الفهرس 
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Abstract
The diverse nutrient composition of meat products makes it an ideal environment
for the growth and propagation of meat spoilage micro-organisms. Seventy five of
frozen meat products (25 each of hamburger, minced beef and fresh oriental
sausage) were collected from different supermarkets in Ismailia city and examined.
The samples were examined for counting, isolation and identification of some
spoilage bacteria in each sample. Aerobic, psychrophilic and anaerobic bacteria
were prevalent in all the examined samples. While the percentage of proteolytic
bacteria in the examined samples of hamburger, minced beef and sausage were
84%, 68% and 80% respectively, and of enterobaeteriacae bacteria were 60%, 48%
and 56% respectively. The mean total aerobic count values of hamburger, minced
beef and sausage samples were 4.9 x I 04, 1.8 x I 05 and 3.8 x I 05 cfu/g respectively,
while the mean total psychrophilic counts values were 4.1 x I 05, 9.5 x I 04 and 1.9
xl05 cfu/g respectively. The mean total anaerobic count values were 58, 41.2 and
60.8 cfu/g respectively, and the mean total proteolytic count values were 2.1 x I 04,
1.3 xl 04 and 3.4 x I 04 cfu/g respectively. Finally, the mean total enterobacteriaccac
count values were 5.8 x103, 2.6 xl03 and 7.1 xl03 ctu/g respectively. The results
revealed that 4% of sausage samples and 8% of hamburger samples exceeded the
standard limit of the Egyptian standards organization (2005) for total aerobic
counts and 8% of sausage samples and 12% of hamburger samples exceeded the
acceptable limit for total anaerobic counts. The highest frequency of psychrophilic
microorganisms was Micrococcus roseus, whereas, of proteolytic microorganisms
was Pseudomonas cepacia. The study confirmed that the presence of high counts of
some spoilage bacteria in frozen meat products is an evidence of the contamination
that occurred due to using of low quality raw materials or during the manufacturing
processes before freezing and storage.