###### Abstract  
In this study different strategies have been adopted to promote the shelf-life prolongation of fresh chicken nuggets. Two different by-products, grape pomace powder (GPP) and pomegranate peel extract (PE), alone and in combination with lactic acid, were suggested as meat preservatives. The antioxidant properties measured by different assays confirmed the presence of bioactive compounds in both by-products. To test their effects on meat samples, a control nugget without any compounds and a nugget with sole lactic acid were also used for comparison. During a refrigerated storage of about 2 weeks, microbiological stability and changes in sensory properties were monitored to assess the product shelf life. Results demonstrated that GPP promoted a good preservation of meat, and its combination with other compounds further increased the effectiveness. The control without any active agent remained acceptable for less than 1 day, the control with lactic acid for less than 2 days (\(p\) > 0.05). The other active samples lasted longer depending on the combinations of active compounds. When the sole GPP was used, about 3 days of shelf life were recorded (\(p\) < 0.05). While the combination of GPP with PE promoted only a slight increase of shelf life by 1 day (2.9 vs. 3.9 days), the combination of GPP with LA prolonged the shelf life to more than 6 days (2.9 vs. 6.58 days) (\(p\) < 0.05). The best results were found when both LA and PE were combined with GPP because the nuggets lasted about 10 days (\(p\) < 0.05). To better highlight the single and combined effects of the tested active agents, a proper index (\(\Delta\)%), comprising the normalized percent difference between the shelf life of the sample with the most antimicrobials and that of the sample with the least antimicrobials, was calculated, thus comparing the various samples and demonstrating the potential synergic effects among them. g 2025 14 2040 2025  
water content, poly-unsaturated fatty acid that can provoke rancidity, and very pronounced tendency towards microbial contamination [2]. To prolong shelf-life, various approaches have been used over the years, such as the addition of spice extracts to delay microbial growth and lipid oxidation [3], the application of chitosan films with natural antioxidants of peanut husk extracts and pink pepper residues [4], combined treatments of high and moderate pressure with the addition of antimicrobial edible coating [5], oxygen absorber, and citrus extract [6]. Among the products that are based on fresh chicken, chicken nuggets play a key role, mainly due to their convenience. Current hectic lifestyles cause changes in consumers' eating habits, highlighting an increase in demand for so-called ready-to-cook products [7]. The main components of chicken nuggets are represented by chicken meat, which is breaded with batter, and frying, which is used to improve the quality and organoleptic characteristics in terms of flavor, appearance, crunchiness and consistency [8]. To prolong the shelf-life of chicken nuggets, some authors have proposed the replacement of wheat flour, used for the batter, with quinoa flour, to delay oxidation of lipids and proteins, and prevent microbial contamination during cold storage [9]. Another work has shown how the phenolic compounds added as natural extracts of seeds, herbs and fruits, together with organic forms of Zn and Se, can delay microbial growth, reduce protein and lipid oxidation and maintain the sensory quality of chicken nuggets [10]. [PERSON] et al. [7] have proposed co-encapsulated fish oil and garlic essential oil to retard chemical deterioration and microbial proliferation, also improving the sensory properties and shelf life of samples during refrigeration. The growing awareness of consumers regarding the food-health relationship has increased the need to preserve food products using natural preservatives and apply environmentally friendly technologies [11], giving more attention to sustainability [12].