## 3 Results and Discussion
[19] reported the antimicrobial effect of a combination of rosemary extract 0.5% (\(v/w\)) and clove extract 0.5% (\(v/w\)) in raw chicken samples stored at 4 \(\pm\) 1 \({}^{\circ}\)C for 15 days. The same effect of clove, oregano, cinnamon, and black mustard extracts confirmed by [PERSON] et al. [20]. [PERSON] et al. [21] proved that cumin and clove essential oils inhibited the growth of total bacteria by 3.78 log CFU/g when applied on lean meat pulp. In another experiment, bay leaf essential oil was able to reduce the population of total coliforms (reduction of 2.8 log CFU/g) and extended the shelf life of fresh Tuscan sausages for 2 days [22]. The cited studies indicate the antibacterial properties of spices in model systems, but only few additives of natural origin are currently applied on the market, e.g., essential oil of rosemary, of which its use as an antimicrobial and antioxidant agent in heat-treated processed meats is limited by the Commission Regulation (EU) No 1129/2011 [5] (only dry sausages mx. 100 mg/kg, excluding dried sausages and dehydrated meat max. 150 mg/kg). In our own studies, the antimicrobial effect of spice extracts contained, as declared, in commercial AFX, AE100 additives was not demonstrated. Only the commercial functional additive PANA4 proved to be more effective against the growth of aerobic mesophilic bacteria during storage. With its application, the meat product did not show undesirable changes that would disqualify it for consumption. The effectiveness of this additive was also evaluated after 14 days of storage, and the effect was similar; the products also showed no signs of spoilage. The higher effectiveness of the PANA4 additive may be related to the presence of organic acid salts in its formulation. Short chain organic acids and/or their salts have GRAS status, and due to their inhibitory effect on bacteria and molds, are often used as chemical antimicrobial agents against pathogenic microflora [23; 24; 25]. Studies by many authors have confirmed the inhibitory activity of, for example, acetate, lactate and citrate sodium salts against spoilage bacteria and foodborne pathogens, i.e., _Staphylococcus aureus_, _Yersinia enterocolitia_, _Escherichia coli_, _Clostidium botulinum_ and _Listeria monocytogenes_[26; 27; 28; 29]. Consumption of food contaminated with the latter bacteria causes Listeriosis, a disease that is rare but is often severe with high hospitalization and mortality rates. _Listeria_ is not thermoresistant; thus, the treatment above 65 \({}^{\circ}\)C degrees is effective against it. Therefore, the biggest problem in food production is that it can occur after heat treatment, and _Listeria monocytogenes_ tolerates salty environments and can even multiply during cold storage [30]. The results of _Listeria monocytogenes_ detection in meat products are included in Table 2. Each of the selected functional additives was highly effective in inhibiting the growth of _Listeria monocytogenes_. In each sample, the bacterial count was <1.0 \(\times\) 10\({}^{1}\) CFU in 1 g, which is in accordance with the requirements of Commission Regulation (EC) No 2073/2005 of 15 November 2005 on microbiological criteria for foodstuffs [31]. The outcomes of our own research may also result in properly conducted thermal processing and hot smoking, effective temperature control throughout food production, and maintaining good hygienic practice in the meat processing plant. The results of the organoleptic evaluation are presented in Table 3. The samples of the meat products manufactured with PANA4 were assessed at their best in terms of all the analyzed characteristics. The addition of AE100 to the recipe resulted in a much lower acceptability of the external and cross-section appearance, taste and smell of the meat products. The same negative effect on flavor, i.e., undesirable and untypical flavor, was observed by [PERSON] et al. [32] when incorporating _Juniperus communis_ L. essential oil into dry fermented sausages.