الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
Meat is very nutritious and provides a number of necessary nutrients that are difficult to get in the proper levels from other food sources. Fresh meat can be contaminated by microorganisms from environment during process of transportation to slaughter house, poor processing practices, unclean processing equipments and tools and from workers.
Therefore, in the present study a total of 100 random minced meat sample presented by chilled and frozen (50 of each) were collected from various butcher shops and supermarkets in Kafr El-sheikh governorate and examined bacteriologically by measuring aerobic plate count, total psychotrophic count, total yeast and mold count and isolation and identification of S.aureus, E.coli and Salmonella; morphological, chemical and serological identification for them.
The examined chilled minced meat samples were the most contaminated samples with APC, total yeast count, S.aureus, E.coli and Salmonella while, frozen samples were the highly contaminated samples with total psychotrophic bacteria and total mold count so, these products need carefully control to safe guard consumers against food poisoning.
On the experimental part, we studied the effect of addition of chitosan with concentration 1% and 3% on the microbiological profile presented by APC, psychrotrophic count, mold and yeast counts, physicochemical (PH, TVB-NA &TBA ) and sensory traits (color, odor, appearance and consistency).
The results indicated that chitosan had great effect on the quality and prolong the shelf life of minced meat as it improves the microbiological and chemical as well as sensory characteristics of minced meat.