Abstract Egyptian pastrami is among the most important and widely consumed meat products in Egypt and due to the great defects in its storage as a ready-to-eat products by retailers, distributers or even consumers, the aim of the current research is to assess the effect of storage temperatures on physico-chemical, microbiological, and sensory properties of Egyptian pastrami using autoclaved non-meat ingredients to ensure the best storage temperature of such important food. Four storage temperatures were applied including room temperature during summer (25 °C), room temperature during winter (15 °C), in fridge at 4 °C and in freezer at −18 °C for a period of 60 days using whole unsliced produced pastrami arms. The findings showed that there was no significant effect (P > 0.05) of storage temperatures on the physico-chemical and sensory properties of tested Egyptian pastrami as the four types were highly accepted based on the physico-chemical and sensory evaluation. Meanwhile, there was noticeable effect of storage temperatures on the microbiological properties of the four manufactured types of pastrami, as the samples stored at −18 °C or at 4 °C for 60 days had the lowest microbial loads and was the best from microbiological aspect.

中文翻译：

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根据微生物、物理化学和感官评估确保埃及熏牛肉的最佳储存温度

摘要 埃及熏牛肉是埃及最重要和消费最广泛的肉类产品之一，由于零售商、分销商甚至消费者将其作为即食产品的储存方式存在很大缺陷，目前研究的目的是评估其储存温度对埃及熏牛肉的理化、微生物和感官特性的影响，使用高压灭菌的非肉类成分，以确保此类重要食物的最佳储存温度。采用四种储存温度，包括夏季室温 (25 °C)、冬季室温 (15 °C)、4 °C 冰箱和 -18 °C 冰箱，使用完整的未切片产品保存 60 天。熏牛肉武器。结果表明，没有显着影响（P > 0。05) 的存储温度对测试的埃及熏牛肉的理化和感官特性的影响，因为根据理化和感官评估，这四种类型被高度接受。同时，储存温度对四种制造类型熏牛肉的微生物特性有显着影响，因为在-18°C或4°C储存60天的样品微生物负荷最低，从微生物方面来说最好.