Minced beef is a very perishable food product, due to its liability to microbial contamination and its fast quality deterioration. In the current study, the biological efficiency of different concentrations (0, 50 and 100 µg/g) of the antibacterial catfish glycoprotein (CFG) was estimated asa possible improver of the storability, and safety of minced beef stored at 4 °C for 15 days. CFG (50 and 100 µg/g) could efficiently control the changes in meat pH during 15 days storage at 4 °C within normal acceptable levels (6.4 and 6.2, respectively) reaching the level of control minced beef after 6 days storage under similar conditions. Likewise, the level of metmyoglobin in minced beef stored at the same conditions was maintained at 53.67 and 46.67% by CFG supplementation at 50 and 100 µg/g, respectively at the 15th day storage comparable to the 6th day in case of the control samples. However, the antioxidant action of CFG against lipid peroxidation was less effective. The antibacterial action of CFG was most pronouncedly powerful and efficient. Supplementation of minced beef with CFG at 50 and 100 µg/g significantly (P<0.05) decreased the bacterial counts at all the time inspection points as compared to control. After 15 days storage the total viable bacteria, psychrotrophic bacterial count and coliforms count were reduced to 3.12, 2.65 and 0.0 log CFU/g in response to CFG (50 µg/g) and 2.41, 2.04 and 0.0 log CFU/g in response to CFG (100 µg/g), compared to 5.13, 4.78 and 2.5 in the control samples after only 6 days cold storage. Using CFG at 50, 100 and 200 µg/g in rat diets did not affect liver or kidney functions reflecting non- toxicity of this substance. Substantiating the antioxidant and antimicrobial potentiality of CFG in minced beef storage may pave the way for its use as a naturally powerful food safe preservative and shelf life extender.