الفهرس 
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Abstract
Frozen birds 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. 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 frozen birds meat including 30 chicken, 30 duck and 30quail classified into breast and thigh for each were collected from a poultry shops at Zagazig city. The collected samples were examined organoleptically, chemically and microbiologically.
A- Organoleptic examination:
There was no change in organoleptic attributes in most examined frozen meat samples (pale pink color, fleshy odor, acceptable taste and firm consistency).But some frozen samples have a little change in organoleptic attributes.
B-Chemical examination:
The result revealed thatpH of the frozen chicken thigh and breast ranged from 6.2 to 6.8 with a mean value of 6.45± 0.96and 6.05 to 6.64 with a mean value of 6.15±0.92, respectively. While in frozen duck thigh and breast samples were ranged from 6.2 to 6.68 with a mean value of 6.46± 0.97 and 6.1 to 6.5 with a mean value of 6.33±0.94,respectively.