Abstract: In this study, cold plasma (CP) technology combined with composite essential oils (cinnamon and clove essential oils) treatment was applied to preserve fresh beef. Changes in the antioxidant properties of composite essential oils after CP treatments were investigated. What's more, the effects of synergistic treatments on the total viable bacteria count, Pseudomonas spp. count, apparent color, pH, total volatile basic nitrogen (TVB-N), lipid oxidation, texture, and odor of beef were analyzed. The results showed that the CP combined with essential oils treatment was effective in reducing the total number of colonies and Pseudomonas spp. on the surface of beef during the storage period, and extend the shelf life for 6 d. Moreover, the presence of essential oils led to a slower lipid oxidation rate and reduced TVB-N values. The a^* value in the synergistic treatment group was higher than that in the control group in the middle and late storage period (P<0.05). In addition, the synergistic treatment could better maintain the stability of the pH of beef at about 5.6 during storage. In terms of texture, the synergistic treatment had no significant effect on the cohesion and elasticity of beef, but caused an increase in the hardness and chewiness. The results of the sensory evaluation indicated that the overall acceptability of beef after synergistic treatment was the best. In conclusion, the CP combined with composite essential oils treatment could effectively prolong the shelf-life of beef and maintain better sensory qualities.