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Restriction of use of artificial antioxdidants has prompted an extensive research to replace synthetic antioxidants with natural ones. In this research the effect of xtochopherol, mustard powder and rosemary on the extent of autooxidation in beefburger was evaluated. Six different samples were prepared as follows: reference, reference plus mustard (1 and 2%), reference plus rosemary (land 2%) and reference plus x-tochopherol (500 Parts Per Million). The samples were stored at (-l8C +1) for 4 months. Results indicated significant difference among TBA or peroxide values in samples during cold storage (p<0.05). Reference sample showed the highest TBA and peroxide values (0.64 ,l.42) while, x-tochopherol showed the lowest ones (0.44,0.81). x-Tochopherol, rosemary, and mustard exhibited the highest antioxidant properties respectively. Organoleptic evaluation of samples were done by multiple comparison which showed reference and x-tochopherol treatments were better than other treatments
(p<0.05).