The efficiency of anise extracts prepared by different means in raw meat during 7 days was determined. This experiment was designed as a factorial design consisting of a 4 x 3 with four treatments (water extract 100%, ethanol 100%, aqueous ethanol (ethanol: water at 70:30 v/v) and control), and three storage periods (0, 3 and 7 days). Hence, the TBARS value and free fatty acids were increased markedly in both treated and non-treated samples over 7 days. While inhibition of lipid oxidation was higher samples contained extracts at each point of the storage period compared to the control. Moreover, the lowest TBARS value observed in chicken meat samples were treated with aqueous ethanol compared to the control. Moreover, the amount of free fatty acids was lower in all treated samples over storage time, while, the lowest value of free fatty acids was recorded in both meat samples that were treated with anise extracted by ethanol and aqueous ethanol compared to the control and water extracts respectively. Moreover, supplemented meat with anise extracts reduced drip losing ratio at each point of the storage period compared to the control. Whilst, differences were not significant (P>0.05) in cooking loss of meat from the four treatments. The cooking loss of meat was significantly affected by treatments (p<0.001). Hence, the highest amount of cooking loss was observed in control samples compared to the treated samples. Moreover, Non- significant differences were detected between the four treatments for all sensory attributes. Based on these results, the anise extracts may have the capability to retard the autoxidation of lipids and improve the quality of meat.