الفهرس 
IntroductionOnly 14 pages are availabe for public view
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Abstract
”A total of 440 traditional beef luncheon product samples were collected throughout ten operating days in a meat plant, Port Said, Egypt, and stored at a temperature of 37 °C, which is similar to that commonly used for the product storage in the Egyptian markets, for 21 days during which the samples were evaluated for the microbial quality through enumerating of aerobic plate counts (APCs), lactic acid bacteria (LAB), anaerobic plate counts (AnPCs), mold and yeast counts on days 0, 7, 14, and 21 of storage for all treated/ formulated samples, in addition to assessing the sensory properties using nine-hedonic scales of the sensory attributes including color, odor, taste, texture and general acceptability on the last day of the experiment (day 21). The study was, therefore, designed to select the most effective treatments/formulations in extending the shelf life of this product and delaying microbial spoilage, especially in the summer season. The results concluded that the T10 formulation, which contained a concentration of 100 ppm sodium nitrite, 25 ppm nisin, 500 ppm potassium sorbate, and 1000 ppm higher organic acid salts, along with the final core temperature of 92 °C, represented the most potent treatment/formulation to reduce the microbial load even with abused storage temperature and thus improve shelf-life stability as it cause log reductions in aerobic plate.