This study aimed to investigate the effects of antioxidants (rosemary extract, grape seed extract, ascorbic acid and their combinations) on the residual nitrite level in thermally processed ground beef during storage (0, 1, 7, 15, 30 d) at 4 ºC. Cooking loss, pH, color, thiobarbituric acid reactive substances (TBARS), residual nitrite level and texture analysis were performed. Results indicated that incorporation of antioxidants had no effect on cooking loss. Higher TBARS values were determined in control (without any antioxidant) compared to other treatments during storage (p<0.05). Rosemary and grape seed extracts were as much effective as nitrite for retarding lipid oxidation in thermally processed ground beef during storage. The residual nitrite level decreased in all treatments during storage (p<0.05). The lowest residual nitrite levels were determined in the samples prepared with the combination of ascorbic acid with rosemary extract or grape seed extract during storage (p<0.05). It can be concluded that rosemary extract or grape seed extract or their combination with ascorbic acid may be effective strategy to reduce lipid oxidation and residual nitrite level in thermally processed meat products for the meat industry.