The main goal of this study was to prolongate the shelf life of refrigerated chicken luncheon and improving product flavor using various concentrations of liquid smoke. Chicken luncheon treatments were control, 1%, 2% and 3% liquid smoke. The obtained results showed a high content of phenolic compounds and aldehydes in liquid smoke, which were characterized by their high antioxidant effect, as the IC50 value reached 9.09 µL compared to 8.38µg/ ml for vitamin C. It also showed its anti-bacterial effect on some strains such as Bacillus cereus, Listeria monocytogens and Salmonella typhimrium. From the same results, it could be noticed that 1% and 2% treatments had high score of sensory characteristics compared with control sample. The tabulated data obtained that increasing of liquid smoke concentration led to decrease pH values of luncheon treatments. Also, the TVN, TBA values and total bacterial count were in the acceptable limits which were 20 mg N/ 100gm sample, 0.9 mg MDA/ Kg sample and 104 CFU, respectively. Expected values of total volatile nitrogen showed that 2% and 3% liquid smoke treatments will be spoilage at 24 days, but control and 1% liquid smoke treatments will be spoiled at inly 21 days from refrigerated storage period. Finally, this research recommends using liquid smoke at 2% concentration in smoked poultry products, as it improves the ability to be cold-preserved and increases the quality of its sensory characteristics.