Introduction: Glycolic changes which occur post-mortem have an impact on the physical and sensory features of beef, which in turn determine the successive processes and influence such beef quality traits as colour, tenderness, and cooling loss. The aim of this study was evaluation of the post-mortem changes in bovine meat during aging, quantitative analysis of glycogen and lactic acid, as well as examination of their impact on technological and sensory quality of selected muscles from Holstein-Friesian × Limousin breed carcasses.

The sensory quality attributes of coated and uncoated beef burger patties formulated with texture soy granules or vegetables (peas and carrots) were studied in comparison to that of the control ones. Incorporation of textured soy granules significantly reduced the color, marbling, appearance, flavor, tenderness, juiciness, taste and overall acceptability in comparison with either control or vegetable extended burger. Addition of peas and carrots to uncoated burger significantly reduced the binding scores in raw samples, as well as flavor and juiciness in cooked samples, however, no significant differences could be observed in the other sensory attributes in both raw and cooked products. Vegetable extended burger had the highest cooking loss percent (20.14), followed by control samples (17.83), while soy extended product had the lowest value (15.82%). Application of batter and breading to vegetable extended burger significantly improved the investigated sensory parameters in comparison with the uncoated samples. On the other hand, application of batter and breading to soy extended burger revealed no improvement in the sensory quality attributes in both raw and cooked samples. Addition of soy granules and vegetables significantly increased the moisture, ash and carbohydrate and reduced the fat content of raw burger patties. Moreover the incorporation of textured soy significantly increased the protein content.

A total of 40 samples of beef and chicken luncheon (20 samples for each) were collected from different markets in Giza city. Samples were subjected to Mycological investigations. Beef luncheon were highly contaminated than chicken luncheon (3.1 x 103 /g ±0.3x 10³) and (4.0 x 102 /g ±0.2x 10² ) respectively . Seven mould genera were isolated from examined samples. The majority of which were Aspergillus (19.7% and 18.1%) and Penicillium (18.9% and 15.7 %), while, Mucor (7.1% and 4.7%), Cladosporium (4.7% and 3.9%) and other genera were also isolated from the same samples but in low percentages from beef and chicken luncheon respectively. The predominant identified Aspergillus species were; A. niger (18.7% and 14.5%), A. flavus (18.7% and 12.5%) and A. ochraceous (6.3% and 6.3%) in the two products respectively. The main identified Penicillium species were; P. citrinium (20.6% and 13.6%), P. expansum (11.4% and 13.6%) and P. verrucosum (6.8% and 6.8%) from the same products respectively. Examination for mycotoxin production revealed the detection of ochratoxin A at a higher level (mean 21.0 and 27.0 ng /kg) from 2 (10%) samples of beef luncheon and one (5%) sample of chicken luncheon, respectively. Aflatoxin B1 (mean 15.3 and 9.8 ng / kg) was detected in 4 (20%) samples of beef luncheon and 3 (15%) samples of chicken luncheon, respectively. Other mycotoxins (AFB2, AFG1, AFG2 and T-2) were detected but in minor levels. Public health significance of the identified mould species and the detected mycotoxins were discussed.

Beef longissimus dorsi steaks were treated with 10, 25, and 50-kGy gamma irradiation and weekly examined during refrigeration storage at 5ºC to evaluate the changes in their organoleptic, bacteriological, chemical and nutritional quality characteristics as well as deterioration criteria. The signs of spoilage became apparent after 17 days of refrigeration storage in control untreated samples compared with 52 days for 10 kGy treated samples; however, samples treated with 25 or 50 kGy remained without signs of spoilage until the end of storage period (4 months). A characteristic burnt flavor was distinguished in irradiated beef samples, which was intensified with high irradiation dose, but decreased during storage. High doses of irradiation especially 50 kGy resulted in a brownish color of meat surface. Moreover, gamma irradiation resulted in high thiobarbituric acid values after treatments and during storage due to lipid oxidation. Thiamin content of beef was severely reduced and the reduction was dependant on the irradiation dose. Riboflavin was also affected by irradiation, but it was much stable than thiamin. The proximate chemical composition of beef was slightly affected by irradiation.

