RESUMO
Forty imported brisket boneless beef meat samples were collected hygienically from wholesome freezing stores with the same slaughtering date. Each sample was minced and all were divided into six equal groups. Half of the samples were stored at 4C and examined after mixing [zero time] as well as after two, four, six and eight days; while, the second half were stored at -18C and examined also after mixing as well as after one, two, three and four months. All groups were subjected to a chemical examination for hydrogen ion concentration, total volatile nitrogen [TVN] and acid value [AV] as well as to a bacteriological examination for total bacterial count, Staphylococcus aureus counts, coliform counts, psychrotrophic count and Pseudomonas count. The present study revealed that the addition of ascorbic acid to minced meat significantly improved the keeping quality of both chilling and frozen minced meat with increasing their shelf-life as regarded in the picture of both chemical evaluation and the bacteriological study. A synergistic quality improvement occurred on the combination of alpha-tocopherol with ascorbic acid, while alpha- tocopherol alone had no effect. All the obtained results were observed, recorded and discussed