الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Poultry meat is a very popular food commodity around the
world due to its low cost of production, low fat content, high
nutritional value and distinct flavor.
A total of 75 samples collected from fresh chicken carcasses represented by skin, breast‚ thigh‚ liver and gizzard (15 of each) were purchased from local commercial retail shops. The collected samples were subjected to organoleptic and bacteriological examinations. In addition to, extend shelf life of chicken meat by using natural additive (chitosan).
PART (1)
1- Sensory evaluation::
The result revealed that chicken carcasses and gizzard samples‚ 14 had a good quality (without any off – odors or off – flavours)‚ but 1sample had acceptable quality (slight changes in meat color and texture). For liver samples‚11 had a good quality (without any off – odors or off – flavours)‚ 2samples had acceptable quality (slight changes in meat color and texture) and 2 samples had medium quality (significant changes in meat color and texture).
2-Bacteriological examination:
The results reported that the mean values of APC was 5.41 ± 0.29‚4.99 ± 0.25‚5.09 ± 0.25‚5.32 ± 0.24 and 5.07 ± 0.21in skin‚ breast‚ thigh‚ liver and gizzard, respectively.