This study investigates the physicochemical, and antioxidant properties of Tanacetum macrophyllum extract and its effects on lamb minced meat during refrigerated storage. The extract exhibited significant antioxidant activity, with high total phenolic and flavonoid contents, confirmed by HPLC analysis revealing abundant p-coumaric acid, ascorbic acid, and quercetin. ICP-MS analysis indicated a rich mineral profile dominated by potassium and calcium. Application of the extract influenced pH and color parameters, enhancing oxidative stability, and preserving meat quality. TBARS values were significantly reduced, indicating inhibited lipid oxidation. Molecular docking revealed strong binding affinity of quercetin to the ATP-binding domain of Pseudomonas aeruginosa DNA Gyrase B, suggesting potential antibacterial activity. Overall, T. macrophyllum extract demonstrates promising natural preservative properties for meat products, contributing to improved shelf life and quality.