A total of 50 random samples of chicken meat represented by (breast and thigh (25 for each) were collected from local commercial retail shops at Menoufia governorates. each sample weighting about 10gm. The collected samples were aseptically transferred, without undue delay, in an insulated ice box to the laboratory. The maximum values of pH in the examined chicken breast and thigh samples ranged from 5.7 to 5.96 and 5.65 to 5.84, respectively with mean values of 5.81 ± 0.05 and 5.73 ± 0.03, respectively.
TVN value in the examined samples of chicken carcasses was ranged from 2.3 to 8.5 with an average of 5.56 ± 0.24 mg% for breast and 3.8 to 10.9 with an average of 7.12 ± 0.29 mg% for thigh.
TBA values (mg%) of the examined samples of chicken breast and thigh were ranged from 0.06 to 0.14 and 0.08 to 0.21mg%, respectively with mean values of 0.09 ± 0.01 and 0.14 ± 0.01, respectively.
The peroxide values in the examined samples of chicken carcasses were varied from 0.11 to 0.26 with a mean value of 0.19± 0.01 for breast and 0.14 to 0.39 with a mean value of 0.27± 0.01 for thigh.
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