الفهرس 
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Abstract
Chicken meat and chicken meat products are an excellent source of high quality protein, minerals and vitamins in addition to low fat and cholesterol level compared with red meat. Chicken meat is tasty, economic and easily prepared and cooked.
A total of fifty chicken fillet samples collected from poultry slaughterhouses in Zagazig city, Sharkia Governorate, Egypt. The samples were divided into two parts; the first part was subjected to organoleptic examination and bacteriological examination; while the second part was stored in a refrigerator in the form of control and treated samples by thyme and nigella with different concentrations and subjected to a bacteriological and chemical examination.
Part I
1-Organoleptic evaluation of chicken fillets:
The organoleptic characters of all examined chicken fillet samples was normal (100%); the examined samples had a normal color (pale pink), firm tender in consistency, accepted fleshy odor and taste.
2-Bacteriological examination of chicken fillet samples:
The mean count of APC, psychrotrophic, Enterobacteriaceae and Staphylococci ranged from 6.9 to 7.08, 6.78 to 6.9, 5 to 5.08 and 4.9 to 5.08 log10 cfu/g with mean values of 6.98±0.05,6.82±0.04, 5.05±0.26 and 4.98±0.52 log10cfu/g in the examined chicken fillets, respectively.