الفهرس 
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Abstract
First part:Organoleptic examination
Acceptable color in examined gizzard, liver and heart was 80%, 73% and 87% respectively and acceptable odor was recorded in 83%, 87% and 93, while 90%, 83% and 93% of examined gizzard, liver and heart was normal in consistency. While the percent of palatable taste of examined gizzard was 93%, liver 87% and heart 90%. However, the normal color, odor, taste and consistency of all examined samples were 80%, 88%, 89% and 90%, respectively.
pH Values:
The mean value of pH was of 6.21, 5.22 and 5.90 in gizzard, liver and heart, respectively.
Bacteriological examination
In the current study, the mean value of MPN of coliforms was 4.91± 0.13, 4.63± 0.12 and 4.33± 0.16 MPN /g in poultry gizzard, liver and heart, respectively.
Escherichia coli organism was isolated with percentages of (40%), (60%) and (30%) form chicken gizzard, liver and heart, respectively. The highest incidence of of E. coli was recorded in liver samples (60%) then gizzard (40 %) followed by heart (30 %), while E. coli was isolated from all examined samples with a percentage of (43%).
The frequency of E. coli strains isolated from examined.