The objective of the current study was to identify extended-spectrum β-lactamase-producing Escherichia coli (ESBLs) from beef meat in Mansoura City, Egypt.Randomly selected 150 buffalo meat samples were obtained from retail butcher shops located in Mansoura City, Egypt. Samples were inoculated into enriched broth media and then directly streaked on E. coli selective agar for selective isolation of E. coli. A biochemical examination was performed for the preliminary identification of E. coli.  Suspected E. coli isolates were then confirmed by PCR targeting 16S rRNA. Confirmed E. coli isolates were tested for their susceptibility to antimicrobials by using Kirby–Bauer disc diffusion method. Additionally. E. coli were tested for the presence of β-lactamases (blaCTX, and blaSHV and blaTEM) using PCR.  E. coli was isolated from 37 out of 150 tested samples with a total prevalence of 24.66 %. E. coli isolates revealed a high resistant against cefotaxime and ceftazidime, and moderate resistance against amoxyclavulanic acid, while a high sensitivity of E. coli was displayed against meropenem and imipenem. Moreover, the tested E. coli (n=37) harbored ESBLs genes with percentages of 40.5%   for both blaCTX, and blaSHV and 35% for blaTEM. E. coli produces extended-spectrum β -lactams that were isolated from meat and contained a substantial level of antibiotic resistance genes. To increase food processing quality and provide safe food for consumers, it is crucial to build food traceability and monitoring systems for meat and meat products.

Bovine leukemia virus (BLV) is the etiological agent of enzootic bovine leucosis (EBL), which is the most prevalent neoplastic disease of cattle worldwide. Few studies have been conducted on BLV detection in Egypt, and it is unknown whether BLV is prevalent in some areas. BLV seroprevalence has never been identified in Beheira province. Therefore, the main objective of this research was to determine the seroprevalence of BLV among cattle in Beheira. A total of 368 cattle plasma samples (219 dairy and 149 beef) from 6 dairy farms, 1 beef farm, and 9 slaughterhouses in eight districts covering most geographical areas of Beheira were investigated using a commercial ELISA for the detection of anti-gp51 antibodies. Data were analyzed, and the risk factors associated with BLV infection were evaluated. Out of the whole samples, 44 (11.9%) tested positive for BLV, and the seroprevalence rates in dairy and beef cattle were 31/219 (14.2%) and 13/149 (8.7%), respectively. Cattle breed had a significant risk factor on BLV seroprevalence, as in Holstein cattle, it was 21.65% (OR= 3.1, p <0.004) higher than mixed local breed (8.20%) in dairy cattle. However, Colombian cattle showed the highest seroprevalence (19.15%) among tested beef cattle breeds.  Additionally, neither age nor farming system had a potential risk on BLV seroprevalence in the tested dairy or beef cattle (p > 0.1). It is concluded that BLV infection is widespread among cattle in Beheira province's various localities, with a potential risk for cattle of foreign breeds to contract the BLV infection.

Preservatives of natural sources have become a seemingly better and safer than artificial preservatives. Since these preservatives come from plants, they don’t have negative side effects like artificial preservatives. This study investigated the effects of Laurel nobilis, Moringa oleifera and Olive oils at different concentrations on the sensory attributes and chemical quality of beef Kofta at 4°C for 10 days cold storage period. Results revealed that samples treated with 1% Moringa, 0.5 % Moringa and 1% olive oils maintained the overall acceptability until 10th days of cold storage while those treated with 1 % laurel, 0.5 % laurel and .05 % olive oils got spoiled at 10th day. On the other hand, control samples got spoiled at 8th day of cold storage. Samples treated with selected oils showed marked decrease in their chemical analysis pH, Thiobarbituric Acid (TBA) and Total Volatile Basic Nitrogen (TVB-N). These results indicating that these oils have potent antioxidant effects. Best antibacterial and antioxidant results were obtained in samples treated with 1% Moringa oleifera oil followed by those treated with 1% olive oil then Laurel oil at 0.5% which showed the lowest results with accepted sensory properties. On the other hand, Laurel oil 1% is more effective as antibacterial and antioxidant and demonstrated more enhancements of sensory attributes. So, the results suggested that Laurel oil 1%, Moringa oil 1% and Olive oil 1% can be applied to beef kofta as natural preservatives.