The effect of two combined levels of the biological antioxidants Vit.C and Vit.E salts (sodium ascorbate and alpha-tocopherol acetate) on some quality parameters of ground buffalo meat (GBM) was studied during refrigerated storage for six days at 4±1°C. GBM sample blended with 600 ppm sodium ascorbate plus 5 ppm alpha-tocopherol acetate had lower cooking loss, metmyoglobin (MetMb) and thiobarbituric acid (TBA) values. Also, the sample showed higher a* (redness) color values ,more acceptable visual color and odor scores as compared to GBM sample blended with 400 ppm sodium ascorbate plus 10 ppm alpha-tocopherol acetate and the control.