This study aimed to evaluate the effectiveness of rosemary oil, cold atmospheric plasma (CAP), and a combination of both the shelf life parameters (sensory, chemical quality indices (pH, TVN, and TBA) and APC), in addition to evaluate the effectiveness on coliform count and the effect on E. coli and S.aureus artificially inoculated in thigh Fillet and Breast fillet samples. Concerning the shelf life of treated samples it was proved that the three treatment trials have a significant effect on related parameters including sensory criteria, chemical criteria, and APC especially that of samples treated by a combination of rosemary oil 1% with CAP technique (at 70 Kv for 3 minutes) with prolongation for about 7 days in thigh Fillet and 8 days in treated Breast Fillet. And for coliform, E. coli and S.aureus it was apparent that the three trials had considerable effect with respectable log reduction values especially CAP and the combination. According to the results it was fulfilled that CAP with the addition of rosemary oil should be considered a powerful technique that keeps the quality of poultry and meat products, prolongs their shelf-life and inactivates the pathogens.