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Convenience foods are generally defined as a set of food products obtained by raw material processing which reduces the intensity of labor required to prepare the meal. The safety and stability of such foods are of great importance to the consumers. The poultry industry offers a wide range of convenience food products that are ready to eat after reheating. Many of these products, such as nuggets, are traditionally prepared from poultry meat. The prototype for other convenience food products made from poultry meat − such as burgers − are those originally made from mammalian meat. Convenience foods made from poultry meat sold in cooled form are characterized by a short shelf-life, typically below 10 days. Microbial stability of these products during distribution and storage can be achieved via heat treatment and appropriate packaging, or by the use of preservatives (22). A safe alternative to synthetic additives used in the production of food of red meat and poultry meat products is the natural substances isolated from plants. These include extracts and essential oils obtained from spice plants, such as sage, rosemary, and oregano (10, 11, 13, 16). Furthermore, to ensure the shelf-life of poultry meat-based products, it is important to control the course of the lipid oxidation processes, as these foods are particularly susceptible to oxidative deterioration (1, 34). Sage (Salvia officinalis L.) is a plant originally from the Mediterranean area, classified under the Lamiaceae family. The cultivars of Salvia officinalis, Salvia scarea, and Salvia pretensis are commonly grown Influence of antioxidative and antibacterial activity of sage aqueous extract and chitosan formulation on chicken burger quality