Antioxidant and Antimicrobial Activity of Basil, Thyme and Tarragon Used in Meat Products

Currently, the food industry, including meat is paying close attention to use of natural additives as preservatives. From ancient times, plants are used treat various diseases, produce perfumes and ingredients improve taste in food. This paper presents a bibliographic experimental study antioxidant microbial properties basil, thyme tarragon. International scientific papers on these targeted. The role tarragon manufacture functional stable products storage mentioned. Percentage decrease Salmonella Abony growth under influence basil constituted 84.4%, 61.6% 76.8% after 48 hours action respectively 97.2%, 90.2% 95.3% 72 action. interdependence between percentage reduction S. infestation concentration mushrooms was respectively: (R2 = 0.7725 … 0.7916), 0.7733 0.7768), 0.7689 0.8137).