Eighty packages, ready-to-eat meat, of frozen beef kofta, vegetarian kofta, beef burger and vegetarian burger (2o each) were purchased from retail markets at Giza Governorate. The microbial quality as well as the effect of gamma irradiation (dose level of 2.0, 3.0, 3.5 and 4.0 kGy) on the microbial population of these products were investigated. High aerobic counts of 10⁶-<10⁷/g were recorded in 5o% and 25%, 10% and 20% of beef and vegetarian kofta and burger, respectively. Moreover, some samples were contaminated with some pathogens such as Staphylococcusaureus, Escherichiacoli, Enterobacteriaceae, Yeast and moulds. Gamma irradiation greatly reduced the microbial density of the studied meat product samples. The microbial reduction was increased as the dose level of irradiation increase, whereas irradiation of meat product samples at 2 kGy dose reduced aerobic counts and inactivated Staphylococcusaureus, Escherichiacoli, Enterobacteriaceae. Moreover, irradiation at 3 kGy was sufficient in inhibiting Yeast and mould growth. The application of gamma irradiation (at a dose of 4 kGy) might to be great importance in increasing the safety and acceptability of frozen meat products of animal and plant origin with no adverse effect on their sensory quality.