Effect of using different concentration of acetic acid (5, 7.5, 10 and 12.5%) on microbiological quality, pH, lipid oxidation and sensory properties of beef shawarma during storage at 4°C for 16 days were examined in this study. The results  showed   that addition of acetic acid at 10% concentration reduced and retard the growth of total number of  microorganisms by one log cycle, prevented  the growth of  Enterobacteriaceae, Coliform, E. coli , Psychrotrophic bacteria, and Staphylococcus aureus . in beef Shawarma   during storage at 4°C for 16 days. Both pH (6.1 to 6.14) and TBA (0.056-0.97  malonaldhyde absorbance /kg oil) did not much affected with increasing the concentration of acetic acid added to beef Shawarma. Meanwhile the increasing of acetic acid concentration caused a noticeable reduction in redness, slight changes in wave length, purity, visual density and brightness of beef Shawarma colour. Panelists showed that the dark grayish colour, sourish aroma, sourness taste, toughness texture of cooked beef Shawarma increased with increasing acetic acid concentration added to this product. Storage at 4°C for 16 days caused slight changes in the above measured properties.