The influx of mechanically deboned poultry meat (MDPM) in the Philippines has raised issues regarding food safety and health; however, no data is currently available on the quality of MDPM in the country. The study aimed to gather baseline data on the microbial quality and proximate composition of MDPM. MDPM and chilled fresh chicken were purchased from three different supermarkets and evaluated for total plate count (TPC), coliform count and presence of Salmonella. The proximate composition of the MDPM was also assessed. Chicken nuggets that were formulated from a mixture of MDPM and fresh chicken were evaluated for the presence of Salmonella. The data gathered from the experiment were subjected to T-test using SPSS. The TPC and coliform count of MDPM falls within the maximum acceptable limit set by the CODEX Alimentarius Commission. Fried chicken nuggets tested were negative for Salmonella, however, chicken nuggets that were steamed for 40 minutes were found positive. The effect of cooking in the study is inconclusive since limited samples were used. Moisture and crude protein content in MDPM were less (P<0.01) than in fresh whole chicken, but had greater (P<0.01) crude fat and ash content. In conclusion, results indicate that MDPM can be used in processed meat products but should be properly and adequately cooked to completely destroy Salmonella.