الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Bacteriological status of advertised meat items:
Hundred examples of meat items, crude items (minced meat, hotdog, and burger) heat-treated (lunch get-together) 25 of each were arbitrarily gathered from grocery stores and shops at EL¬-Sharkia Governorate. The high-impact plate check, Enterobacteriaceae tally, Staphylococcus aureus tally and Enterococcus tally mean qualities were 6.14±0.38, 3.94 ± 0.21, 4.19 ± 0.22 and 3.36 ± 0.18 log10 CFU/g in minced meat ,individually. 5.47±0.21, 3.64 ± 0.16, 4.03 ± 0.18 and 3.12 ± 0.12 log10 CFU/g in sausage,respectively. 5.62±0.23, 3.32 ± 0.17, 4.12 ± 0.13and 2.94 ± 0.09 log10 CFU/g in burger,respectively. 4.12 ±0.14, 2.82 ±0.13, 3.12 ± 0.17 and2.65 ± 0.10 log10 CFU/g in lunch get-together, separately.
• Experimental work
Impact of CO and WGO on pH of chilled (3±1OC) and solidified wiener (- 18±1OC:(
The mean estimations of pH of chilled wiener at zero time were 5.91 ± 0.02, 5.86 ± 0.03, 5.86 ± 0.06, 5.89± 0.02 and 5.84 ± 0.02 in charge, 1% CO, 2% CO, 1% WGO and 2% WGO, separately. The pH esteems expanded on third day of chilling accomplishing 6.31 ± 0.04, 6.01 ± 0.02, 5.92 ± 0.01, 6.09 ± 0.04 and 5.98 ± 0.02. On the sixth day 6.88 ± 0.08, 6.24 ± 0.04, 6.1 ± 0.03, 6.3 ± 0.02 and 6.2 ± 0.05. At long last on the ninth day 7.03 ± 0.05, 6.44± 0.03, 6.29 ± 0.03, 6.53 ± 0.04 and 6.36 ± 0.04 in charge, 1% CO, 2% CO, 1% WGO and 2% WGO, individually.