الفهرس 
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Abstract
One hundred samples of frozen meat cubes and minced meat (50 of each) were randomly collected from supermarkets and shops from Sharkia Governorate. The collected samples were transferred in an insulated ice box under complete aseptic conditions, without undue delay to the laboratory of meat hygiene where they were investigated and examined organoleptically, chemically and bacteriologically.
The acceptability of meat cubes was 48 (96%) meanwhile, 43(86%) of examined minced meat accepted depending on the color, odour, consistency and taste.
The pH of the examined frozen meat cubes samples ranged from 5.82 to 6.59 with a mean value of 6.12 ± 0.05 while, in the minced meat ranged from 5.97 to 6.69 with a mean value of 6.38 ± 0.08. The acceptability rate was 44 (88%) and 39 (78%) in frozen meat cubes and minced meat samples, respectively.
TVN of the examined frozen meat cubes ranged from 4.2 to 12.6 with a mean value of 9.1 ± 2.61 mg%, meanwhile, for examined frozen minced meat samples ranged from 12.6 to 21with a mean value of 16.1 ± 2.52 mg%. The results declared that, TVN of all the examined frozen meat cubes were accepted and only 3 (6%) of minced meat samples rejected.
The TBA of examined frozen meat cubes ranged from 0.20 to 0.94 with a mean value of 0.54 ± 0.05 mg malonaldehyde/kg meanwhile, for the minced frozen meat samples ranged from 0.36