الفهرس 
Introduction & aim of the work
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
he work presented hore was carried out at Food Science
Anirncl Production Departments, Fcu1ty of Agriculture, ut University. The main objeet was to study the effect ome proccsing factors stich a plucking method, degree of d surface, precooling method, packaging ajd polyphophate tment on the quality of frozen chicken meat.
A total nwnber of 84 Hubbard Chicks (a moat broiler
sin) were sliughtered at marketable age (7 weeks), and this casse were divided into two equal groups (42 chicks for ): the first group was used to study the effect at plucking hod and degree of expand surface. While the second group used to study the effect of preccoling raethoa (dry— and
— chilling), packaging and polyphoaphate treatrient on the ifly of broiler meat during freezing storage. All treatments fl kept in freezer at —20°C for 6 mOntcs.
A monthly randont sample of 2 carcasseS or 2 ktaltes were n from each treatment were tested ahtnioally and physioal1
lyzed for quality deterrainatidno The breast, thigh, and tick muscles were s*parated, m1ntecl and ana’ysed ror