Background: Meat products, encompassing luncheon meat, mince, tinned meat, pasterma, and sausage, are widely recognized as substantial sources of protein derived from animals. Moreover, they comprise significant quantities of vital nutrients, bioactive peptides, and energy. Biogenic amines (BAs), naturally occurring toxins, are generated via the metabolism of specific amino acids by a vast array of microorganisms, including pathogenic and nonpathogenic strains. Aim: The primary aim of this study was to ascertain the quantity of BAs produced in five meat product varieties that are commercially available in Egypt: beef mince, luncheon meat, sausage, pasterma, and tinned meat. Additionally, the estimated daily BA intakes of the Egyptian populace as a result of consuming these animal products were computed. Additionally, a study was undertaken to investigate the correlations between total biogenic amines (TBAs) and microbial counts, specifically total plate counts (TPC), total Staphylococcus aureus (TSC), and total psychrophilic counts (TPsC), as they pertained to the meat products under investigation. Methods: One hundred samples of meat products (n = 20 for each category of meat product) were selected at random from Egyptian local markets. The collected categories of meat products included luncheon meat, minced meat, canned meat, pasterma, and sausage. The microbiological status and biogenic amine content of these samples were evaluated. Results:Total biogenic amines were calculated for the examined samples an beef mince had the highest TBA content at 918.22 ± 21.3 mg/Kg followed by sausage at575.1 ± 12.8 mg/Kg, luncheon at 567.1 ± 17.8 mg/Kg, pasterma at 417.0 ± 31.8mg/Kg, and canned meat at 242.8 ± 21.8 mg/Kg. The calculated EDI values for TBA ranged between 21.24 in canned meat to 80.34 in beef mince. It was determined that beef mince had the highest microbial contamination rates as indicated by the high TBC, TPsC and TSC at 5.69 ± 0.4, 4.2 ± 0.5, and 2.4 ± 0.2 log 10 cfu/g. Such counts were 3.6 ± 0.2, 2.4 ± 0.2, and 1.2 ± 0.1 log 10 cfu/g in sausage, 3.4 ± 0.3,2.2 ± 0.1, and 1.1 ± 0.1 log 10 cfu/g in luncheon, 2.5 ± 0.1, 1.0 ± 0.1, and 1.4 ± 0.08log 10 cfu/g in pasterma; while none of the examined canned meat harbored microbial contamination. Conclusion: The investigation yielded findings that indicated the presence of several BAs in meat products that were sold within Egypt. The greatest concentrations of total BAs and microbiological populations were found in minced meat. According to the EDI values of the examined BAs, the consumption of animal products by the Egyptian populace did not pose a risk. On the other hand, consuming considerable amounts of meat products that have been tainted with BAs—specifically, TYR and HIS—could pose a serious risk to one's health, especially with regard to scombroid toxicity. Hence, it is imperative that the handling, storage, distribution, and promotion of meat products conform to sanitary protocols.