الفهرس 
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Abstract
Forty samples, ten each from vacuum-packed roast chicken, roast turkey, roast beef and Salami were collected from different production lots of major Egyptian meat processing plants within the validity period. The samples were examined to determine bacterial count, nitrite content, pH, TVBN and TBARS content. Chicken and turkey roast samples generally had moderate sensory panel scores with significant (p<0.05) differences between different processing plants. On the other hand all roast beef and salami samples had very low sensory panel scores with non-significant difference between the different processing plants. The mean pH of chicken roast, turkey roast, beef roast and salami was 5.32, 5.33, 5.08 and 4.84 respectively with significant differences between the different processing plants. The mean values for TVBN were 15.35, 13.60, 13.02 and 28.80 (mg/100g) respectively. All chicken roast and beef roast showed acceptable TBARS values (below 0.5-1.0 mg malonaldehyde/kg meat), while products of half from turkey roast and only one of salami processing plants exceeded this limit. Residual nitrite content different significantly between investigated samples from different processing plants. The mean values were 11.62, 19.49, 8.19 and 4.48 ppm for chicken roast, turkey roast, beef roast and salami respectively. Different bacteriological groups of examined samples were high except Staph aureus which detected only in roast beef and salami. Three batches of Salami sausage (three independent replicates each) were performed to explore the effect of nitrite when added in different concentration (50, 75 and 100 ppm) on bacterial quality of sausages. Sensory analysis of exprimentally produced fermented sausage showed no differnces in all panel scores with significant enhancement of sausage color by increase nitrite concentraions. pH values of vacuum packed-salami processed with different amount of nitrite showed a significant and gradual decrease during fermentation period followed by a significant and gradual increase during storage at 4°C for three months. Results of TBARS and TVBN content of vacuum packed-salami showed gradual increasing during fermentation and storage with different concentration of nitrite. Generally both TBARS and TVBN level was lower with using high nitrite level. Moreover, increase addition of nitrite lead to decrease bacterial counts of experimentally produced fermented sausages. In addition to, both fermentation and storage period lead to significant decrease of mesophilic aerobic, total Staphylococci and Staph aureus.