The present study was undertaken to determine the effects of microwaving and some cooking methods like boiling and deep-frying on Enrofloxacin (ENR) in chicken meat. Chicken meat samples incurred with known concentration of ENR were subjected to these cooking procedures. The cooked samples were then analyzed to record the level of ENR residue using Ultra High Performance Liquid Chromatography (UHPLC) system. The results showed the reduction in concentration of ENR residue after different cooking processes. The most reduced level of ENR in cooked meat samples was observed in microwaving followed by deep-frying and then boiling. The result shows significant reduction in ENR level in chicken meat after cooking. It may be concluded that cooking of meat leads to decrease in the concentration of ENR.

Keywords: Chicken; Cooking; Enrofloxacin; Microwaving; Residue.