Abstract: The invention provides a formulation for protecting meat against oxidation comprising a rosemary extract an emulsifier and a salt. In some embodiments of the invention, the formulation is free from vegetable or animal oil or fat. The invention also provides a method for inhibiting oxidation of an oxidizable lipid material in food, comprising the step of contacting the lipid material with a formulation comprising a rosemary extract, an emulsifier and a salt. In addition, there is provided a method for inhibiting rancidity in meat, comprising the step of contacting the meat with a formulation comprising a rosemary extract, an emulsifier and a salt.

Abstract: The antioxidative and microbialogical protection of fats and foodstuff comprising fats, such as, meat, meat products, fish and fish products, is achieved by the addition of a mixture, based on the extract of at least one plant from the Labiatae family and green tea extract, wherein the mixture has synergistic effect to the fats/foodstuff comprising fats. The active substances in the mixture may be carnosic acid, rosmarinic acid and epigallocatechin-gallate. The mixture may comprise 0 to 50% of each of those substances, wherein the amount of the existing substances in the final product is at least 1 ppm.