An experiment was carried out to introduce a palatable and stable new product resulting of dipping of chicken breast meat in pomegranate fruit juice. Treatments examined in the present study were the following: C (control samples were dipped in sterile water), PJ (samples were dipped in pomegranate juice) that stored at 4 °C for 20 days and samples were analyzed on 5 days of intervals. pH and cooking yield value were determined. Peroxide value, Thiobarbituric acid reactive substance values and protein oxidation significantly (p < 0.05) were lower in PJ treatment than control. Sensory evaluation revealed that PJ exhibited as a pleasant component in all of sensory attributes (taste, odor, color, texture and over all acceptability). It is concluded that, naturally available PJ can be suggested as a replacement to synthetic preservatives as well as synthetic flavourings and overall synthetic food additive in chicken breast meat with added health benefits.
