Abstract:The current study was carried out to compare the safety and quality between the high price (premium) and low price (economic) meat products that are commonly distributed in the Egyptian markets. To achieve this goal, 200 samples from the various grades of Egyptian beef luncheon sausage and burger patties were collected randomly from different Egyptian markets and subjected to physicochemical, microbiological, and histological examinations. Results revealed that both grades of examined luncheon samples had high… Show more
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