In this study, the antimicrobial effects of pomegranate fruit juice on chicken breast meat during refrigerated condition were investigated. Treatments examined in the present study were as following: C (control samples were dipped in sterile water) and PJ (samples were dipped in pomegranate juice) that stored at 4 °C for 20 days and samples were analyzed on 5 days of intervals. PJ, significantly (p < 0.05) decreased mesophilic Total Plate Counts (TPC), Pseudomonas spp., lactic acid bacteria (LAB), Enterobacteriaceae, Psychrotrophic bacteria and yeasts-moulds as compared to the control during the storage period. Our results pointed out that naturally available PJ can be introduced as a food natural preservative for delaying the microbial deterioration in chicken breast meat.
