This study examined the effects of sodium bicarbonate (NaHCO3), potassium bicarbonate (KHCO3) and NaCl in ground beef. The raw ground beef was mixed with NaHCO3 (0.5%; 1.0%), KHCO3 (0.5%; 1.0%) and/or NaCl (0.5%). The treatments were compared with modified food starch (2.0%) and potato starch (2.0%) in ground beef. The addition of the bicarbonates in the ground beef increased (p<0.05) its pH. The bicarbonates application increased the water holding capacity and produced a more adhesive and tender ground beef. The applications of bicarbonates influenced the raw ground beef retail display color causing a darker surface color over a seven-day period. Cooked ground beef with 0.5% salt was the hardest and chewiest according to texture analysis and Warner-Bratzler shear force tests. All the more, according to texture and sensory data, cooked ground beef with salt (0.5%) and NaHCO3 (0.5%) was the least chewy and most tender product.