Two edible coatings namely carboxy methyl cellulose (CMC) and chitosan were examined as edible coatings either alone or with addition of ferulic acid or silver nanoparticles for some refrigerated beef samples. During 12 days experiment, the microbiological quality was carried out by examining some spoilage and pathogenic bacteria. The examined bacteria were total viable count, salmonella and shigella, Staphylococcus spp. plus molds and yeasts. Obtained results showed that using of chitosan has better effect than CMC as an edible coating of meat. In addition, results showed that addition of ferulic acid to either CMC or to chitosan increased the reduction percent of all examined bacteria, and moreover, the use of silver nanoparticles with either CMC or chitosan increased the removing percent of examined bacteria. This results indicated that addition of silver nanoparticles was more efficient in removing of viable bacteria than ferulic acid with chitosan than that of CMC.