One of the critical problems in the animal foods has been their susceptibility to oxidative rancidity. In the present work, oxidative rancidity in the product called Kufita which prepared either from beef or chicken meat was determined by 2-thiobarbituric acid value (T.B.A), malonaldehyde/kg sample), peroxide value (PV, meq/kg oil), fatty acids composition (F.A.C.) and sensory evaluation. Also, some physico-chemical properties were determined. All Kufita samples were evaluated immediately after processing and during storage at –18°C for 4 months. The extraction of phenolic compounds as antioxidations from agricultural peel wastes (vegetables and fruits peel wastes, potatoes, red onion, red garlic and pomegranate peel wastes) and their addition in beef and chicken kufita were investigated and evaluated. The results indicated that there was an increase in rancidity with storage time for all un-treated samples of beef and chicken kufita, beef and chicken kufita treated with phenolic showed a slower rate of deterioration. Rancidity in beef and chicken kufita were effectively controlled by treating with antioxidants (natural and BHT). The untreated samples of chicken kufita was un-safety after 60 days of storage at –18°C, also chicken kufita was more susceptible to oxidative rancidity than beef one. Generally, the use of phenolic compounds extracted reduction and/or replacement of synthetic antioxidants; lowered assumed toxicity due to their natural origin as components of food.