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Abstract
This study was carried out to produce dried chicken breast meat fillets as a new product in Egyptian markets by using two drying methods i.e., solar and oven drying, with the utilization of some chosen spices i.e., cinnamon, rosemary and ginger or their volatile oils in the preservation and improvement of the quality of dried chicken meat during storage at ambient temperature (25⁰C - 35⁰C) up to six months. The obtained results could be summarized as follows: dried chicken breast meat fillets which dried by solar dryer had slightly higher moisture content than those dried by oven dryer, protein content of all dried chicken meat treatments slightly decreased by advancing storage period. There were significant differences in ash content between different dried chicken breast meat treatments meanwhile there were no significant differences in salt content within the group of salt concentration i.e., 8% or 26%. Highest values of total volatile nitrogen were recorded for solar dried chicken meat prepared with 8% brine and spices mixture