This study was conducted to evaluate the effect of adding resveratrol on fat oxidation and some qualitative and microbial characteristics of ground beef cold storage at 2 C° for 1, 3, 6, 9 and 12 d. All resveratrol treatments significantly increased myoglobin concentration as compared with control treatment during cold storage periods. There was a significant decrease in peroxide value (PV) (P<0.05), the percentage of the drip loss and cooking loss between the different treatments as compared with control treatment during cold storage periods. Resveratrol treatments also significantly (P˂0.05) reduced the numbers of psychrophilic bacteria during cold storage periods.