Global beef production and consumption have been increased rapidly in recent decades and it isrnbecoming the first-choice source of protein. This study was done to investigate the effect ofrnmoringa and rosemary leaf extracts on ground raw beef quality and storage stability underrnrefrigeration condition. The dried leaves of these plant species were extracted using 70% ethanol.rnThe antioxidant analyses of moringa and rosemary leaf extracts revealed that they contain totalrnpolyphenol 38.67mg GAE/g and total flavonoids 10.51 mg QE/g for moringa, and 48.36 mg GAE/grnand 12.40 mg QE/g for rosemary extract, respectively. These both extracts exhibited arnconsiderable activity against Staphylococcus aureus and Escherichia coli, with the highestrninhibition zone of 19.0 mm measured for rosemary leaf extract against Escherichia Coli.rnFurthermore, ground raw beef samples were treated with different concentrations (0%, 1.5%,rn2.5% and 5%) of the two extracts in order to study their effects on the meat quality and storagernstability. The extracts had significant effects on the proximate composition, pH, color and peroxidernvalue of ground raw beef. The extracts also had significant effect on total viable counts (â‰ˆ 4% andrn4.5% reduction for moringa and rosemary, respectively), Staphylococcus aureus (3.2% and 13.7%rnreduction for moringa and rosemary, respectively) and total coliform counts (17.2% and 8.6%rnreduction for moringa and rosemary, respectively) on the third storage day. With regard to thernstorage stability, the study indicated that the extracts did not prolong the shelf life of ground beefrnfor more than three storage days if used at low concentrations, especially from microbial safetyrnpoint of view. Overall, the effect of the extracts was enhanced with the increase in theirrnconcentrations.