This study was conducted with the aim of evaluating the use of different ratios of powders (oregano Origanum vulgare and maui rose Borago officinalis) on the meat pigments and protein oxidation indicatores of the luncheon product cooling at 4 Cº for periods of (0, 3, 6, 9, 12, 15) days, compared with an industrial oxidation (Butylated Hydroxy Toluene (BHT)) and control treatment, luncheon was prepared by making seven treatments (control sample devoid of luncheon spices, herbal powder and industrial antioxidant T1, sample treated with luncheon mix seasoning T2, sample treated with industrial antioxidant with 0.02 % of The BHT)) T3, the luncheon sample treated with 0.3% of oregano T4, the luncheon sample treated with 0.5% of oregano T5, the luncheon sample treated with 0.3% of the Mao rose T6, the luncheon sample treated with 0.5% of the maui rose T7). The treatments of the luncheon product were kept at a temperature of 4 Cº for (0, 3, 6, 9, 12 and 15) days, and the changes in meat pigments (myoglobin, metamyoclobin, and oxymyoclobin) and proteins oxidation indicatores were studied, which included (total soluble nitrogen, soluble non-protein nitrogen, soluble protein nitrogen, total tyrosine/tryptophan coefficient, protein and non-protein tyrosine/tryptophan coefficient and the content of protein-carbonyl groups). The results showed that there was a decrease in the percentage of metamyoglobin dye and the total volatile nitrogen values and percentage of soluble protein nitrogen in the luncheon product treatments (T4, T5, T6 and T7) with an increase in the percentage of herbal powder added, and increased with continuous cooling, On the contrary, the percentage of myoglobin and oxymyoglobin and the total soluble nitrogen , soluble non-protein nitrogen, total tyrosine/tryptophan coefficient, protein and non-protein tyrosine/tryptophan coefficient increased with the continuation of the preservation period. The statistical results showed that there was a highly significant effect at the level of probability (P≤ 0.05) for the type of treatment and the duration of preservation and the interaction between them in the values of myoglobin, meta-myoglobin and oxymyoglobin. Also, in total volatile nitrogen valuesand total soluble, non-protein and protein nitrogen and the content of protein-carbonyl groups for luncheon treatments that were kept for different periods, while there were highly significant effects of the type of treatment and the duration of preservation in the values of the coefficient of total tyrosine / tryptophan and the values of the coefficient of protein and non-protein tyrosine / tryptophan, but the interaction between them was not significant effect on cooling treatments of luncheons kept for different periods.