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The effects of extracts of Rosmarinus officinalis (RE), Mentha longifolia (L.) Hudson (ME) and a mixture of tocopherols (Toc) on microbiological parameters and lipid oxidation were investigated in beef sausages stored for 25 days at 4C. The addition of RE resulted in significant (P ≤ 0.05) inhibition of microbial growth and the lowest microbial counts were obtained in samples containing both RE and ME, indicating a possible synergistic effect. RE and its combination with Toc or ME, but especially the latter, showed the greatest antioxidative effect (P ≤ 0.05); the use of RE alone was comparable (P > 0.05) with ME and its combinations. Shelf lives of samples containing RE were almost doubled compared with the remaining samples and the best antimicrobial and antioxidative effects were obtained from the combination of RE with ME.

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