Chemical Preservatives in Some Meat Products

Abstract

A grand total of 120 random samples of meat products represented by beef burger, beef sausage, beef minced meat and beef kofta (30 of each) were collected from different supermarkets located in Cairo and Giza. The average of nitrite, phosphate, ascorbic acid and monosodium glutamate levels (ppm) were 24.14 ± 1.96, zero, 111.33 ± 9.49 and 983.12 ± 45.71in the examined minced meat, respectively,38.53 ± 2.17, 0.13 ± 0.01, 190.10 ± 14.26 and 1849.27 ± 92.69in the examined kofta, respectively,36.89 ± 2.02, 0.21 ± 0.01,227.60 ± 16.81 and 1139.90 ± 73.14in the examined beef burger, respectively and 43.59 ± 2.33,0.16 ± 0.01, 265.67 ± 21.04 and 1958.83 ± 101.35in the examined sausage, respectively