Efforts are ongoing to improve meat additives to increase the safety of ground meat. Hence, herbal products are often used as natural substitutes for preserving food. Therefore, the main goal of this study was to assess how pomegranate peel extract, natamycin, acetic acid, and a combination of their mixtures effectively improve the quality and shelflife of ground meat. The study examined five groups of ground meat, one being a control group, and the other groups treated with different additives. Over a two-week refrigeration period, the quality of the treated groups was evaluated, and the quality of ground meat was demonstrated for 12 days of storage. Furthermore, the stability results of pH, total volatile nitrogen (TVN), and thiobarbituric acid (TBARS) indicated the potent antioxidant properties of the additives used. Furthermore, the groups that received treatment exhibited a notable reduction in microbial growth compared to the control group. Hence, it can be concluded that pomegranate peel extract, natamycin, acetic acid, and a combination of their mixtures could be recommended to improve the shelf life and safety of ground meat.