! _____________________________________________ Corresponding author: smmokhtar@yahoo.com ! " # #$% & # ’ ( ) # !"#$$ % * +, - ./+0 + ./+ &____________________________________________________________________________________ The effects of rosemary extract, chitosan and carnosine, added individually or in combination, on colour, lipid stability and sensory attributes of beef patties were investigated. All samples were stored for up to 15 days at 4 ± 1 ºC. Surface colour (Hunter ’*, * and (* values), and lipid oxidation (2,thiobarbituric acid reactive substances) were measured on days 0, 1, 3, 6, 9, 12 and 15 of storage for raw beef patties. While, sensory attributes (odour, colour, texture, taste and overall acceptability) were carried out on cooked beef patties after 0, 3, 6, 9, 12 and 15 days of storage. The obtained results showed that addition of tested antioxidants, individually or in combination, significantly (p < 0.05) affected colour, lipid stability and sensory attributes compared to control during storage. Chitosan and its combinations with either rosemary extract or carnosine, and especially the former combination, showed the most intense red colour (p < 0.05) when compared to rosemary extract, carnosine or the control. Also, results showed that the combination of rosemary extract with chitosan provided the best antioxidative protection with regard to meat deterioration, indicating a possible synergistic effect. : Natural antioxidants, Colour, Lipid Stability, Sensory evaluation, Beef patties 11111111111111111111111111111111111111111111111111111111111111111111111111111111111111 + 2 Consumers demand high quality and convenient meat products, with natural flavour and taste, and they appreciate the fresh appearance of beef [22]. Colour is an important parameter that consumers use to judge the freshness and wholesomeness of beef. It has substantial influence on acceptability and purchasing decision at retail points [14]. Oxidative processes, which occur during raw material storage, processing, heat treatment and further storage of final products, are major non, microbiological factors involved in quality deterioration of meat during refrigerated storage. Oxidation induces modifications of muscle lipids and proteins and, therefore, affects the organoleptic and nutritional properties of meat and meat products. This is reflected in economic losses and health disorders [23,28]. Oxidative processes are also associated with discolouration of meat products, as lipid oxidation results in the formation of pro, oxidants capable of reacting with oxymyoglobin, which lead to metmyoglobin formation [17]. Minced meat and meat products undergo oxidative changes more quickly as grinding exposes lipid membranes to metal oxidation catalysts [12]. The major strategies for preventing lipid oxidation are the use of antioxidants and restricting the access to oxygen during storage vacuum,packaging [56]. The antioxidant additives are added to fresh and processed meats to prevent oxidative rancidity, retard development of off,flavours, and improve colour stability [44]. Synthetic antioxidants like BHT and BHA have been successfully used to prevent the