This study is carried out to find the effect of coating mutton (sheep meat) with oil of corn and black seed on some chemical, qualitative, sensory and microbial Characteristics of meat. A total of 45 samples of fresh meat sheep distributed randomly into 3 treatments (15 sample per each treatment) as follow( control treatment ,meat samples treated with black seed oil and samples treated with corn oil . The tests the for different treatment are conduded before freezing and others are kept at the temperature -18 c◦ for 1,2,4 and 8 weeks to make test on it. The results obtained in this study show that there is a significant prevalence for meat samples treated with black seed oil and samples treated with corn oil in moisture content as compared with control treatment. Also the samples before freezing record a high percentage of moisture content as compared to lower percentage at the end of storage period and also shown a significant reduction in Coliform bacteria count and Psychrophiles bacteria for samples treated with black seed oil. There is a higher bacterial count for Coliform bacteria before storage (freezing) while lower average at the end of storage period, Pychrophiles bacteria area higher at the end of storage period as compared with lower are before freezing. The results of the present study show a significant reduction in value of thiobarbuteric acid and total volatile nitrogen in meat samples treated with black seed oil as compared to control treatment also all treatment show a significant increasing in thiobarbuteric acid and quality of total volatile nitrogen at the end of storage period as compared to lower average before storage. A significant reduction in PH value for meat samples treated with black seed oil as compared with other treatments are observed. While a significant increasing in PH value is observed for along period of storage and is highest at the end of storage period as compared with lower value before freezing. The results of sensory evaluation for meat sample treated with oil of corn and black seed show a significant superior in sensory Characteristics which includes (flavor, tenderness and juiciness) as compared with control treatment . Also all of fresh meat samples are best in all studied sensory Characteristics before freezing as compared with after 8 weeks of freezing storage.