الفهرس 
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Abstract
Broiler 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; therefore, it is one of
more healthy meats. Moreover, this meat type is an excellent source of
protein of a high biological value in addition to be easily prepared and
cooked which allow a good variety aspects for the consumer demands.
In Egypt, increased demand of animal proteins presents a serious
problem and among the planned studies to resolve such problem is the
concentration on poultry industry as rapid and more economic source of
proteins.
A total of 60 fresh broiler carcasses represented by breast and thigh
muscles (30 of each) were collected from different localities of poultry
slaughter houses at Sharkia Governorate, Egypt. The collected samples
were subjected to organoleptic and bacteriological examinations with
application of trials for improving its sanitary status.
Ι- Field study:
A- Organoleptic examination:
Sixty examined broiler samples showed normal organoleptic attributes
(pale pink color, fleshy odor, acceptable taste and firm consistency).
B- Bacteriological examination:
(1) Total Aerobic Bacterial Count:
Total aerobic plate count (APC) of chicken breast muscles varied from
2.0 x105 and 196 x105 with a mean value of 1.9x106 ±6.8x 105 CFU/g.