الفهرس 
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Abstract
A total of 80 samples of meat products (minced meat, sausage, burger and luncheon), 20 from each were randomly collected from different markets at Zagazig City, Sharkia governorate,Egypt.
Part I: Organoleptic, chemical and bacteriological evaluation of meatproducts:
1. Organoleptic evaluation of meatproducts:
The mean organoleptic score given for minced meat color was 7.50 ± 0.223, for odor was 7.50±0.134, for consistency was 6.85 ± 0.302, and for taste was 6.75±0.343. Concerning to burger samples, the mean organoleptic score was 8.45 ± 0.198, 8.45 ± 0.198, 8.40 ± 0.222 and 8.35 ± 0.167 for color, odor, consistency and taste, respectively. For, the examined sausage samples, the mean organoleptic scoregivenforcolor,odor,consistencyandtastewas8.80±0.117,8.75±0.099,
8.55 ± 0.185 and 8.65 ± 0.109, respectively. Concerning to the examinedluncheon
samples the organoleptic score was excellent for color, odor, consistency and taste (8.85 ± 0.082, 8.80 ± 0.117, 8.75 ± 0.099 and 8.75 ± 0.143, respectively).
2. Chemical evaluation of meatproducts:
Potency of Hydrogen(pH):
The pH values of minced meat samples ranged from 6.74 to 7.90 with a mean value of 6.81 ±0.047 while, it ranged from 5.65 to 6.11 with a mean value of
5.84 ±0.139 in the examined burger samples. Concerning to the examined sausage and luncheon, the mean value of pH was 5.95 ±0.141 and 5.72 ±0.2731,
respectively with minimum values 5.69 and 5.61 and maximum values 6.17 and 5.80, respectively.