Natural additives are very important additives that can improve the oxidative and bacterial quality of meat products. Therefore, the main goal of the current study was to include green tea, clove and their extracts as well as fresh garlic and garlic powder during formulation of fresh sausages to improve the physico-chemical, sensory and bacterial quality of this product. Seven formulas were prepared; the 1st one was prepared from base batter and used as control and six formulas were prepared by addition of green tea powder 0.5%, green tea extract 0.03 %, clove powder 0.5 % clove extract 0.5%, fresh garlic 3 % and garlic powder 0.9 %. All formulas were processed into fresh sausages and chilled stored until appearance of signs of spoilage. Chilled sausages were examined for pH, thiobarbituric acid reactive substances, total volatile base nitrogen, bacterial counts and sensory attributes. A significant (P < 0.05) reduction in pH, TVB-N, TBARS and mesophilic and psychrotrophic counts were observed in all formulas treated with all natural additives. The sensory attributes of all formula treated with natural additives were acceptable. Green tea powder and clove powder were superior to their extracts as antioxidant and antibacterial agents and for extending the shelf life of fresh sausage. Moreover, fresh garlic was superior to garlic powder as antioxidant and antibacterial agents and for extending the shelf life of fresh sausage. Therefore, these natural additives can be safely used by meat processors to improve the quality and extend the shelf life of meat products.
green tea, clove, garlic, sensory attributes, natural antioxidants