Beef meat is highly susceptible to microbial and chemical spoilage due to its high moisture and protein content. The use of edible coatings contains herbal extracts with antioxidant and antibacterial properties that help to extend the shelf life of meat products. In this study, the effect of chitosan film coating with zinc oxide nanoparticles at 0,4 mg and thyme and clove essential oil at 400 ppm, and their combination on chemical properties (Total volatile nitrogen (TVN) , thiobarbituric acid (TBA) and   pH value) as well as, microbial (total bacterial count  and  coliform group count)  of beef burger and beef Kofta  were studied up to 12 day of refrigerated storage period compared to the control sample. The results of GC/MS revealed that thymol (46.48%) was the highest chemical compound in thyme volatile oil. While Eugenol (24.00%) was the highest one chemical compound in clove volatile oil. Essential oils and nanoparticles were examined for their antimicrobial properties against two mould strains and four bacterial strains that are most commonly found in meat and meat products. The two essential oils' inhibitory effects could be arranged as follows: thyme> clove > and followed with zinc oxide nanoparticles and chitosan nanoparticles.  Statistical results showed that the rate of increase in TVN, TBA and   pH of all coated treatments were lower than control in beef burger and beef Kofta. Microbial analysis results showed an decrease trend in the growth of different bacteria in chitosan film treated combined with ZnNPs/ thyme               and ZnNPs/ clove compared to the control sample during chilled storage. Beef burger and beef Kofta coated by chitosan film treated with ZnNPs/ thyme or ZnNPs/ clove displayed a longer shelf life compared to other samples.