for some fish species.