The study aims to extend the shelf-life of chicken breast meat by different treatments, including: (i) ratio of ginger: water = 60:40, 70:30 and 80:20; (ii) ginger essential oil 6%, 10% and 14%; (iii) edible coatings formula (sodium alginate combined with ginger extract or ginger essential oil). The research evaluated the effect of these treatments on the physicochemical parameters (pH, color, shear force, drip loss) and microbiological indicators (E. coli and aerobic plate count) of chicken breast meat during the cooling storage. The results showed that the physicochemical parameters of chicken breast meat were not affected by different treatments, these parameters were well maintained during cooling storage (4 ± 1°C). Moreover, the ginger extract 70%, ginger essential oil 10% and the combination of ginger with an edible coating positively inhibit the growth of microorganisms. The total aerobic and E. coli plate count of samples, which were treated by these treatments, decreased within 7-10 days of cooling storage. Moreover, the chicken breast meat was treated with sodium alginate-ginger essential oil 10% had E. coli and the aerobic microbial plate count was within Vietnamese National Standards (TCVN 124293:2021) during ten days of cooling storage