Studies On Chicken Meat Quality In Relation To Veterinary Education

A total of 150 samples collected from fresh chicken carcasses represented by skin, thigh and breast muscles (50 of each) were purchased from various retailers of different sanitation levels at Zagazig city, El Skarkia governorate, Egypt, to be investigatePART (1)1-Organoleptic examination:Forty nine examined chicken samples showed a normal color (yellowish white) odor (palatable), taste (palatable) and consistency (firm) while one chicken samples had a grayish red color, bad odor, unpalatable taste and soft consistency.11-Bacteriological examination:(1)Total aerobic bacterial count:Total aerobic bacterial count in the examined skin samples ranged from 6.2 to 8.89 with a mean value 8.28±7.39 log CFU/g. But for thigh and breast muscles ranged from 5.08 to 7.95 with a mean value 7.33± 6.44 log CFU/g and 4.78 to 7.86 with a mean value 7(2) -Enterobacteriaceae count.Enterobacteriaceae count ranged from 1- to 7.40 with a mean value of 6.61±5.91 log CFU/g the skin samples. W