الفهرس 
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Abstract
EI-Gandofli EI-Mesalsb mussels (Tepes decussata) were obtained and transported alive from Alexandria to the laboratory and analyzed. Survival of live mussels were studied under different conditions. Boiled, fried and canned (in brine and in rice ) mussels were also prepared and analyzed. The effect of cold-storage and frozen storage on fresh, boiled and fried mussels was also studied. Chemical, physical and histological properties of mussels were investigated. The results revealed the following :
1-The average weight of whole mussel was 12.19 gm. Mussels showed (average) 31.67% meat, 51.76% shell and 16.37% internal fluid. The yield of meat was thus one third of the whole weight. With increasing of the mussel weight, meat and shell weights increased while the weight of internal fluid decrease.
2- The yield of boiled or boiled then fried mussels were 27 and 13% of the whole mussel; being 84.00 and 42.00% of the separated meat. Fried samples yielded 50% of the boiled meat. Cooking loss for meat due to boiling was 16%; being 50% for fried meat.
3- Fresh mussels meat showed 83.56% moisture, 16.44% total solids, 14.81% protein, 0.52% fat, 0.70% ash and 0.4% carbohydrates.