الفهرس 
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Abstract
The aim of this study choose the best chemical treatments for improvement the quality of chicken products such as chicken breast and chicken thigh meat, to increase the shelf life by decrease the contamination with microorganisms. So, the some chemical materials (Sodium lactate, Sodium benzoate, Lactic acid and Tri Sodium Phosphate) are used for preparation the chemical solution at several concentrations for soaking the chicken products at several periods to choose the best chemical solution and soaking time for treated chicken products. Chemical analysis, physicochemical properties, freshness tests, microbiological examination and sensory evaluation are done. The obtained data showed that the second solution which contain (lactic acid