The objective of the present study was to investigate the combined effect of different ozone dose (2, 5, and 10 mg/L) and of vacuum packaging on shelf life extension of fresh chicken legs, packaged with polyamide/polyethylene bags and stored at 4 +/- 1 degrees C, for 16 days. Parameters considered were: microbiological (TVC, Pseudomonas spp., LAB, Yeasts and moulds, and Enterobacteriaceae), physicochemical (pH, colour parameters) and sensory (odour, appearance, texture, and taste) attributes. The results obtained in this study showed that physicochemical parameters varied significantly (P < 0.05) depending on ozonation dose and storage time. Populations of spoilage flora along with sensory properties, were affected by packaging technology and storage time (P < 0.05). Conclusively, the combination of gaseous ozone of 10 mg/L and vacuum packaging, under refrigeration, resulted to a 6 days shelf life extension of chicken legs, as compared to single vacuum packaging. The modeling of microbial growth, resulted in the collection of positive results (P < 0.05). (C) 2017 Elsevier Ltd. All rights reserved.