الفهرس 
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Abstract
A total of 80 meat products samples represented by frozen sausage, frozen minced meat, frozen kofta and luncheon (20 of each) were examined for determination of their contents of biogenic amines. The results showed the following:
1. Organoleptic examination: Organoleptic examination for frozen sausage revealed that 80%, 10% and10% of examined samples had faint pink color, reddish brown color and rosy red respectively. Accepted normal spicy and garlic odor which was detected in 90% and 10% of examined sausage samples respectively. While in frozen minced meat showed that bright red color was predominant in 80% but 20%of minced meat color was dark red. On the other hand normal fleshy odor was detected in all minced meat samples by 100%. In frozen kofta there was variation in coloration about 75% of samples was gray red color and 25% was brownish red color .while 90% and 10% of samples had accepted normal fleshy odor and slightly abnormal odor respectively. The organoleptic examination of luncheon noted that 75% of examined samples had faint pink color while other was rosy red in 25% of examined samples. Accepted normal spicy odor was detected in 100% of examined luncheon samples.
2. Bacteriological examination: Samples were bacteriologically evaluated through determination of total Enterobacteriaceae count for meat products. The mean values of total Enterobacteriaceae count were 8.5×103±1.4×102, 1.2×104±2.6×103, 1.4×104±2.9×103 and 1.4×104±2.8×103 CFU/g, for frozen sausage, minced meat, kofta .and luncheon