A total of 50 random samples of beef meat products (kofta and sausage) were collected from
different supermarkets located in El- Menufia governorate,(25of each). The samples were taken as
intact units and transferred immediately in an ice box to the laboratory in order to investigate their
chemical criteria. The obtained results indicated that the mean values of moisture content (%) in the
examined samples of beef kofta and beef sausage were 62.55±0.13 and 62.98±0.19, respectively. The
mean values of protein contents (%) in the examined beef kofta and beef sausage samples were
10.45±0.15 and 10.37±0.20 and the misbranded samples were 20 %and 28%, respectively. The mean
values of fat contents (%) in the examined beef kofta and beef sausage samples were 24.17 ± 0.24 and
24.61 ± 0.26, respectively. Therefore, the percentages of the misbranded samples of such meat
products were 24 and 36, respectively. The mean values of ash content (%) in the examined beef kofta
and beef sausage samples were 4.14±0.09 and 3.08±0.07, respectively. Application of the keeping
quality tests declared that the average values of pH, TVN (mg %) and TBA (mg %) in the examined
samples of meat products were 6.04±0.01, 10.09±0.30 & 0.14±0.01 for beef kofta and 6.21±0.04,
13.37±0.41 & 0.18±0.01 for beef sausage, respectively. Concerning the essential amino acids in beef
kofta had the highest content of alanine (7.11), cysteine (5.70), glycine (8.18), leucine (13.06), proline
(8.22) and thyronine (7.41). Also, beef sausage had the highest content of methionine (9.05),
phenylalanine (6.8l) and serine (7.93). Regarding the essential fatty acid of examined kofta and
sausage, the total unsaturated fatty acids were 43.6% and 42.7%, however, the total saturated fatty
acids were 57.3% and 60.1% and the ratio between them were 0.74% and 0.66%, respectively.