In this study, the effects of marination liquids (MLs) prepared using koruk juice (25% and 50%) and dried koruk pomace (1% and 2%) with or without additives [salt (1%) and thyme (0.1%)] on meat safety were determined. In the first stage, the minimum inhibition concentration (MIC) values of MLs were observed in the range of 6.50% >50% (v/v). In the second stage, Escherichia coli O157:H7, Listeria monocytogenes and Salmonella Typhimurium were inoculated on poultry meat at high and low inoculum doses (congruent to 6 log and congruent to 3 log) and marinated at 4 degrees C for 2, 24 and 48 h. When high inoculum doses were used, E. coli O157:H7, L. monocytogenes and S. Typhimurium counts on meats were decreased by 0.78-2.52, 0.42-1.50 and 0.58-2.00 log CFU/g, respectively. Marination with 50% koruk juice without additives (ML1) for 48 h was determined as the most effective treatment on E. coli O157:H7 and S. Typhimurium, while the highest reduction of L. monocytogenes was achieved by 50% koruk juice with additives (ML2) for 48 h. The counts of pathogens inoculated on samples at low inoculum doses were reduced to undetectable levels for all treatment times. The results of this study revealed that koruk-based MLs are effective products for providing food safety.