الفهرس 
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Abstract
Chicken meat occupies a unique place in human diet due to its specific nutritional and digestible value. Comparing with other most meat types, chicken broiler meat is low in fat and cholesterol. Moreover, it is an excellent source of protein of a high biological value.
However, during processing, poultry carcasses are unavoidably exposed to bacterial contamination due to large bacterial load of the birds. Contamination risk of chicken increases with larger numbers of the birds and amount of chicken undergoing processing.
A total of one hundred (100) random samples of chicken meat classified into breast and thigh samples (50 of each) were collected from different supermarkets at El-Sharkia Governorate. The collected samples were examined organoleptically, chemically and bacteriologically.
A- Organoleptic examination:
There was no change in organoleptic attributes in most examined chicken meat samples (yellowish white color, fleshy odor, acceptable taste and firm consistency). But some samples have a little change in organoleptic attributes.