الفهرس 
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Abstract
Poultry meat occupies a unique place in human diet due to its specific nutritional and digestible value. Comparing with other most meat types, chicken broiler meat is low in fat and cholesterol; therefore, it is one of more healthy meats. Moreover, this meat type is 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 consumer demands.
In Egypt, increased demand of animal proteins presents a serious problem and among the planned studies to resolve such problem is the concentration on poultry industry as rapid and economic source of proteins.
Eighty samples of both of broilers and quail carcasses (40 each of them). The samples were collected from fresh or frozen carcasses (20 each of them from each species). Each twenty samples included both of thigh and breast muscles (10 each of them). Samples were collected randomly from different poultry slaughterhouses and retail shops in Mansura city at Dakahlya governorate, Egypt at different levels of sanitations.
Ι- Field study:
A- Organoleptic examination:
All examined samples showed normal organoleptic attributes (pale pink color, fleshy odor, acceptable taste and firm consistency).
B-Bacteriological examination:
(1) Total Bacterial Count:
Total bacterial counts (TBC) of fresh chicken breast and thigh samples were 6.46 ± 0.15 and 6.95± 0.04 Log 10 cfu/g, respectively. Meanwhile, in the frozen samples, TBC mean values was 5.90± 0.05 and 6.04± 0.04 Log 10 cfu/g, respectively. Similarly, mean values of TBC in the examined fresh quail breast and thigh samples was 6.26 ± 0.24 and 6.72± 0.04 Log 10 cfu/g, respectively. These values in the frozen quail breast and thigh samples was 5.83± 0.13 and 5.95± 0.04 Log 10 cfu/g, respectively. It is clear that broilers had higher TBC compared with quail samples. Fresh samples had higher TBC counts than frozen samples. Additionally, thigh samples had higher TBC compared with breast muscles.