Effect of the chives, pomegranate, and lime juices on the meat quality and microbial reduction of chicken breast inoculated with Salmonella Enteritidis

value of 0.68 mg/mL. Meat inoculated with S. Enteritidis and then treated with 1% CVJ (SCVJ), 1% PGJ (SPGJ), or 1% LMJ (SLMJ) had lower pH values than the control from the fifth day of storage onwards (p < 0.05). On day 5, SCVJ had significantly lower S. Enteritidis counts (5.16 Log CFU/g) compared to the control (5.46 Log CFU/g). SCVJ had significantly lower volatile basic nitrogen levels than the other treatments by day 7, followed by SPGJ and SLMJ with values of 25.09, 26.84, and 28.28 mg/100 g, respectively. SLMJ effectively maintained lower 2-Thiobarbituric acid reactive substances values. Among the treatments, SLMJ yielded the most favorable results, preserving meat quality without significant color changes.