الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Meat products such as minced meat and luncheon are considered good source of high quality protein, amino acids, and vitamins. These meat products characterize with their high palatability and good flavor so they attract many peoples especially, children. The present study was carried out on 100 samples of meat products including 50 each of luncheon and minced beef, collected equally from urban and rural areas in Sharkia governorate, Egypt. All collected samples were examined for assessment of the risk of consuming such products according to their bacteriological profile and heavy metal residues.
The results revealed that there were no change in the normal color (brick red), odor (fleshy), taste (palatable), and consistency (firm and tender) for all minced meat and luncheon examined samples (100%).
The recorded results indicated that the mean log 10 values of TBC in the examined meat product samples were 5.58± 0.15cfu/g and 6.80± 0.13 cfu/g for minced meat in urban and rural areas, respectively;5.78± 0.21cfu/g and 5.86 ±0.12 cfu/g for luncheon in both urban and rural areas, respectively.
Total Staphylococcus count in the examined meat product samples was recorded in the minced meat samples collected from rural areas with a mean value of 3.35 ± 0.18 log 10 cfu/g. urban areas with a mean value of 2.89 ± 0.17 log 10 cfu/g. luncheon samples collected from rural areas had a significantly higher total Staphylococcus count with a mean value of 2.79 ± 0.11 log 10 cfu/g compared with that collected from urban areas with a mean value of 1.44 ± 0.37 log 10 cfu/g.