Essential oils (EOs) can improve the shelf life of foods due to its antimicrobial and antioxidant properties in addition to being natural flavoring agents. Nonetheless, very little EOs approaches depending on EOs utilization have been introduced by the food industry until now. In this study, the effect of certain EOs such as lettuce (Lactuca sativa L.), marjoram (Origanum majorana L.) and cumin (Cuminum cyminum) at a concentration (2%) on the chemical, bacterial quality and sensory properties of minced meat was investigated, as well as their capacity to extend the shelf life of minced meat during cold storage at 4°C for 12 days. The obtained results showed that oil-treated samples indicated significantly lowering values (p < 0.05) for chemical, bacterial assessment, and improving sensory properties than untreated (control) ones. In addition, cumin and marjoram EOs had the greatest impact followed by lettuce oil. Therefore, the studied EOs could be used as an alternative option to synthetic chemical substances to eliminate the spoilage bacteria, prevent lipid oxidation, and consequently extend the shelf life of minced meat.