الفهرس 
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Abstract
Hundred samples of chicken meat products, raw products (fillet, shiesh and wings) heat treated (luncheon and nugget) 20 of each were randomly collected from supermarkets and shops at EL¬-Sharkia Governorate, Egypt. The collected samples were transferred in an insulated ice box under complete aseptic conditions, without undue delay to the laboratory of Meat Hygiene, Food Control Department, Faculty of Veterinary Medicine, Zagazig University, Egypt. They were left to frozen at chilling temperature for 12 hours before being subjected to physicochemical and bacteriological examinations.
Chemical parameters of chicken meat products:
The pH values of chicken products ranged from 5.68 to 6.11, 5.71 to 6.28, 5.69 to 6.18, 6.17 to 6.98 and 6.15 to 6.76 with mean values of 5.94 ± 0.02, 6.11 ± 0.04, 5.96 ± 0.02, 6.67 ± 0.03 and 6.42 ± 0.05, respectively for examined raw (pane, sheish and wings), nuggets and luncheon.
The TVB/N of chicken products ranged from 6.8 to 11.2, 7.4 to 12.6, 8.6 to 13.4, 6.3 to 8.4 and 5.46 to 12.6 with mean values of 9.12 ± 0.23, 10.19 ± 0.34, 11.54 ± 0.36, 7.56 ± 0.28 and 7.66 ± 0.31mg/100g., respectively for examined raw (pane, sheish and wings), nuggets and luncheon.
The TBA of chicken products ranged from 0.39 to 0.67, 0.43 to 0.75, 0.46 to 0.84, 0.12 to 0.66 and 0.47 to 0.79 with mean values of 0.52 ± 0.01, 0.58 ± 0.01, 0.73 ± 0.01, 0.42 ± 0.03 and 0.64 ± 0.02 mg malonaldehyde/kg, respectively for examined raw (pane, sheish and wings), nuggets and luncheon.