الفهرس 
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Abstract
Broiler meat occupies a unique place in human diet due to its specific nutritional, digestible value and low cost of production. Comparing with other most meat types, chicken broiler meat is low in fat and cholesterol; therefore, it is one of more healthy meats
A total of 120 samples of broiler chicken meat (30 from each of breast and thigh muscles at winter season and 30 of each at summer season) were randomly collected from different markets and poultry shops at variable sanitation levels in Sharkia Government. One sampling period was during the cold season (January to April), with temperatures varying from 5 to 20°C. A second sampling period was during the hot season (May to July), with temperatures varying from 25 to 39°C.
The collected samples were subjected to organoleptic and bacteriological examinations.
I- Organoleptic examination:
Organoleptic examination revealed that the color in the examined meat samples was accepted in 96.7% of the examined breast and thigh samples during the winter season, while 90% and 86.7% of the examined breast thigh samples, respectively during the summer season were accepted. However the acceptance fleshy odor was detected in 90% and 86.7% of the examined breast and thigh samples, respectively during the winter season, but in summer, the acceptability was 83.3% and 80% of the examined breast and thigh samples respectively. The consistency was accepted in 96.7% of the examined winter breast and thigh samples, while, it was 90% and 86.7% in the examined summer breast and thigh samples respectively. The taste was accepted in 90% and 86.7% of the examined winter breast and thigh samples respectively, however in summer, it was 83.3% and 80% in breast and thigh respectively.