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The study aims to investigate the effects of garlic extracts on color, lipid oxidation, and oxidative breakdown products in raw ground beef during refrigerated storage. The two treatments were:<br />control group (C, with no addition) and experiment group (D, 50 mg garlic extracts added to 100 g beef). Adding garlic extracts significant increased a* value (PA ≤ 0.05), and significant decreased TBARS and PV values (PA ≤ 0.05). The pH and –SH value of D group had a decreasing tendency (PA=0.0522) and an increasing tendency (PA=0.0636) respectively compared to C group. Garlic extracts protected phospholipids, fatty acids and polypeptides from oxidation. The results indicate<br />that garlic extracts have the antioxidant activity, helping maintain the meat color, inhibiting lipid oxidation and protein degradation of raw ground beef during refrigerated storage.