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Not AvailableThe study was carried out to evaluate the physicochemical, microbiological and sensorial qualities of cooked chicken bites coated with Aloe vera gel (AVG) based edible coating alone or in combination with Moringaoleifera leaves (MOL) extract. Cookedchicken bites were divided into three groups; uncoated control (C), AVG based edible coating (CAG), and CAG containing 0.3%Moringaoleifera leaves extract (CAM). Lipid oxidation, pH, moisture content, total plate count, and sensory attributes of aerobicallypackaged control and treated chicken bites were evaluated at weekly interval up to 28 days. AVG and MOL extracts had a higheramount of total phenolics(17.84 mg GAE/g vs 43 mg GAE/g) and strong DPPH radical scavenging activity (65% vs 76%). Chickenbites coated with CAG and CAM showed significantly (p<0.05) lower lipid oxidation than control. Coated chicken bites (CAGand CAM) contained higher moisture contents than the control group throughout the storage period. The total bacterial load wassignificantly (p<0.05) reduced by the use of AVG based coating as well as MOL extracts. Untreated control had significantly (p<0.05) lower sensory flavor and acceptability scores then treated chicken bites. However, no significant difference in the sensoryproperties between the CAG and CAM treated chicken bites was detected. Findings indicate that AVG alone in combination withMOL extracts (CAM) could be used to extend the shelf life and retain the quality of meat productsNot Availabl