الفهرس 
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Abstract
A total of one hundred random samples of freshly slaughtered and frozen quail carcasses (50 of each) were collected from different localities and poultry shops of different sanitation levels at Zagazig city and were examined organoleptically, chemically and microbiologically in addition to application of some trails for improving the sanitary status of such quail meat by using acetic acid 1%, citric acid 1% and lactic acid 1%.
The obtained results revealed that there were no change in normal appearance of color (pale pink), odor (fleshy), taste (palatable) and consistency (firm) in all examined quail meat samples except there was an unaccepted one sample had a grayish red color, bad odor, unpalatable taste and soft in consistency.
The results reported that pH values of fresh quail samples varied from 5.70 to 6 with a mean value of 5.84 ±0.01, while the pH values of frozen quail samples varied from 5.74 to 6.50 with a mean value of 6.01 ±0.02.
The TVN mg% values varied from 2.7 to 11 and 3.2 to 25.6 with a mean value of 6.15 ±0.9 mg % and 10.7 ±2.28 mg % for fresh and frozen quail samples, respectively.
The result declared that the TBA mg/kg of the examined fresh samples varied from 0.11 to 0.32 with a mean value of .