الفهرس 
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Abstract
About 210 random samples of poultry meat products were collected from different shops in different areas in Cairo and Giza Governorate markets. These products comprised chicken carcass, breast muscles, thigh muscles, burger, balls, luncheon and frankfuter, 30
samples for each.
1. frozen chicken carcass:
the percentage of moisture ranged between 66.49 to 71.23% and its mean about 69.51, the protein% ranged between 12.98-16.83% with a mean of 14.56% , fat ranged from 10.10-13.78% with a mean of 11.80%, ash ranged between 1.400-1.703% with a mean of 1.516, nacl ranged between 0.16-0.32% with a mean of 0.23%, ph value ranged between 5.90-6.80 with mean value of 6.13, t.b.a. value ranged from 0.071-0.362 with a mean value of 0.132, while t.v.b.n. ranged from 11-19.20
with mean value of 12.76. 2. frozen chicken breasts:
from this study the moisture ranged from 67.37-71.02% with a mean value of 69.11%, protein ranged from 13.27-18.25% with a mean value of 15.31%, fat ranged from 9.10-13.21% with a mean value of 11.77%, ash ranged between 1.250-1.475% with a mean of 1.365, nacl% ranged from 0.11-0.32% with a mean of 0.21, ph value ranged from 5.90-6.44% with a mean of 6.15, tba value ranged from 0.051-0.223 with a mean of 0.119, while tvbn ranged from 12.49-15.16 with a mean
of 13.87.
from the obtained results, it was concluded that t.b.a. and t.v.b.n. value were within the permissible limits of egyptian organization for standardization and quality control ”e. 0. s. q. c.” (1090/ 1996).
3.frozen chicken thighs:
moisture% ranged from 66.65-71.27% with a mean of 69.05%, protein ranged between 11.25-14.71% with a mean of 13.12%, fat % percent ranged from 11.58-14.80% with a mean of 13.57%, ash % ranged from 1.329-1.490% with a mean of 1.356%, nacl % ranged from 0.12%-0.32% with a mean of 0.190%, ph value ranged from 5.90-6.55 with a mean of 6.21, tba ranged from 0.062-0.272 with a mean of 0.131, tvbn ranged from 11.30-16.31 with a mean of 12.57.
4.frozen chicken burger:
the results showed that moisture % ranged from 62.19-68.87% with a mean of 65.60%, protein % ranged from 13.27-16.75 % with a mean of 14.81%, fat % ranged from 11.71-13.70 % with a mean of 12.61%, ash % ranged from 1.441-1.676% with a mean of 1.555%, nacl % ranged between 1.23-5.45% with mean of 2.52%, starch % ranged between 3.56-6.91% with a mean of 4.89, ph value ranged from 5.98-6.80 with a mean of 6.21, t.b.a. value ranged from 0.065-0.321 with a mean of 0.140, t.v.b.n. ranged from 10.80-19.88 with a mean of 12.31
from the obtained data, it was concluded that all chemical constituents of frozen chicken burger were within the permissible limits of egyptian organization for standardization and quality control ”e.o. s. q. c.” (2910/1995) except nacl % and starch % were little higher than the limits..
5. frozen chicken balls:
the results declared that moisture % ranged from 61.78-69.22% with a mean of 62.27%, protein % ranged between 11.90-14.50 with a mean of 13.55%, fat % ranged from 10.50-13.33% with a mean of 11.70, ash % ranged between 1.432-1.720% with a mean of 1.569%, nacl % ranged between 1.65-3.70% with a mean of 2.187%, starch % ranged from 4.60-7.11% with a mean of 5.457, ph value ranged from5.90-6.40 with a mean of 6.61, t.b.a. value ranged from 0.063-0.232 with a mean of 0.115, while t.v.b.n. ranged between 10.87-16.10 with a mean value
of 12.44.
from the recorded results, it was concluded that all chemical constituents of frozen chicken balls were within the permissible limits of egyptian organization for standardization and quality control ”e.o. s. q. c.” (2910/1995) except nacl % and starch % were little higher than
the limits.
6. chicken luncheon:
the moisture % ranged between 63.00-68.32% with a mean of 65.67%, protein % ranged from 12.95-16.50% with a mean of 14.49%, fat % ranged from 11.25-13.80% with a mean of 12.36%, ash % ranged between 1.127-1.400% with a mean of 1.239%, nacl % ranged between 1.35-6.55% with a mean of 3.33%, starch % ranged from 3.10-7.25% with a mean of 5.56, ph value ranged between 5.93-6.31 with a mean of 6.09, t.b.a. value ranged from 0.065-0.393 with a mean of 0.125, while t.v.b.n. ranged from 11.00-20.16 with a mean of 14.20.
from the obtained results, it was concluded that all chemical constituents of frozen chicken luncheon were within the permissible limits of egyptian organization for standardization and quality control ”e. o. s. q. c.” (1696/1989) except nacl 0/) and starch % were
little higher than the limits.
7. chicken frankfurter:
the results showed that moisture % ranged from 62.32-69.22% with a mean of 65.53%, protein % ranged from 12.41-16.90% with a mean of 14.74%, fat % ranged from 10.80-14.12% with a mean of 12.16%, ash % ranged from 1.298-1.534% with a mean of 1.408%, nacl % ranged from 1.57-5.11% with a mean value of 2.77%, starch % ranged from 3.48-6.55% with a mean value of 4.73%, ph value ranged from 5.81-6.25 with a mean value of 6.5, tba value ranged from 0.078-0.270 with a mean value of 0146, tvbn ranged from 11.23-19.00 with a
mean value of 14.27.
from these result it is obvious that to take chemical examination as a mean system for examination of poultry products.