Appearance the chicken meat colour of cooked or raw poultry meat is important because consumers associate it with the product's freshness, and they decide whether or not to buy the product based on their opinion of its attractiveness. taiba chicken -quality control management- has guaranteed to present the first class quality of the chicken meat Texture After consumers buy a poultry product, they relate the quality of that product to its texture and flavour when they are eating it. the company chickens are especially hand Slaughtered accordingly to Islamic and international requirements which is make taiba chicken meat is tender and fresh. Flavour Flavour is another quality attribute that consumers use to determine the acceptability of poultry meat. When poultry is cooked, flavour develops from sugar and amino acid interactions, lipid and thermal oxidation These chemical changes are not unique to poultry but the lipids and fats in poultry are unique and combine with odour to account for the characteristic 'poultry' flavour. Few factors during production and processing affect poultry meat flavour. Age of the bird at slaughter (young or mature birds) affect the flavour of the meat. Minor effects on meat flavour are related to bird strain, diet, environmental conditions while raising chickens, scalding temperatures , chilling, product packaging and storage Conclusion expectations on appearance, texture, and flavor depends upon the conditions surrounding various stages in the bird's development from the fertilized egg through production and processing to consumption. . taiba chicken company ensures the efficiency of all operations involving Raising chickens and slaughtering - disassembly - cooling - freezing - storage to present the best chicken quality for all