الفهرس 
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Abstract
A total of 50 samples collected from chicken carcasses 30 from fresh chicken represented by liver, gizzards and breast muscle (10 of each), 10 from local frozen chicken breast muscle and 10 imported frozen chicken breast muscle were purchased from various retailers of different sanitation levels at Zagazig, El Skarkia, Egypt. Samples were collected in polyethylene bags, all of which were kept in ice box and transferred immediately to the meat hygiene laboratory, Faculty of Veterinary Medicine, Zagazig University to be investigated for a sensory evaluation, bacteriologically and chemically (pH, heavy metal and trace elements concentration) with an application of a trials for a reduction of heavy metals and trace element concentrations.
PART (1)
1. Sensory evaluation:
Ninety six and sixty six percent of the examined breast muscle samples show a normal color (yellowish white) odor (palatable), taste (palatable) and consistency (firm) while one chicken samples had a grayish red color, bad odor, unpalatable taste and soft in consistency. Also 100% of liver and gizzard samples show a normal color, odor and consistency.
2. pH measurement:
pH in examined breast muscle of fresh chicken samples mean + SE was 6.16+0.053, while in local and imported frozen chickens was 5.87+0.055 and 5.74+0.073 respectively. Both frozen local and imported frozen chicken samples were significantly acidic than breast muscle of fresh chicken samples.