Aims: Firstly, Cinnamomum zeylani essential oil (CZEO) was isolated and characterized. Secondly, CZEO was used in Malva sylvestris mucilage (MSM) coating and its antioxid a nt and antimicrobial effects on lamb meat slices were evaluated in 10 days at 4 °C. Methods and Results: The main chemical compounds and functional groups of the CZEO were identified and quantified by a gas chromatograph coupled to a mass spectrometer, and by an FTIR spectrometer, respectively. The total phenol and flavonoid contents of CZEO were determined by the Folin–Ciocalteu reagent-based, and aluminium chloride methods, respectively. Various microbiological, physicochemical analyses, and sensory evaluatio ns were also utilized regarding the coated lamb meat slices. CZEO contains benzyl benzoate (40.93%), caryophyllene oxide (26.07%), and (E)-cinnamaldehyde (13.01%), with strong radical scavenging activity and antibacterial effect against investigated pathogenic microorganisms. The CZEO-loaded MSM edible coating greatly postponed the growth of microorganisms and extend the product life (>10 days). The pH value, moisture content, and hardness of the samples were also preserved more efficiently when high concentrations of the essential oil were incorporated into the edible coating (p<0.05). The CZEO-rich MSM coating was also able to possess considerable activity against lipid oxidation in lamb meat samples, and significantly decreased the production of primary and secondary oxidation products (p<0.05). Moreover, sensory parameters of the samples were preserved more efficiently during cold storage when the CZEO-enriched edible coating, particularly MSM+2% CZEO was used. Conclusions: The use of edible coating based on MSM and CZEO is therefore effective in reducing microbial growth and chemical reactions in lamb meat during the storage period. Significance and Impact of the Study: The importance of the results of this study is in order to increase the use of natural preservatives, maintain food safety, and of course the health of people in the community

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