الفهرس 
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Abstract
A total of 100 random samples of poultry meat products including(nuggets, 1uncheon, fillets and frankfurter). were collected from different supermarkets at Al- Boheira and Alexandria provinces. All collected samples were examined chemically and microbiologically .
1- Results revealed that the mean values of PH of examined samples of fillets, nuggets luncheon, frankfurter ,. Were 6.056 + 0.0319 , 6.030 + 0.0157, 6.074+0.0189, and 6.086 + 0.0196, , respectively.
2- The results also revealed that the mean values of protein % of examined samples of fillets , nuggets, luncheon , frankfurter, and. were 15.48 + 0.250, 13. 39 + 0.142 , 14.49+ 0.175, and 14.65 + 0.196, respectively.
3- The mean values of fat of examined samples of fillets, nuggets, luncheon, and frankfurter. were 11.760 + 0.190, 11.782 + 0.152, 12.290 + 0.143 and 12.043 + 0.187, respectively .
4- The mean values of total aerobic bacterial count of examined samples of nuggets , luncheon fillets, and frankfurter, were 7.1 x 105 + 0.16 x 105 ,8.04 x 105+ 0.29 x 105, 7.8 x 105 + 0.30 x 105 and 7.5 x 105 + 0.26 x 105 CFU/g, respectively .
5- The mean values of total coli-form count of examined samples of nuggets, luncheon , fillets and frankfurter, were 3.7 x 105 +0.4 x 103, 3.9 x 105 + 0.3 x 103 , 3.8 x 105 + 6.2 x 103 and 3.4 x 105 + 4.7 x 103 CFU/g, respectively
6- The mean values of total Staphylococcal. count of examined samples of nuggets luncheon , fillets, and frankfurter,. were 0.72 x 105 + 2.7 x 103, 1.1 x 105 + 2.3 x 103, 0.8 x 105 + 2.1 x 105 and ,0. 8 x 105 + 2.2 x 103 CFU/g, respectively .
7-. The mean values of total Enterobacteriacae count of examined samples of nuggets, luncheon , fillets, and frankfurter,. were 2.6 x 105 + 4.8 x 103, 2.7 x 105 + 6.2 x 103, 2.5 x 105 + 6.2 x103 and 2.6 x 105 + 3.2 x 103 CFU/g, respectively .
8- The mean values of total mould count of examined samples of nuggets luncheon, fillets and frankfurter,. were 0.78 x 105+.2.6 x 103, 0.75 x 105 + 2.4 x 103 , 0.83 x 105 + 3.1 x 103 and 0.75 x 105 + 2.4 x 103 , CFU/g, respectively .
9- The mean values of total yeast count of examined samples of nuggets luncheon , fillets, and frankfurter,. were 1.9 x 105 + 3.5 x 103, 2.0 x 105 + 3.3 x 103 , 1.8 x 105 + 2.8 x 103 and 1.7 x 105 + 6.8 x 103 CFU/g, respectively .
There is a significant difference between the mean values of total aerobic counts. total Enterobacteriacae counts, total staphylococcus aurous count and total colifrom counts of chicken nuggets, chicken luncheon chicken fillets and chicken frankfurter( P=0.05).
There is No significant different between the mean values of total mould count and yeast count in chicken nuggets, chicken luncheon chicken fillets and chicken frankfurter( P=0.05).
from these results it is obvious that to take microbiological examination as well as suggestions for improving the quality of the chicken meat products as well as to safe guard the health of consumers. Also chemical examination of chicken meat products.