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The influence of ethanol rosemary extract on lipid fraction of minced meat balls during storage in the freezer was studied. The quality of stored products was evaluated sensorically by the scale method and profiling of taste and aroma. Oxidative changes were investigated on the base of the changes in malonaldehyde content. It was observed that the addition of rosemary extract delayed the oxidation of lipid fraction of products. The antioxidative effect was related to the concentration of this extract in the product. The sensory changes and their intensity in products during storage depended on the amount of the extract added and the time of storage. The addition of the extract delayed the appearance of rancid taste in products.

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