The objective of the present study was designed to use natural herbal extracts that help meat Industry to minimize lipid oxidation and improve sensory characteristics of irradiated minced meat. Beef Longissimes dorsi was minced and packed in polyethylene bags (50 g each) then received one of the following treatments: (1) non irradiated control, (2) irradiated control (2 or 4.5 kGy), (3) herbal extracts of marjoram, rosemary or sage (0.04 & of non irradiated meat), (4) irradiated at 2 or 4.5 kGy plus herbal extracts at 0.04 %. Aerobically packaged samples were stored at 5°C. Samples were withdrawn periodically to be analyzed for thiobarbituric acid reactive substances (TBARS). sensory characteristics and Psychrotrophic bacterial counts. Addition of marjoram and rosemary cxtracts resulted in significant reduction of TBARS (P<0.05) in both irradiated * and) non-irradiated = samples. However, sage caused significant reduction (P<0.05) of TBARS in samples treated with 2 kGy only. Masjoram and sage significantly reduced (P<0.05) flavor scores in both samples treated with 2 of 4.5 kGy. meanwhile, rosemary induced a significant reduction in favor scores for samples treated with 4.5 kGy only. Addition of herbal extracts before irradiation resulted in significant (P<0.05) increase in the acceptability scores of samples after irradiation and during storage period. Addition of herbal extracts to minced beef before irradiation resulted in non-significant reduction (P>0.05) in Psychotropic counts. The combination effect of herbal extracts plus irradiation extended the shelf life of samples treated with 2 kGy and 4.5 kGy for 2 weeks and one week. respectively more than samples irradiated alone. In conclusion the addition of herbal extracts can minimize lipid oxidation, improve color and decrease the off-odor production.