Microbiological and sensory evaluations of refi-igerated chicken (average weight of 500g) legs treated with acetic acid (AA), lactic acid (LA), or citric acid (CA) during between June and August, 1998 were assessed. Chicken legs were immersed in solutions containing 1 % individual acids for 10 min. Chicken legs treated with AA for 10 min during storage of 16 days at 4℃ had a significantly (P$lt;0.05) lower levels of aerobic plate counts (APC) and gram-negative bacterial counts (APC) compared to those of LA or CA. AA had greater antimicrobial activity than LA or CA. Microbiological shelf-life of refrigerated chicken legs treated with AA increased eightadditional days compared to the controls. Sensory scores of chicken legs treated with acidulant were in the $quot;liked less$quot; to typical category during storage of 12 days at 4℃.

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