The effects of various concentrations of green tea, Camellia sinensis, extract on the sensory, bacteriological and chemical quality of Egyptian traditional Kofta were studied. For this purpose, kofta samples were divided into five groups. First group was kept as a control, others groups were treated with 0.5%; 1.0%; 1.5% and 2.0% green tea extract (GTE). All samples were stored at 4 ْC whereas sensory, bacteriological and chemical evaluation of the samples were conducted at 0; 2; 4; 6 and 8 days post–storage. Flavour and taste were accepted by panelists with high score in samples treated with concentrations between 1and 1.5% GTE. There were marked discoloration changes of kofta samples treated with 2.0% GTE. Total psychrophiles counts reached the unacceptable count (5× 10⁶) at 6^th day in 0% control samples while reached 8× 10⁵; 4× 10⁵; 7× 10⁵ and 8×10⁴ at 8^th day in each treated samples with 0.5%; 1.0%; 1.5% and 2.0% GTE respectively. Green tea extract showed an inhibitory effect on C. perfringens, Enterobacteriaceae and Staphylococcus aureus counts with increased storage time in compared to control samples. Also, beef kofta samples treated with green tea extract showed lower pH and thiobarbituric acid reactive substance values all over the storage period compared to control. These results suggest that green tea extract treatment could be effectively used to extend the shelf–life of fresh kofta for up to 8 days when stored at 4 ْC.