The objective of the present study was to evaluate the sensory, chemical parameters (moisture, fat, proteins, Ash, thiobarbituric
acid (TBA) and pH) and microbiological characteristics (total bacterial count (TBC), yeast and mould count, detection of
Salmonella, Shigella, E. coli 0157:H7 Staph. aureus and Cl. perfringens) of three-types of beef salami (cooked, smoked and dried)
sold in Assiut city. The sensory evaluation revealed that the examined samples were of fairly good quality. The mean values of pH
and TBA for the examined samples were within the typical range for beef salami in Egyptian Standard. The statistical analysis
shows that the dried salami differ significantly from the cooked and smoked (p= 0.0006; p <.0001) for the ash and moisture
content, respectively. However, there is no significant difference between three types of beef salami for the protein and fat content
(p= 0.2254; p=0.1736). The results of this study show that only 30.33% (10/33) of salami samples meet the standards hygiene,
with an average contamination of: 4.2 x105 for TBC; 3.5x102 for total yeast and 4.5x103 for total mould. Neither Cl. perfringens
nor Saph. aureus were identified in any of the samples. Shigella spp. was isolated from one of each samples and Salmonella spp.
was detected in one cooked beef salami sample (9%). E. coli 0157:H7was identified in one (9%) of both cooked and smoked beef
salami and in two (18%) samples of dried beef salmai. In conclusion, the hygienic quality of beef salami is not satisfactory and not
comply with the standards in 69.67% of all samples tested, therefore beef salami retailed in Assiut should considered to pose a
possible risk to consumers and should be improved. There is a need for routine analysis regularly by researchers to attract the
attention of both producers and consumers to meat quality.