الفهرس 
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Abstract
Seventy five broiler chickens were obtained from small scale poultry processing shops after slaughter (fifteen per a trial, five replicates were conducted). The samples immediately was transported to the laboratory of the meat hygiene faculty of Veterinary Medicine Zagazig University, Egypt.
Broiler chickens were divided into five batches control group, clove oil group, 0.5% (CLO 0.5%), clove oil group, 1% (CLO 1%), rosemary oil group, 0.5% (RO 0.5%), rosemary oil group, 1% (RO 1%) .After dipping all groups they were drained on sterile stainless steel mesh for 30 minutes at 4±1°C and then individually packed aerobically in polyethylene packs, which were stored at 4±1°C for subsequent analysis.
All the groups were sampled immediately after treatment (zero time) and at the 3rd ,6th ,9th and the 12th days . All groups were kept in fridge at 4±1°C. Then they were subjected to chemical and microbiological anaylsis.
Sensory evaluation:
The final score at zero time was 4.82 ± 0.3, 4.77 ± 0.2, 4.75 ± 0.3, 4.77 ± 0.28 and 4.75 ± 0.29 for Control, CLO 0.5 %, CLO 1 %,RO 0.5% and RO 1 %, respectively. By the ninth and twelve day progressive decreases in all groups, especially the control group, the final score was 2.65± 0.18, 3.65 ± 0.24, 3.92 ± 0.23, 3.67± 0.25 and 3.7 ± 0.24 in ninth day and became1.97 ± 0.13.