الفهرس 
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Abstract
Poultry meat is an important fooef item in most countries due to its contribution in solving the problem of animal food shortage. Poultry meat
contaiHs high amount of protein of high biological value which contains all essential amino acids. Also, it contains many vitamins and minerals which are required for human nutrition.
Merits of poultry compared with red meat are considered of good flavour, ease of digestion, low in fat content, and cholesterol. Poultry meat is a suitable meal for feeding infants, young children, adults and convalescents as well as a good supplement to a deficient diet.
The hygienic quality of deboned poultry meat was chosen as a subject
for research for some reasons which affect general health as:
1. Source of contamination.
2. Organism in poultry meat
3. Public health.
4. Sensory examination: colour, odour and consistency.
5. Chemical examination of poultry meat for freshness (measurement of pT-I,
copper sulphate test and Eber’s test).
6. Bacterial examination.
1. The results revealed that the total aerobic bacterial count was ranged from 3 x iO to 1 x 105/g with a mean value of 2.42 x iO ± 4.64 x iO CFU/g in the examined breast samples while in thigh samples it