This study aimed to determine the impact of organic acids (acetic acid, lactic acid, and lemon juice) at concentrations 1% and 2% to enhance sensory parameters and chicken meat's chemical and microbiological quality. Seventy chicken meat samples were collected from Damanhur city market , Egypt. The samples were divided into seven groups control, where collected chicken samples were represented by control, acetic acid 1%, acetic acid 2%, lactic acid 1%, lactic acid 2%, lemon juice 1% and lemon juice 2% treated groups after dipping for 5 minutes (35 samples, 5 for each group) also, after 10 minutes the protocol repeated. The results indicated that sensory evaluation of all treated samples was improved, especially in the acetic acid 2% and lactic acid 2% treated groups. The pH significantly decreased in all treatments, especially lactic and acetic 2% at 10 minutes of dipping. The TVN and TBA mean values were reduced in all treated groups, especially under the effect of acetic acid 2% for 10 minutes. The APC, the TEC and the TCC mean values were reduced in all treated groups, especially under the acetic acid 2% effect after 5 and 10 minutes. The S. aureus count and the total pseudomonas count mean values were reduced under acetic acid 2%, respectively. It was concluded that acetic acid 2% in dipping water for 10 minutes is highly effective in decontaminating chicken meat and improving the sensory character, reducing chemical changes.