This study was conducting in order to evaluate the effect of adding lysine and arginine to improve the quality and sensory characteristics of processed low-sodium Beef meat where stored in freez for 45 days. The study included ten different treatments T1 (100% NaCL), T2 (50% NaCL + 50% KCL), T3 (25 % NaCL + 75% KCL), T4 (50% NaCL + 50% KCL + 3% Lysine), T5 (50% NaCL + 50% KCL + 3% Arginine), T6(25% NaCL + 75% KCL + 3% Lysine), T7(25% NaCL + 75% KCL + 3% Arginine), T8(100% KCL), T9(100% KCL + 3% Lysine), T10(100% KCL + 3% Arginine) Treatment were stored for 1, 15, 30, 45 days then some physical, chemical, microbial and sensory tests were conducted. The results showed that the added to potassium chloride, lysine and arginine added were, recorded a significant (P<0.01) increased in the percentages of both moisture and protein and a high concentration of myoglobin pigment, and a significant (P<0.01) decreasing in TBA values and cholesterol concentration, and Thaw loss percentage was recorded. It was lost after thawing and the best results were achieved in reducing the increasing in the number of cryophilic bacteria in frozen low sodium beef burgers as compared with control treatment. It can be concluded that the addition of lysine and arginine to low-sodium beef burgers stored in freezing for different storage periods of 1, 15, 30 and 45 days, achieved high antioxidant activity through low oxidation indicators represented by TBA value, low cholesterol concentration and reducing total bacteria count.