The present study was carried out to investigate the possibility of using different levels of bee pollen and apigenin extract in beef meatballs to evaluate shelf-life, nutritional and quality properties of beef meatballs under different storage conditions. It was determined, using the HPLC method, that bee pollen contains a high level of apigenin under optimal conditions. Bee pollen and apigenin were added to meatballs at different concentrations in five groups. Meatballs were made with control, 1-2% bee pollens/apigenin. Quality and safety evaluation of meatballs were determined by sensory, physicochemical, biochemical and microbiological tests. The analyses were conducted at 1st, 3rd, 7th and 14th days of interval. A statistically significant decrease was found in FFA, POV and TBARS levels of meatballs on different days of storage (p<0.05). When compared to the control group, the bioactive compounds preserved the microbiological and chemical properties of meatballs during frozen storage (14 days).It was concluded that the extracts with 2% bee pollen concentrations can be used as biopreservative agents for meat and meat products.

Objectives: The objective of this study was to assess the keeping quality of powder milk sold at local markets in Mansoura City, Egypt, and to isolate the contaminated bacteria particularly Salmonella spp., E. coli and Staphylococcus aureus from these milk samples. Materials and methods: A total of 50 powder milk samples were collected from different sources at Mansoura, Egypt. The samples were subjected for physical examination to determine their pH and acidity. Microbiologcal assessment of the samples were done by Total Bacterial Count (TBC), Total Coliform Count (TCC), True fecal E. coli count, and Most Probable Number (MPN), and Total mold and yeast count. Results: Minimum and maximum values of TBC were 0.45 and times;102 cfu/gm and 5.11 and times;103 cfu/gm milk powder, respectively. On the other hand, minimum and maximum values of fungal count were 0.08 and times;102/gm and 2 and times;102/gm samples, respectively. No E. coli and Salmonella spp. could be isolated from the samples. However, 18% (n=9/50) samples were found to be contaminated with Staph. aureus. Conclusion: Based on the Egyptian Standards, the samples were satisfactory in terms of the association of Salmonella spp., E. coli, and fungi. Contamination with Staph. aureus warrans the public health. Thus, appropriate care and preventive measures are suggested. [J Adv Vet Anim Res 2016; 3(1.000): 75-78]