The present study was designed to investigate antimicrobial and antioxidant activity of clove oil and rosemary oil for their
effects on the growth and survival of Staphylococcus aureus artificially inoculated into minced beef. Fresh minced beef
samples were inoculated with (~ 10⁶ CFU/ml) (6 log CFU/g) of Staph. aureus Initial counts of Staph. aureus in minced
beef samples immediately after inoculation were (10.86±5.18 log CFU/g). Essential oils of clove (Syzygium aromaticum)
and rosemary (Rosmarinus officinalis) (%v/g) were added to the minced beef samples to achieve final concentrations of
1, 1.5 and2%. Sensory (color, odor and texture) and bacteriological (Staph. aureus counts) analyses were conducted after
1, 2, 3, 4.5.6. 24 hrs, 2^nd, 3^rd and 6^th day during cold storage at 4°C. clove oil (2%) group give the best effectiveness with
a significant advantage in extend shelf-life of refrigerated minced meat to 5 days compared to all groups specially control
ones (3 days)