| Abstract: |
Summary:- A grand total of two hundreds and forty samples (drawn from 20original samples) of fresh local beef liver were purchased randomly fromdifferent butcher’s shops at Kalyobia Govemorate and subjected tophysical, bacteriological and chemical examination at 0 time, chilling andfreezing temperature (-18°C).This work was done to achieve the incipient spoilage, and howlong the fresh liver could be consumable during chilling and frozen. storage ..6.1. Physical indices:6.1.1. Odor:The mean values of odor at 0 time, 3rd day and ih day of chilling(2-5°C) were 99.93,68.70 and 9.47 respectively, for fresh beef liver and97.93, 97.65, 93.95, 92.42, 89.07, 80.75, 68.03, 54.78, 14.20 and 4.30 ato time, 1 week, 2 week, 1 month and each month until 7 months of frozenstorage at (-18°C).6.1.2. Color:The mean values of col or of fresh beef liver at 0 time, 3rd day andih day of chilling at (2-5°C) were 99.95, 69.25 and 12.21, respectively,and 98.50, 95.87, 93.00, 89.20, 81.38, 68.93, 55.538, 15.80 and 7.33respectively after keeping at freezing temperature (-18°C) for 1 week, 2week, 1 month and each moth until 7 months.
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