The present study was designed to investigate antimicrobial and antioxidant activity of green tea and rosemary extracts
on minced meat samples. Minced meat was divided into 2 groups, untreated (control) and treated samples. The treated
samples homogenized with green tea extract (700 ppm), green tea extract (1000 ppm), rosemary extract (0.2%), mixture
of green tea extract (500 ppm) & rosemary extract (0.2%), and mixture of green tea extract (500 ppm) & rosemary
extract (0.3%). The minced meat samples were examined physically, bacteriologically and chemically to determine their
keeping quality by counting aerobic plate, Staphylococcal and Enterobacteriacae counts, as well as measuring pH, TBA
and TVN immediately after preparation (zero time) to 6 days of chill storage (4±1°C). Green tea (1000 ppm) group give
the best effectiveness with a significant advantage in extend shelf-life of refrigerated minced meat to 6 days compared to
all groups specially control ones (3 days).