SUMMARY Quail meat may contain different types of pathogenic and spoilage through microorganisms which may be transmitted to human mishandling of the carcasses, consuming undercooked quail meat or by cross contamination. This study was undertaken to evaluate the 101 Assiut Vet. Med. J. Vol. 52 No. 109 April 2006 efficiency of quail carcasses dipping in solution of 8% trisodium phosphate in extending their shelf life during chilling and freezing storage. The obtained results revealed that there is a significant difference in pH, E.R.V and TVN values between the control and the treated groups. Moreover the given results declare the effect of trisodium phosphate in retarding spoilage of quail meat as treatment of quail carcasses by TSP significantly decrease the log count of aerobic plate count, psychotropic, staphylococcus, enterobacterecea, yeast and mould counts during chilling storage at 4°C and increase the shelf life time 3 days more than the control group. While the use of TSP at freezing (-12°c) had no significant effect rather than the freezing process.