Abstract: An extract of plants of Lamiaceae species delays color loss in irradiated meat. The rosemary extract is applied prior to treatment with ionizing radiation followed by packaging in a modified atmosphere and storage under lighted retail display or under dark conditions. Onset of color loss of irradiated meat kept either in no light or in lighted conditions occurred much later than in irradiated meat not treated with the rosemary extract. In addition to the improvement in red color retention under lighted display, development of malonaldehyde but not alkenals was delayed with treatment using the rosemary extract.