This study aimed to assess the values of one of the harmful food additives used in food production, monosodium glutamate (MSG). A total of 60 random samples of some frozen meat products included beef burger, sausage, beef kofta and chicken nuggets (15 for each) collected from different supermarkets in Assiut City, Egypt. The samples were subjected to sensory evaluation, physico-chemical and microbiological quality. The findings revealed that the examined beef kofta samples have the lowest scores of sensory attributes, compared to beef burger and chicken nuggets samples, which recorded the highest scores. Concerning MSG, the results revealed levels were 1.415 mg/gm. in beef burger; 2.28 in sausage; 2.18 in beef kofta and 3.34 in chicken nuggets, respectively. Moreover, pH determined, and the mean values were 6.37 in beef burger; 6.22 in sausage; 6.45 in beef kofta and 6.27 in chicken nuggets, respectively. Also, the mean values for total volatile basic-nitrogen (TVB-N) (mg/100gm.) and thiobarbituric acid number (TBA) (mg MAD/kg) were 9.52 and 0.35 in beef burger; 12.13 and 0.27 in sausage; 8.87 and 0.4 in beef kofta and 11.11 and 0.23 in chicken nuggets, respectively, which within the permissible limits and all accepted according to the Egyptian standard specifications. Moreover, the bacteriological examination showed that mean values (cfu/g) of TBC and Total Y&M Count were 1.03x105±5.12x104 and 1.33x104±7.12x103 in beef burger; 1.43x105±6.63x104 and 3.73x104±1.66x104 in sausage; 6.75x104±3.01x104 and 3.2x104±1.04x104 in beef kofta and 5.33x104 ±3.35x104 and 1.98x104±9.67x103 in chicken nuggets, respectively. Furthermore, E.coli 0157:H7 identified serologically in two of both beef burger and sausage were (13.33%) and in one of chicken nuggets was (6.67%). In conclusion, application strict hygiene practices along the meat production process is important to prevent low quality products and food-borne diseases.