الفهرس 
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Abstract
Ten kilograms of beef meat (round meat) were obtained 24 hours after slaughter (two kilogram per a trial five replicates were conducted). The meat was minced as coarse ground beef and immediately transported to the laboratory of the meat hygiene faculty of Veterinary Medicine Zagazig University, Egypt. Minced beef was classified into four groups control, rosemary 0.2% , sodium lactate 2% and chitosan 1% treated groups which examined at once (zero time and every 48 hours) for sensory, chemical and bacteriological changes.
Sensory evaluation:
Sensory properties (surface color, percentage of surface discoloration, beef odors and off odor) of minced beef had no significant changes at zero time. Meanwhile, in 3rd day of chilling a significant surface discoloration (p< 0.05) detected in the control group. By the 5th day the overall numerical values for control group significantly decreased (p < 0.05) in all sensory parameters where the color scale 2.6 (slightly to moderately brownish red), percentage of surface discoloration 2.75 (60% to 95% surface discoloration), beef odor 4.1 (slightly beef like to slightly non-beef like) and off orders 3.8 (slight to small off odor).
On the 7th day of storage chitosan1% treated group had the highest color score 3.3, the lowest percentage in surface changes 4.2 and likness of beef odor 5.8. Moreover, the off odor intensity decreased in rosemary 0.2% treated group which indicated by the increase in off odor score. The control group had a significantly (p< 0.05) lower color score, the highest percentage of surface discoloration, lowest grade in beef odor likness and intense off odor.