Battered and breaded chicken meat products are one of the most popular consumer items that have traditionally been consumed in many countries and form an integral part of human foods because of the increased palatability provided by soft and moist interior with porous outer crispy crust. Total of 60 random Samples of battered and breaded chicken meat products including drumstick and wings (30 of each) were collected from different supermarkets in different localities in Qalubyia Governorate. The collected samples were transferred directly to the laboratory in an ice box under complete aseptic condition without undue delay and then subjected to following examinations. sensory analysis of battering and breading characteristics was applied. Chemical investigation for the samples for determination of pH, TVB-N, TBA indicated that the mean values were 6.10±0.01 ,10.35±0.41 ,0.3±0.01 in the examined chicken drumsticks respectively, while they were 6.00±0.02 ,8.12±0.38 ,0.17±0.01 in the examined chicken wings respectively, all examined samples were within the accepted levels as they contain TVB-N lower than 20 mg % and TBA lower than 0.9 mg Mal/kg. The obtained results indicated that the mean values of Aerobic plate count, total Staphylococci count and coliforms counts were 1.23xl05±0.15x l05 , 7.4x l02 ±1.4x l02 and 17.53x l03 ±2.3x l04 in the examined chicken drumsticks respectively. While the counts were 1.6x l05 ±0.16x l05 ,12.5x l02 ±1.6x l02 ,,36.30x l03 ±5.4x l03 in the examined chicken wings respectively. Also Staph. aureus in 15 samples of the examined chicken drumsticks and 20 samples of the examined chicken wings were detected with mean values 0.82xl03±0.09xl03 for chicken drumsticks and 0.77xl03±0.08xl03 for chicken wings. Concerning Salmonella and E.coli could not be detected in all examined samples.
Keywords: Battered and breaded chicken meat, Drumsticks, wings, Staph aureus, E.coli
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