Because of the great need of using natural food additives nowadays, so, this work was conducted to utilize of propolis and turmeric powders at different  levels (1.5, 2 and 2.5 %) as natural preservites during preparation  of minced beef stored at refrigeration temperature (7 ± 1^oC). The obtained results revealed that, propolis and turmeric had considerable effectiveness in decreasing aerobic plate count (APC) as well as some chemical indices as pH and thiobarbituric acid (TBA). Also, results indicated that the bacterial counts, pH and TBA values decrease as a function of increasing the concentration of the tested powder since the concentration of (2.5%) gives the best effectiveness. The antioxidant and antibacterial activities of the added propolis powder were higher than those of turmeric powder. In conclusion, propolis and turmeric can play an important role as antioxidant and antibacterial agents in refrigerated minced beef, but propolis powder is seems to be better one.