This study was carried out to evaluate the effect of using rosemary, basil and mint at levels of 100, 200 and 300ppm ( according to its content of phenolic compounds calculated as gallic acid) on quality of fresh beef sausage stored at 4±1°C for 5 days. Phenolic compounds in rosemary, basil and mint extracts were identified and determined by HPLC. The total phenolic compounds were 10304, 1559, and 1938 ppm, respectively. Organoleptic evaluation results indicated there are no high significant differences between control and samples treated with rosemary, basil and mint at levels 100 and  200 ppm, so these samples were used to evaluate the physical, chemical and microbial evaluation. WHC, pH, total volatile nitrogen (TVN), thiobarbituric acid (TBA) as well as microbial counts were determined after 0, 1, 3 and 5 days of refrigerated storage as an indicator of spoilage. Addition of rosemary, basil and mint to fresh sausage formula reduced pH, TBA, TVN values and microbial total count compared with control, On the other hand, WHC was increased. Depend on the results obtained in this work, rosemary, basil and mint at levels100 and 200 ppm are recommended to use as antioxidant, antimicrobial, flavoring and coloring agents.