Quail meat is a delicate white game meat with extremely low skin fat and low cholesterol value. It is rich in micronutrients and vitamins including vitamin B6, niacin, thiamin, pantothenic acid and riboflavin, folate and vitamin E and K. It is therefore recommended for people with high cholesterol levels. Fifty random

Meat is an important foodstuff and one of the most expensive components of human nutrition; therefore 30 minced meat samples were collected from Aswan city shops for evaluation of sensory quality parameters. Seven characteristics grades were given to panelists from1. Dislike extremely to 7. Like extremely. Panelists were considered the above points for evaluation of appearance, texture, consistency, odor, and overall acceptance of the meat samples. The results shown that the mean values of appearance, texture, consistency, odor, and overall acceptance were 18.1%±6.84%, 22.4%±8.46%, 19.85%±7.5%, 19.64%±7.42%, and 20.19%±7.63%, respectively. All tested sensory values were non-significant. The findings indicated that the sensory evaluation of minced meat samples varied among different locations where a variation in preparation method was observed as well as the type of meat cut included.

Meat and meat products make an important nutritional contribution to human diet. Beef sausage is one of the most popular fast food in Egypt. Accordingly, a total of 30 beef sausage samples from market stalls and selected fast-food restaurants in Aswan city, were subjected to proximate analysis then compared with the Egyptian standards to determine their acceptability. The methods used for the determination of proximate composition were AOAC Official Methods 990.19,973.48, 960.39, and 999.11 for moisture, protein, fat, and ash, respectively. The results revealed that the mean values of moisture, protein, fat, ash, carbohydrates and red meat were 62.15±0.96%, 14.34±0.49%, 15.63±1.12%, 2.85±0.10%, 5±0.64%, and 45.01±1.99%, respectively. By comparing the results with the Egyptian Organization for Standardization No. 1972, there were 56.67%, 40%, and 90% of the samples unaccepted based on their moisture, protein, and red meat contents, respectively, while all the samples were accepted based on their fat and ash contents. There were significant differences in the moisture, protein, fat, ash, and carbohydrate content of the beef sausage samples. The findings indicated that the nutritional composition of sausage samples varied among different locations where a variation in preparation method was observed.