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Abstract
Chicken meat products are considered a main component in the Egyptian diet . The present study was focused on the chemical composition, nutritional value, microbial quality and sensory proprties of some chicken meat products (luncheon, frankfurter, burger, fillet, sausages, shishtawook, nuggets, shawerma and drumstick). Moreover, the study was extended to investigate effect of some cooking processes such as frying and roasting on these products.