The experiment carried out to examine the effect of pomegranate peel extract (PPE) and pomegranate seed extract (PSE) on some proximate chemical composition (Moisture, Protein, Fat, and Ash), chemical traits (pH value, Thiobarbioteric acid and Free Fate acids), Physical traits (Water holding capacity and pH) and sensory evaluation of karady meat during frozen storage period (0, 30, 60 and 90) days at -18°C. Meat pieces (Freshly Longissimus dorsi (LD) muscle) were divided into nine treatments: T1consider as control (not immersed with PSE or PPE), T2 (immersed with 0.3% PSE), T3 (0.6% PSE), T4 (0.9% PSE), T5 (1.2%PSE), T6 (0.3% PPE), T7 (0.6% PPE), T8 (0.9% PPE) and T9 (1.2%PPE). Meat samples were dipped with PSE and PPE for 24 hours, then stored under frozen condition (-18°C) for (0, 30, 60 and 90) days. Results indicated that PSE lead to a significant increase of Protein, Fat, Ash, pH, and over all acceptability also PSE lead to a significant decrease of (Moisture, and TBA). On the other hand, PPE lead to Significant increase of (Fat, Ash, TBA, FFA, WHC, and over all acceptability). PPE lead to a significant decrease of (Moisture, Protein, pH and Juiciness). The karadi sheep meat exhibited higher (P < 0.05) Flavor and aroma, Tenderness and Juiciness in meat of T4 (PSE 0.9%) compared with T1. and recorded higher Color and over all acceptability at T3 (PSE 0.6%) compared withT1. different freezing storage (0, 30, 60 and 90) days showed higher percentage of (Protein, Fat, Ash, FFA and pH).