This article highlights the role of preservatives in extending the shelf life of poultry meat and preserving its quality. It was found that when a complex food additive (citrine Arriva Spice), 0.6% and 1.2%, was added to the brine for extrusion, the output of the finished product was not significantly affected. After 7 days of storage at 0°C, the acid and peroxide numbers were lower compared to the control samples. Density measurements of finished products showed a finer meat texture of experimental finished samples. The tasting evaluation of the finished broiler fillet showed that all samples of the finished product had a high taste appeal.