Mechanically separated poultry meat (MSPM) has widely been used as an economical raw material to replace the more expensive beef in meat products, especially emulsion-type products. In this study, MSPM was chemically decontaminated using a variety of permitted organic acids before being utilized in the processing of a Traditional Egyptian luncheon. After that, the product was left at room temperature to observe how these treatments affected its keeping quality. Both the microbial populations and the deterioration criteria of the MSPM were greatly reduced by all the utilized organic acids. The most effective treatment that reduced the various bacterial populations by ~3.5 log10 was the lactic acid one. The shelf life of the luncheon was increased to 4 months in decontaminated MSPM, compared to only one month for the control sample due to the significant reduction in the bacterial populations as well as the reduction in pH and both protein and lipid oxidative changes.