The objective of this study was to evaluate the effects of slightly alkaline electrolyzed water (SAlEW) and slightly acidic electrolyzed water (SAcEW) on the sensory characteristics, chemical composition, and microbiological quality of fresh chilled chicken breast fillets that were submerged for five minutes and stored for 12 days at 4±1°C. The treated samples were contrasted with the untreated (control) samples, which according to the acceptable limits of (ES 1651/2005) had an APC count of 4.97±0.27 and a shelf-life of fewer than five days. The results showed that the chilled chicken fillet treated with SAlEW and SAcEW had a longer shelf life and could be consumed for up to seven and nine days, respectively, where APC was 4.75±0.18 and 4.57±0.02, the E. coli count was 1.82±0.52 and 1.65±0.17, the Staph. aureus count was 1.64±0.07 and 1.53±0.25, and the mold and yeast counts were 3.01±0.05 and 3.28±0.02, log10cfu/g, respectively.

. In conclusion, applying SAlEW and then SAcEW had a significantly decontaminating impact on microbial populations and extended the shelf-life of the chicken breast fillets under examination. All treatments worked well to lower the chemical values (pH, TBARS, and TVB-N), however the combination treatment produced the lowest values overall. Using the combination treatment improved the sensory quality of chicken fillets compared to other treated and untreated samples. As electrolyzed water a safe antimicrobial preservative for chilled chicken fillets, it is a potential technique to increase the shelf life and quality of chicken meat without leaving dangerous residues.