THE MICROBIAL quality of meat products, such as minced meat, burgers, and kofta, is crucial for food safety and consumer health. This study aimed to evaluate the effectiveness of Moringa oleifera and Carica papaya extracts in inhibiting fungal growth and enhancing minced meat quality during storage at 4°C. The results indicated that minced meat had the highest microbial load (3.83 ± 0.1 log10 CFU/g), followed by kofta (3.66 ± 0.05 log10 CFU/g), and burgers (3.58 ± 0.11 log10 CFU/g). Mold contamination was most prevalent in burgers (60%), followed by kofta (53.3%), and minced meat (33.3%). The total mold count (TMC) was highest in burgers (2.85 ± 0.11 log10 CFU/g), followed by kofta (2.47 ± 0.04 log10 CFU/g), and minced meat (2.24 ± 0.02 log10 CFU/g). Molds, particularly Aspergillus spp., were the most prevalent contaminants, with Cladosporium, Mucor, and Penicillium spp. also detected. Notably, both Moringa oleifera and Carica papaya extracts significantly reduced Aspergillus growth, with Carica papaya showing the highest reduction of 79.2%, followed by Moringa oleifera at 73.7% on day 0. Over the storage period, both extracts effectively retarded pH reduction, with Carica papaya-treated samples maintaining stability until day 19, and Moringa oleifera-treated samples until day 15. Sensory evaluations confirmed the superior preservation of texture, color, and overall acceptability in treated samples compared to untreated controls. These findings highlight the potential of Moringa oleifera and Carica papaya extracts as natural preservatives, offering an effective and safe alternative to synthetic solutions to enhance food safety and shelf life of meat products.