The effectiveness of pulsed UV-light on the microbial load of unpackaged and packaged boneless chicken breast was investigated. Samples inoculated with Salmonella Typhimurium on the top surfaces were treated with pulsed UV-light for 5, 15, 30, 45, and 60 s at 5, 8, and 13 cm distance from the quartz window in pulsed UV-light chamber. Log reductions of S. Typhimurium on unpackaged samples ranged from 1.2 to 2.4 CFU/cm2 after 15-s treatment at 13 cm and 60-s treatment at 5 cm, respectively. Log reductions on vacuum-packaged samples ranged from 0.8 to 2.4 CFU/cm2 after 5-s treatment at 13 cm and 60-s treatment at 5 cm, respectively. The optimum treatment conditions for unpackaged and packaged samples were found to be at 5 cm for 15 s and at 5 cm for 30 s, respectively. The treatment of both unpackaged and packaged samples at optimum conditions resulted in around 2 log (∼99%) reduction. The energy and temperature levels were measured at each treatment condition. The effect of pulsed UV-light on the chemical and color quality of the samples was also evaluated. Unpackaged and packaged samples treated with pulsed UV-light at the mild (at 13 cm for 5s), moderate (at 8 cm for 30s), and extreme (at 5 cm for 60s) treatment conditions were analyzed for color and lipid peroxidation. The color and chemical quality of the samples did not show a significant difference (p>0.05) after mild and moderate treatments.