الفهرس 
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Abstract
A total of 140 beef frankfurter and Egyptian luncheon sausage samples were investigated to evaluate its quality. Most Luncheon Sausage samples had low sensory panel scores, low protein, and high ash content as well as low shear force values that revealed low quality with marked high lightness and brownness for all sausages. on the other hand, examined beef frankfurter sausage samples were advantageous over that of luncheon in most physicochemical characteristics especially protein, fat, moisture content, high pH and TVBN , shear force and brownness values. Meanwhile, beef frankfurter had higher aerobic and anaerobic bacterial counts. Both beef frankfurter and luncheon sausage had low eating quality characteristics.
Three trials based experiments were performed to compare the effect of meat species on quality of luncheon sausage produced with the same percentage and formula. Beef and buffalo luncheon sausage were indistinguishable in their organoleptic characteristics, while camel type sausage had only slight significant difference in moisture and protein content, but was not differ significantly with buffalo sausage in fat and ash content. Remarked emulsion stability was recognized in buffalo meat batter. The overall acceptability scores for beef and buffalo luncheon sausage did not differ significantly and nearly undistinguishable for the panellist. Camel luncheon had specific aroma that perceived through mouth feel. Concerning deterioration criteria, pH and TBARs values were significantly differ in buffalo luncheon sausage. Deterioration attributes were increased during storage period at 4oC, but not exceeded the permissible limits. Moreover, lower shear force, redness and high lightness, brownness was obtained in camel luncheon sausage. Finally, it is advisable to use camel and/or buffalo meat as a potential alternative for beef meat in meat processing particularly in arid and/or semi-arid regions .