The rising demand for processed foods has an impact on food quality and safety. Maintaining high standards and increased safety can be achieved through proper packaging. Antimicrobial packaging considered the next generation of packaging characterized by its microbial inhibition and traditional barrier properties. The purpose of this study is to assess how frozen minced meat quality is affected by the incorporation of lactoferrin (LF) with calcium alginate packaging film. The experimental groups were designed as follow: Group (1) Control negative (minced meat packed with normal packing material without treatment.), group (2) Treated group (minced meat packed with calcium alginate film with lactoferrin incorporation). Chemical properties of examined samples showed that TVB-N of treated samples remains within the accepted limit (18.2+0.42) till the end of the experimental period (105 days) while for control samples; it was recoded 25.2 mg/100g exceeding the permissible limit (20 mg/100g) at the same period. Meaning, the samples remained sound till 90^th day only. Meanwhile, TBA samples of both groups remained within the accepted limit till the 75^th day of storage only. Moreover, LF incorporated with alginate film has a significant antimicrobial effect on Aerobic Mesophilic count, with a discernible decline in the APC percentage between the treatment and control groups. In addition, the sensory attributes of both groups are nearly the same value. Therefore, it can be said that packaging technologies could have important role in extending shelf-life of minced meat, reduce the risk from pathogens and finally improve the quality of frozen minced meat.