. Meat from the ostrich is becoming increasingly popular throughout the world. The heaithy red meat of ostrich make them very important for many livestock industries. Chemicai composition of ostrich meat, in this investigation, indicated low fat content (1 .5 as) combined with high protein content (22.4 is). The effect of nature“. antioxidants. i e. ascorbic acid (AA), o—tocopherol (Too) and rosemary herb (Rest-i on the lipid oxidation stability of ostrich steaks were studied. The combined of AA 4- Ros,‘ioc + Ros and AA + Toc were more effective on reducing the thiobarbituric acid (TBA) and peroxide values. After 21 days of storage at 49C. TBA was 0.858. 0.903. 0.915, 1.256, 1.452, 1.493 and 2.?41 mg maionaldehyde r' Kg with ostrich steaks treated by AA+ Ros, Toc + Ros, AA + Too, AA, Too, Res and unheard sampie   .1;—   rcontroii, respectively. The corresponding value with peroxide was 3.52, 3rd, . .83. 4.06, 4.36, 3.95 and 5.00 meg .f Kg fat. respectively. nticxidants aiso, showed insignificant effects on acidity as oleic acid. The efficient role of AA. Toc and Ros showed an improve of the colour stability of ostrich steaks. The stability increased with the combined addition of the antioxidants. The treated sample with AA Ros was found to contain iow metmycgiobih (Met Mb) U051. as} close by AA + Toc (10.86 as), Toc + Ftos [10.99 to). AA {11.09 as). Fios {11.35 is}, Too (13.05 0.3;) and untreated sample {21.02 as). The microbial quality of steaks was improved by the addition of different antioxidants. The microbial counts were sufficiently low during the storage period in steaks with rosemary alone or with rosemary -.~ AA or Toc. in conclusion. the addition of some natural antioxidants had an positive effect on; aroma quality, rancidity and discolouration of refrigerated ostrich meat.