A total of 140 beef frankfurter and Egyptian luncheon sausage samples were investigated to evaluate its quality. Proximate chemical analysis revealed significant differences (P<0.05) between the different processing plants with mean values of 61.39, 15.74, 7.66 and 3.50% in frankfurter in comparison with 57.24, 7.35, 8.68 and 4.09% for moisture, protein, fat and ash in luncheon sausage respectively. The mean values for pH, TBARS and TVBN showed significant differences between the different processing plants in both products with mean values of 5.83, 0.81 and 13.47 for beef frankfurter and 6.15, 0.91 and 7.50 for luncheon respectively. Shear force and instrumental color evaluation also showed slight significant differences in both products.Moreover, bacteriological analysis revealed slight and significant differences in aerobic mesophilic, anaerobic and aerobic spore formers count.