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Effects of trisodium phosphate (TSP) and/or sodium chloride (NaCl) dipping on microbial quality and shelf life ofchicken breasts were investigated during refrigeration. Chicken breasts were dipped in aqueous solution (w/v) of 10% TSP,10% NaCl, combination of TSP and NaCl (7.5% + 7.5%) or distilled water (control) for 10 min, followed by tray-packaging storageat 2oC. During storage, chicken breasts dipped in TSP maintained almost constant pH, while pH of control or NaCl-treatedsamples significantly increased (P<0.05). TSP dipping resulted in initial reduction of 0.48 and 0.91 log10 CFU/g in aerobicplate counts and Enterobacteriaceae count, respectively, when compared with control. By storage day 6, APC of controlchicken breasts reached 6.91 log10 CFU/g, while TSP-treatment either alone or in combination with NaCl significantlydelayed microbial growth (P<0.05) and extended shelf life of refrigerated chicken breasts up to 12 days, at which APC were6.87 and 6.39, respectively, versus 9.58 log10 CFU/g for control. Significant reductions in psychrotrophic andEnterobacteriaceae count were detected at the end of storage period in chicken breasts treated with TSP alone or incombination with NaCl, whereas such treatments had no significant effects on lactobacilli or mold and yeast populations.