Marinated spent hen meats were used in the preparation of kobeba. The chemical, physicochemical, microbiological and sensory properties of kobeba were evaluated during storage at -18˚C for 5 months. Kobeba treated with lime juice had higher crude protein (14.03%), crude fat (7.78%), total ash (3.18%), carbohydrates (8.69%), cooking loss (5.62%), water holding capacity (3.41 cm²/0.3g) and plasticity (2.30 cm²/0.3g) and lower moisture (66.41%) and pH (5.96) than kobeba treated with propionic acid and acetic acid. Lime juice, acetic acid and propionic acid marination reduced total volatile nitrogen values by 25.82, 20.53 and 11.20% and thiobarbituric acid values by 33.82, 25.37 and 18.38%, respectively. Lime juice followed by acetic acid was more effective in reducing total bacterial, psychrophilic bacteria and yeast and mold counts than propionic acid. Kobeba marinated with lime juice had higher rating scores (7.68-7.98) for all sensory properties than kobeba marinated with propionic acid and acetic acid. Total volatile nitrogen, thiobarbituric acid, pH, water holding capacity and cooking loss of kobeba were increased as storage period increased. However, plasticity had an opposite trend. Water and fat retention of kobeba were not affected by storage period. At the end of storage period, kobeba had rating scores described as like slightly (6.19-6.45) for all sensory properties.