الفهرس 
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Abstract
Frozen poultry meat occupy a unique place in human diet due to its specific nutritional and digestible value, healthy food which is low in fat and cholesterol compared to other types of meat . Chicken meat is an excellent source of protein of high biological value in addition to be easily prepared and cooked which allow a good variety aspects for the consumer demands.
A total of 90 random samples of imported frozen poultry meat classified into breast and thigh samples (45 of each) were collected from different supermarkets at El-Sharkia Governorate. The collected samples were examined organoleptically, physicochemically and bacteriologically.
A- Sensory evaluation:
There was no change in organoleptic attributes in most examined imported frozen poultry meat samples (yellowish white color, fleshy odor, acceptable taste and firm consistency). But some imported frozen samples have a little change in organoleptic attributes.
The reported results of normal color were 88.8 % and 77.7% in breast and thigh samples, respectively. However, the acceptable fleshy odor and the accepted taste were estimated in 93.3% in both breast and thigh samples. where the normal consistency of examined meat samples (firm & tender) was detected in 97.7% and 88.8% for frozen chicken breast and thigh samples, respectively.