الفهرس 
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Abstract
Meat and its products are the best source of proteins, vitamins and minerals which are essential nutrients required for proper growth and maintenance. In part I of our study a total 90 samples of meat products (minced meat, sausage and luncheon, 30 for each) were collected from different markets in Zagazig city, and evaluated according to sensory quality, chemical quality and bacteriological quality, In part II trials to improve minced meat quality by nisin, lactoferrin 2%, acetic acid 1% and potassium sorbate 0.3%.
Firstly: Quality evaluation of meat products
1) The examined samples accepted organoleptically and chemically (pH, TVN, TBA). According to E.S.O. (2005).
2) 3.3%, 0% and 53% of examined minced meat, sausage and luncheon samples exceed the P.L. of E.S.O. (2005) according to APC.
3) S.aureus isolated from examined samples in a percent of 36.6%, 40% and 10% of examined minced meat, sausage and luncheon samples. And 2/5(40%), 3/6(50%) and 0/2 (0%) were proven to harbor Staphylococcus enterotoxins.
4) L.monocytogenes detected in 1(3.3%), 1(3.3%) and 0% of minced meat, sausage and luncheon samples. The two isolates were found to harbor iap gene and hylA gene while 1 (50%) isolated from sausage harboring hlyA gene suggesting that they are potentially pathogenic.
5) E.coli found in 5(16.6), 7(23.3) and 4(13.3%) of examined minced meat, sausage and luncheon samples respectively. also the virulence genes stx1, stx2 and eaeA were found.
6) The examined minced meat, sausage and luncheon samples harbor Salmonellae in a ratio of 4(13.3%), 3(10%) and 0(0%), serological identification reveal S.Typhimurium, S.Entritidis , S. Montevideo and S. Heidelberg in a varying ratio in the two products. PCR analysis of Salmonella isolates for the presence of hilA , stn and fimH genes. hilA was detected in 4 isolates; fimH was detected in 4 isolates while, stn was found in 3 isolate from 5 isolates
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