Effect of adding essential oils of coriander (Coriandrum sativum L.) and hyssop (Hyssopus officinalis L.) on the shelf life of ground beef

► Essential oils of coriander and hyssop (0.02% v/w) were added to stored minced beef. ► Sensory acceptability was extended by up to 3 days depending on storage temperature. ► Enterobacteriaceae decreased by up to 1-2 log cycles compared with controls. ► Other groups of microorganisms were inhibited to a lower degree. ► The additives did not significantly affect the biochemical indicators analysed.