Meat products are high in nutrients, thus this study provides the chemical determination of certain preservatives in meat products such as ascorbic acid (ppm), monosodium glutamate (ppm), phosphate (%), and sodium chloride (%). A total of 100 randomly selected samples of locally made meat were obtained from various marketplaces in Egypt. The beef burger, kofta and sausage samples were frozen and weighed 340 g apiece, whilst the luncheon samples were gathered as slices (250g). Each sample was stored in a separate sterile polyethylene bag in an ice box before being carried directly to the laboratory. The mean values of ascorbic acid (ppm), monosodium glutamate (ppm), phosphate (%) and sodium chloride (%) were 221.4 ± 7.1, 2.77 ± 0.25, 0.15 ± 0.09 and 3.17 ± 0.15 in the examined beef burger, respectively, 191.5 ± 20.3, 1.75 ±.75, 0.09 ± 0.03 and 3.12 ± 1.32 in the examined beef kofta, respectively, 294.3 ± 19.8, 3.74 ± 0.30, 0.21 ± 0.11 and 5.91 ± 0.27 in the examined beef luncheon, respectively and 245. 9 ± 7.6, 2.38 ± 0.92, 0.19 ± 0.2 and 2.40 ± 0.33 in the examined beef sausage, respectively. According to EOS (2005), the current investigation also identified non-acceptable meat products exposed to unlawful quantities of ascorbic acid, monosodium glutamate, phosphate, and sodium chloride.