New technologies have revolutionized the food safety sector. Nano-biosensor based enzymeand oxygen sensor have recently gained much attention in the field of food safety. Two prototypes of the sensor capable of handling of different samples were developed and tested with beef and chicken fillets that stored at 4 °C±1 for 11 days, as wellthe physicochemical, freshness and microbiologicaltests were done. The results from this study demonstrated that there are strong color changes were observed in biosensor array from a green color to red color after 9and 10 days of storage beef and chicken fillets, respectively. Likewise, increased in pH, TVB-N and TBA values during the storage periods. Moreover, the TVBC and psychrophilic bacteria were increased. Also, noticed that the remaining oxygen content in the package headspace of different samples decreased continuously during storage. These data present promising evidence for possible application of bio- and oxygen sensor for rapid detection of meat spoilage for food defense and food safety application.