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In this research, we aimed to reduce the bacterial loads of <i>Salmonella</i> Enteritidis, <i>Salmonella</i> Typhimurium, <i>Escherichia coli</i>, <i>Campylobacter jejuni</i>, <i>Staphylococcus aureus</i>, and <i>Pseudomonas aeruginosa</i> in pork and chicken meat with skin by applying cold plasma in a liquid state or liquid plasma. The results showed reductions in <i>S</i>. Enteritidis, <i>S</i>. Typhimurium, <i>E. coli</i>, and <i>C. jejuni</i> on the surface of pork and chicken meat after 15 min of liquid plasma treatment on days 0, 3, 7, and 10. However, the efficacy of the reduction in <i>S. aureus</i> was lower after day 3 of the experiment. Moreover, <i>P. aeruginosa</i> could not be inactivated under the same experimental conditions. The microbial decontamination with liquid plasma did not significantly reduce the microbial load, except for <i>C. jejuni</i>, compared with water immersion. When compared with a control group, the pH value and water activity of pork and chicken samples treated with liquid plasma were significantly different (<i>p</i> ≤ 0.05), with a downward trend that was similar to those of the control and water groups. Moreover, the redness (a*) and yellowness (b*) values (CIELAB) of the meat decreased. Although the liquid plasma group resulted in an increase in the lightness (L*) values of the pork samples, these values did not significantly change in the chicken samples. This study demonstrated the efficacy of liquid plasma at reducing <i>S</i>. Enteritidis, <i>S</i>. Typhimurium, <i>E. coli</i>, <i>C. jejuni</i>, and <i>S. aureus</i> on the surface of pork and chicken meat during three days of storage at 4–6 °C with minimal undesirable meat characteristics.