To prevent oxidative quality changes, a few selected antioxidants, ascorbic acid, or an ascorbic acid plus α-tocopherol combination were electrostatically sprayed on the surface of ground beef patties. Color, metmyoglobin, oxidation-reduction potential, lipid oxidation, and volatiles of the samples were determined during the 8 d of aerobic storage. Spraying of ascorbic acid at 500 mg/kg was the most effective in controlling discoloration of ground beef. Spraying of ascorbic acid at 500 mg/kg was also effective in reducing 2-thiobarbituric acid-reactive substances and volatile aldehydes such as hexanal and heptanal related to lipid oxidation. Spraying of phenolic antioxidants such as tocopherol, sesamol, or rosemary oleoresin showed significant (P < 0.05) antioxidant effects, but had no effects (P < 0.05) in stabilizing the color of ground beef. Sesamol at 100 mg/kg showed the most potent antioxidant activities among the antioxidants, and its antioxidant effect was as strong as that of 500 mg/kg of ascorbic acid. It was concluded that electrostatic spray of ascorbic acid on the surface of ground beef at 500 mg/kg was an efficient and economical way to prevent both lipid oxidation and color changes in ground beef.