We proved that a combination of medium-chain fatty acid (CA) and essential oil (OEO) can act as an effective antimicrobial agent in meat. Given the results of our previous in vitro study ( Hulankova & Borilova, 2011), the mixture also has a potential to be effective in meat against gram-negative bacteria like Salmonellaspp. or the family Enterobacteriaceae generally, which could be beneficial to prove. However, the issue of discolouring remains to be solved. Moreover, it is worthwhile to note that natural antimicrobials like essential oils in comparison with synthetic additives have no standard composition; their composition can differ between harvesting seasons and between geographical sources ( Burt, 2004), affecting their effectiveness. Interactions with other intrinsic and extrinsic factors like pH, fat level, storage temperature and amount of oxygen within the packaging should be always taken in account, too when using these natural antimicrobials in food.