الفهرس 
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Abstract
A total of hundred and twenty imported frozen meat samples in both cubes and minced forms (60 for each) were collected from different localities of butcher’s shops and super markets at Sharkia Governorate, Egypt. The collected samples were subjected to organoleptic, chemical and bacteriological examinations.
A- Organoleptic examination:
Hundred and twenty examined imported frozen meat samples showed normal organoleptic attributes (brick red color, fresh odor, palatable taste and firm consistency).
B- pH evaluation:
Hundred and twenty samples of imported frozen meat cubes and imported frozen minced meat samples (N=60 for each) showed normal pH values .pH value of frozen meat cubes ranged from 5.79 to 6.14 with a mean value 5.91±0.03. And that of imported frozen minced meat ranged from 5.5 to 6.07 with a mean value 5.89 ± 0.03.
C-Bacteriological examination:
(1) Aerobic plate Count:
Aerobic plate count (APC) of imported frozen meat cubes ranged from 4×103 to 9×106 with a mean value of 3.3×105±1.5×105 cfu/g. Meanwhile, in the imported frozen minced meat, APC values ranged from 1.4× 104 to 2×106 with a mean value of 3.6× 105 ± 6×104 cfu/g.