الفهرس 
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Abstract
A total of 100 random samples of marketing duck meat represented by breast and thigh (50 for each) were collected from local commercial retail shops at Zagazig city, Sharkia govermante, Egypt. Each sample weighting about 300gm.Subjected to organoleptic, chemical and bacteriological examination.
Our results revealed that there were no abnormal samples as all samples appear within normal appearance (pinkish white color, fleshy odor, and palatable taste, firm and tender in consistency).
The pH values of breast and thigh meat samples ranged from 5.80 to 6.25 with a mean value of 6.20 ± 0.74 for breast samples, and from 5.58 to 6.05 with a mean value of 6.0 ± 0.57 for thigh samples.
Thiobarbituric acid (TBA) (mg/kg) values of breast and thigh meat samples ranged from 0.15 to 0.27 with a mean value of 0.20 ± 0.02 for breast samples, and from 0.36 to 0.58 with a mean value of 0.45± 0.06 for thigh samples.
TVB-N value was ranged from 5.40 to 13.09 with an average of 10.70 ± 0.33 mg % for breast and 4.80 to 12.50 with an average of 9.60 ± 0.09 mg % for thigh.