الفهرس 
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Abstract
Chapter I: Quality evaluation of the marketed chicken meat:
A total of 100 random samples of marketing chicken meat represented by breast and thigh (50 for each) were collected from local commercial retail shops at Zagazig city, Zagazig, Egypt. Each sample weighting about 300gm. The collected samples were transferred directly to the laboratory in an ice box under a septic condition without undue delay. They will be subjected to organoleptic, chemical and bacteriological examination.
Organoleptic examination:
Our examination revealed that there were no abnormal samples as all samples appear within normal appearance (pinkish white color, fleshy odor, and palatable taste, firm and tender in consistency).
Chemical parameters of chicken meat products:
pH values of breast and thigh meat samples ranged from 5.85 to 6.10(minimum and maximum values) with mean values of 5.97± 0.04 for breast samples, and from 5.60 to 5.93(minimum and maximum values) with mean values of 5.76± 0.02 for thigh samples.
Thiobarbituric acid (TBA) (mg/kg) values of breast and thigh meat samples were ranged from 0.12 to 0.16 (minimum and maximum values) with mean values of 0.14± 0.01 for breast.