الفهرس 
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Abstract
Twelve samples each of chicken burger; chicken sausage and chicken ham were
examined to determine its quality. The results revealed that the samples had deteriorated
sensory attributes, high fat, very low protein and high moisture content as well as very
high bacteriological load than normal level. The experimental work included the
production of chicken burger and chicken sausage using chicken skin only (control),
comminuted chicken skin, untreated chicken skin emulsion, chemically treated chicken
skin emulsion, sodium alginate, gum Arabic and oat flour. The results indicated that
incorporation of chemically treated skin emulsion significantly reduced microbial load
beside the elimination of both E. coli and Salmonellae. While the use of Sodium alginate,
gum Arabic and oat flour significantly improved the nutritional attributes,
physicochemical parameters, bacteriological quality as well as the sensory characteristics
of experimentally produced chicken meat products, with slight impact for oat flour on the
colour, odour, flavour and texture.