الفهرس 
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Abstract
Although freezing is a good preserving technique that keep the meat quality for up to one year, nevertheless, repeating of freeze -thaw process represent a significant problem that affect the sensory, physicochemical and microbiological quality of meat. The objective of this study was to explore the effect of repeated freeze-thaw cycles (FTC) on sensory, physicochemical, microbiological characteristic of imported and local frozen broilers and study their effect on the shelf life of examined samples with one week interval FTC (Exp I) and one month interval (Exp II) . Frozen broilers were left in refrigerator at (4-7°C) until complete thawing then it examined for the different parameters. Refreezing of thawed broiler carcasses was done in deep freezer at (-18 °C) for one week and one month. As the number of FTC increased, the overall sensory characteristics declined significantly in raw and cooked broiler samples , drip loss increased significantly (P<0.05), Shear force increased after 1st FTC then decreased by the 3rd FTC in imported broilers, by 2nd FTC in local broilers. Sensory characteristics of imported broilers showed higher score than that of local broilers, which deemed as spoiled after the second FTC. pH increased significantly (P<0.05) among the cycles. Moreover, higher TVB-N, TBARS values increased greatly by repeated FTC. Aerobic plate count, psychotropic and total yeast-mold count .After 1st FTC with one week interval, imported broiler samples were accepted for consumption. While local broiler samples were border line accepted, more over imported broiler samples become border line accepted after 2nd FTC. Local broilers were considered unfit for human consumption after 2nd FTC. Avoiding repeated FTC of broilers is the best and essentially required for keep chicken meat quality and shelf life.