الفهرس 
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Abstract
A total of 150 samples of frozen imported meat from 3 different countries (50 of each) were collected randomly from different Egyptian markets. The collected samples constituted fore and hind quarters of each type of the examined meat (25 of each).
Aerobic Plate Count (APC), total psychrotrophic count and isolation and identification of psychrotrophic bacteria with particular reference to Pseudomonas, Acinetobacter, and Moraxella, PAM-association group were carried out.
The 3 countries are represented by A, B and C symbols.
It was found that the APC of examined samples of fore quarter
was ranged from 1.80 x 105 to 1.22 x 107 with a mean value of 2.91 x 106 ± 0.54 x 106 for frozen (A) meat, 1.8 x 105 to 8 x 106 with a mean value of 3.14 x 106 ± 0.32 x 106 for frozen (B) meat and 2 x106
to 5.20 x 106 with mean value of 3.13 x 106 ± 0.14 x 106 for frozen (C) meat. However, the mean values of examined samples of hind quarter
of frozen (A), (B) and (C) meats were 3.12x106±0.18x106, 2.54 x 106
± 0.23 x 106 and 3.68x106+0.63x 106, respectively.
The obtained results revealed that the mean values of total psychrotrophic counts of imported frozen (A), (B) and (C) meats were
1.8x106+ 0.19x106, 1.95x106 ± 0.35x106 and 2.94x106 ±0.43x106 for examined samples of fore quarter and 2.43 x 106 ± 0.57 x 106 ,
1.99 x 106 ± 0.13 x 106 and 4.36 x 105 ± 1.36 x 105 for examined samples of hind quarter, respectively. The types of examined meats and sampling regions had significant effect either on APC or psychrotrophic count, while the integration between them was non significant.
The present results declared that Pseudomonas fluorescens, Pseudomonas fragi, Pseudomonas alcaligenes, Pseudomonas putida, Moraxella bovis, Moraxella lacunata, Moraxella kingii, Acinetobacter calcoacitecus, Alcaligenes species, Flavobacterium species, and Chromobacterium species were isolated from the examined samples of fore and hind quarters of frozen (A), (B) and (C) meats with varying percentages. Acinetobacter species could not be isolated from examined samples of frozen (A) meat, while Pseudomonas fragi and Chromobacterium species could not be isolated from frozen (C) meat samples.
The present study appeared how PAM-association is clearly prodominate in all different meat sample regarded to origin and the cut.
Importance of isolated PAM-association members as well as suggested hygienic measures to improve the quality of imported frozen meat were discussed.