In the current study, the antimicrobial result of garlic oil (G), and thyme oil (T) was investigated against coliforms in chicken meat. it absolutely was found that everyone essential oils used had intensive lead to decreasing coliforms count. Sensory analysis indicated important advantages in pattern garlic and thyme oils with chicken meat. additionally, very important variations (P<0.05) between the varied oils were noticed. Also, results indicated that the being counts decrease as a result of the concentration of the oil can increase since the concentration (1.5%) provides the best effectiveness. The medicine activities of the accessorial essential oils followed the order of thyme oil then garlic oil. The sensory properties of otherwise treated chicken samples throughout cold storage (4ºC) were increased by increasing the concentrations of oils compared to the untreated (control) samples at zero, 2nd, 4thand 6thday of the storage amount. Generally, samples containing one.5% thyme and garlic oils, severally incontestable the very best improvement of sensory attributes, whereas the samples treated with zero.5% garlic oil incontestable all-time low improvement.