Essential oils can improve shelf life of meat due to its antimicrobial and antioxidant action. This study aimed to clarify the effect of marjoram essential oil (MEO) at different concentrations (0.5%, 1% & 1.5%) on meat fillet (250 gm each) which divided into four groups one untreated group (control) and three treated groups with MEO. All samples are examined for sensory properties and keeping quality criteria (pH, TVN &TBA) during cold storage at 40C for 15 days. The obtained results significantly showed lowering values (P<0.05) for sensory and chemical assessment than untreated (control) one. In addition MEO treated samples with 1.5% concentration had the greatest impact which revealed that mean values of PH,TVN(mg%) and TBA(mg /kg) at the end of the trial where 6.19,18.64 and 0.81 &6.43,19.9 and 0.89 for samples treated with 1% marjoram oil concentration and6.48 , 20.68 and 0.93 for samples treated with 0.5% marjoram oil concentration. Therefore, marjoram oil with special reference to 1.5% concentration could be used as an alternative option to synthetic chemical substances to improve sensory and chemical properties as well as extending shelf life of meat fillet during cold storage.