Abstract: Background and Objective: Muscle Origin Foods (MOF) are rich sources of high-quality nutrients but they are also very much susceptible to spoilage due to chemical, microbial and enzymatic activities. These activities can precipitate in major deterioration of the color, sensory attributes and safety of these products. So the present study aims to investigate the effect of incorporating Olive Leaves Extract (OLE; 1%) with or without Tannic Acid (TA; 0.02%) on the quality characteristics and shelf-life extension of raw ground beef patties. Materials and Methods: Chemical indices, sensorial properties, microbiological status and color changes were evaluated during the course of 14 days refrigerated storage at 4±1̊C under aerobic packaging. Data were subjected to one-way analysis of variance (ANOVA) to compare the effect of OLE and/or TA treatments. Results: The obtained Results showed that individual addition of OLE and/or TA (p<0.05) affected color parameters, lipid stability, microbiological loads and protein degradation. They also increased the appeal to consumers of ground beef patties as compared to control samples. Tannic Acid (TA) exhibited more significant (p<0.05) oxidative stability and had a noteworthy effect on the patties' appearance. In contrast, OLE-treated patties showed lower significant (p<0.05) microbiological proliferation and odor deterioration as compared to other treatments. In addition, combination of OLE with TA provided the best antioxidative, antimicrobial protection, the highest sensory scores and the longest shelf-live; indicating a possible synergistic effect. Conclusion: The Results of this study indicate that cold storage time had a significant effect on the quality loss of ground beef patties. Moreover, the tested OLE and/or TA have potential as natural preservatives to reduce microbial load, color degradation, lipid oxidation and extended the shelf life by 3-6 days over that of raw control beef patties (8 days).