Abstract: In order to investigate the novel method to extend the shelf life of chilled chicken, thereby addressing the bottleneck restricting that constrains high-quality development of the industry, the antibacterial effect and storage quality at 4 ℃of plasma activated water (PAW) and organic acids (0.2% citric acid, 0.2% lactic acid solution) on chilled chicken were explored in the current investigation. The results showed that PAW synergistic organic acid treatment effectively inhibited the increase of total viable count (TVC) and coliform population of chilled chickens (P<0.05). It reduced the initial TVC by 0.77~1.21 lg CFU/g and the coliform bacteria count by 0.07~0.57 lg CFU/g. During storage, the PAW synergistic organic acid treatment inhibited the increase of the pH, K value and malondialdehyde content of chilled chickens (P<0.05). In the early stage of storage (0~8 d), PAW synergistic organic acid treatment had not an adverse effect on the color. The synergistic treatment of PAW with organic acid reduced the shear force of the sample, but not significant (P>0.05). Although PAW and organic acid treatment increased the nitrite content of chilled chickens (P<0.05), to a maximum of 21.43 mg/kg, which was still within the safe range and would not cause food safety issues. In conclusion, compared with NaClO treatment, PAW and PAW synergistic organic acids treatment effectively extended the shelf life of chilled chicken by 8 d and 12 d, and maintain storage quality. This study could provide a theoretical basis for the application of PAW synergistic organic acids in the preservation of chilled chicken.