الفهرس 
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Abstract
Broiler chicken fillets occupy a unique place in human diet due to its specific nutritional and digestible value, healthy food which is low in fat and cholesterol compared to other meats but an excellent source of protein of a high biological value in addition to be easily prepared and cooked which allow a good variety aspects for the consumers demands.
In Egypt, increased demand of animal proteins presents a serious problem and among the planned projects to resolve such problem is the concentration on poultry industry as rapid and more economic source of proteins.
Fresh broiler chicken deboned, skinless, breast fillets (10 KG) represented by seventy samples were collected from different localities of poultry slaughter houses at Damietta Governorate, Egypt. The collected samples were subjected to organoleptic, chemical and microbiological examinations. The samples were divided into 2 parts: the first part was kept at refrigerator at 4° C for chilling till spoilage whereas the other samples were kept at freezing at -18° C. The chilled samples were examined daily whereas the frozen samples were examined every month.
Part (1) Effect of chilling at 4° C on broiler chicken fillets quality:
A-Organoleptic examination:
There was no change in organoleptic attributes in most examined broiler chicken fillets samples during the first five days of chilling (pale pink color, fleshy odor, acceptable taste and firm