الفهرس 
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Abstract
Two species of duck, white pekin duck (Anas platyrlmchos) 8 weeks age and sudani duck (Cairirina moschata) 12 weeks age were used in this investigation, to study the effect of cooling process at 4 º C for 3 days in refrigerator, frozen process at -40 º C. and changes during frozen storage at -20 º C for 1, 3, and 6 months. All the above treatments were studied to follow their effects on histological, physical, chemical and microbiological properties of both duck.
Results of the freezing curve revealed that duck carcasses took 90 min. till reaching -20º C. when it were frozen immeditly, while it took 70 min. when freezing after cooling process for 3 days at 4 º C. In addition results of thawing curve recorded 24 hours till reaching 4 º C.