50 random chicken meat products (25 of each nuggets and luncheon), which were ready-to-eat and locally produced in Egypt, were collected from supermarkets and minimarkets in DamanhourCity to assess their quality. The results of organoleptic and sensory evalution were accepted and all the examined samples were in good condition. The means ± S.E.M. of total aerobic, total psychrotrophic, total coliforms and total Staphylococcus aureus in chicken nuggets were: 8.2X10⁴± 1.2X10⁴, 8.6X10⁴ ± 1.5X10⁴, 2.4X10² ± 8.0X10 and 6.0X10³ ± 1.5X10³ cfu/g, respectively,while in luncheon were : 1.2X10⁴ ± 5.9X10³,1.5 X10⁴ ± 1.2X10⁴, 5.08 ± 1.61, 2.3X 10³ ± 8.5X10² cfu/g,respectively. This study mentioned that all nuggets samples and 20% of luncheon samples slightly exceeded the maximum permissible limit for total aerobic counts         (10⁴ cfu/g) according to Egyptian standard specifications No_s. 3493/2000 and its amendments in 2003 and 1114/2005 of Egyptian Organization for Standardization and Quality Control "EOSQC". Also, samples of both products were not be completely free from Staphylococcus aureus but were completely free from Escherichia coli and Salmonellae as a pathogenic microorganism. The chemical examination revealed that the means ± S.E.M. of hydrogen ion concentrations (pH) were 6.08 ± 0.046 and 6.15 ± 0.06 in nuggets and luncheon, respectively, while total volatile basic nitrogen (TVB-N) ranged from7.53 to 19.35, with a mean±S.E.M. of 13.36±0.76 mg/100g in nuggets and ranged from 1.08 to 13.98, with a mean ± S.E.M. of 5.54 ± 0.66 mg/100g in luncheon. These values of TVB-N were not exceeded the maximum permissible limit, (25&30 mg/100g of half partially cooked and completely cooked poultry meat products, respectively) according to ESS No.3493/2000. The fat   oxidation criteria determined by thiobarbituric value in both products were very low to be reflected on the flavour and did not exceeded the permissible limit (0.9 mg malonaldhyde/kg).