الفهرس 
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Abstract
A total of 80 samples of minced meat, sausage, burger and luncheon (20 from each) were randomly collected from different markets and butchers՚ shops in Zagazig City, Sharkia province, Egypt.
Part I: Quality evaluation of meat products
1. Organoleptic evaluation of meat products
The examined minced meat, sausage, burger andluncheonsamples were75%,90%,85%and90%acceptedincolor,respectivelywhile,the
acceptabilityofodorwas85%,90%,95%and95%,respectively.Firm
and tender consistency was detected in 85%, 90%, 95% and 95% of the examined minced meat, sausage, burger and luncheon samples, respectively; however, accepted taste was detected in 85%, 90%, 90% and 95% of the samples,respectively.
2. Bacteriological evaluation of meatproducts
Pseudomonas count in the examinedsamples:
Pseudomonas count in the examined minced meat samples ranged from 3.8 to 5.3 log10 cfu/g with an average of 4.8±0.0921 log10 cfu/g, while the examined sausage samples ranged between 2.7 and 4.2 log10cfu/g with a mean count of 3.7±0.1129 log10 cfu/g. The mean count burger samples was 3.5±0.1978 log10 cfu/g with a minimum value of 2.4 log10 cfu/g and a maximum value of 4.5 log10 cfu/g, but the examined luncheon samples ranged from 2 to 3.7 log10 cfu/g with a mean count of 2.7 ±0.1288 log10cfu/g.
Enterobacteriaceae count in the examinedsamples:
The mean count of Enterobacteriaceae in the examined minced meat samples was 4.2±0.1294 log10 cfu/g with a minimum value of 2.9 log10 cfu/g and a maximum value 5.1 log10 cfu/g. The examined sausage.