Abstract This research was carried out to study the effect of addition volatile oils from natural herbs namely ginger, clove and peppermint on  prolonging the shelf life of cold minced meat . Commercial raw minced beef meat was treated with extracted volatile oils at concentration of 1 % and stored at 3-5ºC for 10 days. Results of GC-MASS indicated that all extracted volatile oils from herbs under investigation contained  a  various amount of aromatic compounds, namely  oxygenated, terpens,  alcohols, esters and phenols, The most effective radical scavenging activity DPPH was detected in clove oil  was 85.72%  in compare with the added  volatile oils. Color, pH, Total Volatile Basis Nitrogen (TVB-N) and Thiobarbituric Acid Value (TBA) were determined..The meat beef samples treated with 1 % (ginger oil + clove oil + peppermint oils ) showed the best colour ,pH , lowering  protein hydrolysis and reducing lipid oxidation  , prolonged storage period in compare with other treated minced beef meat and control samples . Total Bacterial Count (TBC) was decreased in beef meat samples treated with essential oils than those of the control meat. All samples showed good overall acceptability and still accepted for sensory properties up to 8 days of storage at 3- 5º C. The obtained results indicated that aromatic compounds presented in volatile oils have high antioxidative effect in reducing the formation of secondary oxidation products and formation of ammonia during cold storage. So, It can be concluded that theses natural oils have potential effect to replace synthetic antioxidants which used in meat processing.