This study was carried out to establish shelf-life of the chicken product by examining the changes of physico-chemical and microbilogical quality of it during the storage at different temperature and period. Chicken product was stored at $4^{circ}C$, $10^{circ}C$, $25^{circ}C$ and $30^{circ}C$ for 32 days and its shelf-life was proved to by 2 days at $30^{circ}C$, 4 days at $25^{circ}C$ and $30^{circ}C$ days below $19^{circ}C$. There was no significant difference in pH and TBA value of the chicken product VBN content and mesophile count were most proper as a quality indicator because they were lower level until 30 days storage. But gas formation rates and sensory evaluation scores were proper as a quality indicator to estimate the shelf-life of the chicken product during the storage at the different temperatures because it was vacuum packaged. Q$_{10}$ value of the chicken product was calculated as 3.99 by examined data of gas formation rates and sensory scores. Estimated shelf-life of chicken product by Q$_{10}$ value was 1 day at $35^{circ}C$, 4 days at $25^{circ}C$ 16 days at $15^{circ}C$ and 64 days at $5^{circ}C$ respectively.