الفهرس 
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Abstract
Because of health hazard risks, liver and sausage sandwiches were collected and analyzed for quality and nutritional attributes. Gross chemical composition, amino acid composition, minerals (Fe, S and P), fatty acids composition, freshness tests (TVN, TBA value and AN), microbiological load (TBC, E. coli, Staphylococcus aureus, Bacilius cerues and mold & yeast) as well as organoleptic characteristics were evaluated. The result would be summarized as follows: 1. Liver sandwiches had more moisture and protein content while showed less ash, fat and carbohydrate in comparison with sample sandwiches. Energy value was also lower for liver than sausage sandwich. 2. Samples sandwiches contained extremely high fat content (26.30%). The high fat and carbohydrates in sausage sandwiches are responsible for the extremely high total calories (365.70 Kcal\100 g) compared to that of the liver sandwiches (199.08K cal\100g). 3. Distribution of total calories value among energy nutrients was not adequate. As compared with suggested DRI ranges, only proteins and carbohydrate of sausage sandwiches fell in the reference range. Protein of liver sandwiches was more than the DRI reference, while fat of sausage and liver sandwiches were less than the reference. Also, carbohydrates of liver sandwiches were less than the reference. 4. The consumption of 100 g of liver and sausage sandwiches did cover the DRI of any nutrients, especially the fibers that showed 0.05-0.12% of DRI only. Maximum % of DRI value, found for protein of liver sandwiches consumed by females was only 50.61%. 5. For all nutrients, and based on % DRI values both liver and sausage were better for females than males. This because the DRI value of any studies nutrient is less for females than the males. 6. GDR values were higher and PS\250 lower for females than the males considering both liver and sausage sandwiches, indicating that possibly these sandwiches were more nourishing for girls than boys.7. Highest GDR and less PS/250 value were found for fibers, while the reverse noticed for proteins (in both liver and sausage sandwiches) expect for sausage sandwiches consumed by females, where DRI less and PS\250 more for the fat(compared to protein ) because of considerably high for of sausage sandwiches .8. It could be calculated from the gross chemical composition and it’s evaluation the liver and sausage sandwiches may be regarded to just as snack. This because appreciably low fibers and some other nutrients, and since it is not reasonable to consume more than 250g of sandwiches. As indicated by PS\250 liver sandwiches only were good source for protein for both males (PS/250 104%) and females (PS/250 127%).9. Minerals (Fe, S and P) were higher in liver than sausage sandwiches. This was also found for model products assembly prepared of 20% liver or beef sausage plus 80% of white bread. 10. Levels of Fe, S and P in model sandwiches were pronouncedly higher compared to that of Beheira street products. This suggested that possibly beef and liver used in street products were previously frozen stored, accordingly minerals escaped with drip when thawing prior to processing. 11. None of sandwiches cover 100% of DRI in Fe or P (% of DRI was 3-10% only). Moreover the consumption of 250g of both sandwiches covers only 7-25% of the daily requirements. Also to cover all the daily requirement, male and female should consume 986-3674g which is not reasonable, indicating that both liver and sausage sandwiches are poor sources of Fe and P, according to considered just as snack, e.g. not basic food. 12. Amino acids (EAA) levels in protein (g/) of sausage sandwiches were more than liver sandwiches ,but as g/100g sample the reverse was found possibly due to higher protein content in the first than the second case 13. Regardless of mostly higher concentration of EAA in sausage than liver (g\100g sample), the better protein quality of liver than
beef was evidence, since EAA (65.0g), B.V(59.22) and PER were highest for liver sandwiches than for sausage sandwiches(42.09,34.15&2.94 respectively ). All EAA of sausage or liver sandwiches were less than DRI calculated for male or female. 14. Limiting EAA (highest GER and lowest PS/250) for sausage sandwiches was lysine, while for liver sandwiches was the tryptophan. 15. To cover the daily requirements: EAA male and female should consume 1318 & 1091 g of sausage sandwiches and 444 & 333 of liver sandwiches respectively rendering these sandwiches not good source for EAA. Model sausage and liver sandwiches (20% sausage or liver +20% bread) confirmed the low protein quality of street sandwiches. 16. Sausage sandwiches had less total saturated fatty acids (TSFA), but higher T.nonoenoic FA, T.polyeonic FA and total unsaturated fatty acids (TUSFA), in indicating that sausage sandwich fat was more unsaturated than that of the liver. 17. Model sandwiches had less TSFA and higher total polyunsaturated fatty acids (TPUSFA) and (TUSFA) than that of the street sausage & liver sandwiches the higher un saturation of model sandwiches fat confirmed by the lower TSFA/TUSFA compared to that of the street products. This may be ascribed to the street sandwiches subject to lipids oxidation leading to decreasing of the saturation. 18. The fat of street liver sandwiches had less TUSFA compared to that of the model sandwiches. This may indicated that the liver of street products was previously frozen stored which caused the lipids oxidation. Wrong handling of liver sandwiches may also enhance the oxidation of fatty acids.