الفهرس 
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Abstract
Part I :Chemical analysis of chicken cuts-up:-
A total of 80 random samples of chicken cuts-up were collected from different supermarkets located in Gharbia, Kaluobyia and Menoufiya governorates during the first month of their production. The examined samples were chicken wings, thighs, shawerma and nuggets (20 of each). The samples were taken as intact units and transferred immediately in cooling box to the laboratory in order to investigate their chemical criteria.
Keeping quality tests of these samples declared that the average values of pH, TVN (mg /100g) and TBA ( mg /kg) were 5.87 ± 0.01, 10.47 ± 0.18 and 0.26 ± 0.03 for chicken wings,whereas were 5.99± 0.02 , 13.05 ± 0.22 and 0.15± 0.02 for thighs ,plus 6.06 ± 0.01, 18.52 ± 0.31 and 0.31 ± 0.03 for chicken shawerma as well as 6.13± 0.01 , 17.36 ± 0.27 and 0.39± 0.05 for nuggets,respectively .
The differences between the examined samples of chicken cuts-up were significant (p< 0.01), as regarding the result of pH levels and also highly significant (p< 0.01) as regarding the result of TVN (mg/100g) and TBA (mg/kg) values.
On the other hand, their concentrations of biogenic amines (histamine, tyramine and cadaverine) were also determined the obtained results revealed that the mean levels of histamine in chicken wings, thighs, shawerma and nuggets were 8.14 ± 0.33, 10.75 ± 0.39, 17.28 ± 0.52 and 16.59 ± 0.46 mg /100g, respectively. Actually, 5%, 5%, 25% and 20% of these samples,excutively exceeded the safe standard limit of histamine stipulated by EOS (2005).
The tyramine levels surveyed samples varied from 1.0 to 10.3 with an average of 4.98 ± 0.17 mg /100g for chicken wings, 1.4 to 12.2 with an average of 5.45 ± 0.20 mg /100g for chicken thighs, 2.9 to 25.6 with an average of 11.62 ± 0.31 mg /100g for chicken shawerma and 1.8 to 21.9 with an average of 9.37 ± 0.24 mg /100g for chicken nuggets . By comparison,15% and 10% of shawerma and nuggets, successively were unacceptable based on their contents of tyramine according to EOS (2005), while all examined samples of chicken thighs and wings were acceptable.
The cadaverine levels were varied from 0.9 to 6.8 with an average of 2.97 ± 0.06 mg /100gfor chicken wings, 1.0 to 9.5 with an average of 4.18 ± 0.09 mg /100g for chicken thigh , 2.4 to 20.3 with an average of 9.35 ± 0.11mg /100g for chicken shawerma and 2.1 to 17.7 with an average of 8. 82 ± 0.64 mg /100g for chicken nuggets samples. Actually, 5% of the examined samples of chicken shawerma chicken were unaccepted where they exceeded the safe standard limit of EOS (2005). While, all samples of chicken wings, thighs,and nuggets come in accordance with this limit.
Statistical analysis indicated that the differences associated with the examined samples of fresh chicken meat and ready to eat chicken were highly significant (P< 0.01) as a result of biogenic amines levels (histamine, tyramine and cadaverine). Also, high significant differences were found between these samples as a result of cooking methods.
Finally, the public health significance of biogenic amines and mechanism of their formation in fresh chicken meat and ready-to-eat chicken meat as well as some recommendations to avoid them in such food items were discussed.