الفهرس 
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Abstract
This investigation was carried out to study the incorporation of poultry meat in manufacturing some ready meat products, namely sausage and burger. The changes occurred in the chemical composition and physical characteristics of the samples were also followed up and the microbiological aspects and organoleptic properties were recorded as well. The sausage and burger were stored under two different storage temperatures; i.e., 4<U+F0B0>C and 18<U+F0B0>C for periods differ according to the product type; i.e., 25 days for sausage at 4<U+F0B0>C, 22 days for burger at 4<U+F0B0>C and 6 months for two products at 18<U+F0B0>C. The samples were periodically withdrawn for analysis. The obtained results could be summarized as follows: A. The chemical composition: The smoked control had high moisture content, i.e., 62.1465.39% (sausage) and 68.7166.99% (burger). The samples containing 20% soybean contained the lowest moisture. Generally, the moisture content decreased with increasing soybean level in sausage and burger samples. Both protein and fat content increased with increasing soybean level. Protein decreased due to the loss for some nitrogen with drip with increasing storage time. Fat percentage increased with increasing storage time, this was due to the decrease in moisture and protein ratios with increasing storage time. Soybean sausage and burger contained high level of ash and carbohydrates. Such level was increased along storage period due to the decrease moisture ratio. Sausage and burger samples containing 20% soybean flour had the highest content of amino acids. The same samples of sausage and burger had the highest ratio of essential amino acids. 20% soybean samples contained the highest total soluble nitrogen. During storage all samples, it was observed that total soluble nitrogen value was gradually decreased along storage period. Addition of smoke liquid lowered the thiobarbturic acid value. The increase in soybean ratio in sausage and burger had the same trend. B. Physical indices: Generally, waterholding capacity was enhanced by soybean addition to sausage and burger, due to the high ability of soybean to absorb water. The tenderness values were decreased in soybean sausage and burger in comparison with control. The tenderness values were measured by PWC, PWFC and plasticity. Cooking loss (%) was increased in control samples and smoked control samples. The cooking loss (%) was decreased by increasing soybean ratio in samples. The highest amount of product after cooking was recorded in 20% soybean containing sample. Soybeancontaining sausages and burgers exhibited higher quality than controls samples where their feder value was <U+F03C> 4. 20% soybeancontaining sausage and burger had the highest energy value because of its high content of protein and fat. C. Microbiological aspects: Total viable microbial count decreased with increasing soybean ratio in sausage and burger due to the low moisture content. Sausage and burger samples treated with smoke liquid contained low total viable microbial counts due to the antimicrobial nature of such liquid. During storage period at 4<U+F0B0>C a gradual decrease was noticed for total bacterial count, however such count recorded further increase afterthat. Freeze storage led to low microbial counts. Bacteriological investigation showed that all sausage and burger samples were negative for the food poisoning bacteria, namely Salmonbella. D. Organoleptic properties: Colour density was higher in both non smoked and smoked controls. Such controls had increased amount of poultry meat. These controls also had the best quality. Addition of smoke liquid enhanced the characteristics of flavour, taste and smell of sausage and burger.