Histological and microbial evaluation of some meat products

Sixty random sanples of pasterma and sausage (30 samplesfrom each) were collected from different supermarkets and~tcherts shops at Alexandria and Behera provinces for chemicalend microbiological examinations, also histological examinationsas performed to aaugage for detec tion of falsification andadul tera t i on ,1- Chemical examf.na ti on:The following Table shows the results of chemical examinationof pasterma and sausage obtained in this work.PastermaContent Mean Meantcis tu re % 57.36 .:t 1.2 45 .:t 0.957Sod. chloride% 6.99 .:t 0.195 3.15+0.1304itri te con ten t 98.4 .:t 8.4S 52.36.:t5.514(ppm )I - ;,licrobiological examination:1- A higher extent of contamination was detected in sausagehan in pas t e rma samples as evidenced by the following Table: